undergraduate thesis
Enzymatic browning of fruits and vegetables

Uranela Bellian (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleEnzimsko posmeđivanje voća i povrća
AuthorUranela Bellian
Mentor(s)Nela Nedić Tiban (thesis advisor)
Abstract
Tijekom rukovanja, prerade i čuvanja hrane dolazi do određenih kemijskih promjena, poželjnih i nepoželjnih, što rezultira promjenom boje. Enzimsko posmeđivanje nastaje tijekom rezanja, guljenja ili usitnjavanja voća i povrća, odnosno mehaničkom povredom tkiva. Uslijed enzimskog posmeđivanja dolazi do promjene boje namirnice, jednog od osnovnih kriterija za prihvaćanje namirnice od strane potrošača, kao i do promjene kemijskog sastava, a time i prehrambene vrijednosti. U radu je obrađen kemizam reakcija enzimskog posmeđivanja, te čimbenici koji dovode do posmeđivanja, naročito enzim polifenol oksidaza (PPO). Isto tako su opisani supstrati, odnosno polifenolni spojevi koji su prisutni u realnim sustavima, voću i povrću, i sudjeluju u reakcijama posmeđivanja. Budući da je enzimsko posmeđivanje u industriji prerade voća i povrća uglavnom nepoželjna pojava, prikazane su metode, odnosno postupci i sredstva koja se provode u cilju sprječavanja enzimskog posmeđivanja.
Keywordsenzymatic browning fruit vegetable polyphenol oxidase
Parallel title (English)Enzymatic browning of fruits and vegetables
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2011-10-17
Parallel abstract (English)
During handling, processing and storage of food leads to certain chemical changes, desirable and undesirable, resulting in colour change. Enzymatic browning occurs durring cutting, chipping or peeling of fruits and vegetables, i.e. mechanical tissue injury. Consequences of enzymatic browning are not restricted to discoloration, undesirable tastes can also be produced and loss of nutrient quality may result.The paper describes the chemistry of enzymatic browning reaction, and the factors that lead to browning, especially the enzyme polyphenol oxidase (PPO). Also described are the substrates, i.e. polyphenolic compounds are present in real systems, fruit and vegetables, and participate in browning reactions. Since the enzymatic browning in processing the fruits and vegetables generally undesirable phenomena are shown methods and procedures and resources that are implemented to prevent enzymatic browning.
Parallel keywords (Croatian)enzimsko posmeđivanje voće povrće polifenol oksidaza
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:419568
CommitterSanda Hasenay