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undergraduate thesis
Proizvodi od gljiva
2011. urn:nbn:hr:109:759325
Turi, Jelena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Turi, J. (2011). Proizvodi od gljiva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:759325

Turi, Jelena. "Proizvodi od gljiva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:759325

Turi, Jelena. "Proizvodi od gljiva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:759325

Turi, J. (2011). 'Proizvodi od gljiva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:759325

Turi J. Proizvodi od gljiva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2025 February 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:759325

J. Turi, "Proizvodi od gljiva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:759325

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Metadata
TitleProizvodi od gljiva
Title (english)Mushroom products
AuthorJelena Turi
MentorNela Nedić Tiban (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2011-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Gljive su samonikla biljna vrsta, prema kemijskom sastavu i prehrambenoj vrijednosti najsličnija povrću. U svijetu je zbog sve veće potrošnje, početkom prošlog stoljeća započela intenzivna proizvodnja tzv. industrijskih gljiva. Njihova namjena nije bila da zamijene samonikle šumske gljive već da budu dostupne što većem broju potrošača. Zbog značajnog sadržaja vode, aktivnosti enzima odnosno biokemijskih promjena, prisutnosti mikroorganizama i dr. svježe gljive predstavljaju kompliciranu sirovinu u prehrambenoj industriji, podložnu promjenama boje i teksture i tijekom čuvanja, i procesiranja. Zbog toga je vrlo važno koji postupak konzerviranja odabrati kako bi se produljila trajnost i kvaliteta gljiva. U radu su obrađeni proizvodi od gljiva, metode konzerviranja kao i zahtjevi kojima moraju udovoljavati proizvodi od gljiva.
Abstract (english)
Mushrooms are native plant species, the chemical composition and nutritional value most similar vegetables. The world is due to increasing demand, early last century, began the so-called intensive production industrial mushrooms. Their purpose was not to replace the wild forest mushrooms have to be accessible to as many consumers. Due to the significant water content, enzyme activity and biochemical changes, the presence of microorganisms and other, fresh mushrooms are complicated raw material in the food industry, subject to change colours and texture, and during storage, and processing. It is therefore very important that the process of preservation choose to prolong shelf life and quality of mushrooms. The paper deals with products of the mushroom, as well as conservation methods and requirements to be met by products of the mushrooms.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:759325
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-10-06 14:45:51