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master's thesis
Proizvodnja i karakterizacija piva proizvedenog s dodatkom crvene djeteline (Trifolium pratense)
2024. urn:nbn:hr:109:349519
Marinčić, Lara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

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Marinčić, L. (2024). Proizvodnja i karakterizacija piva proizvedenog s dodatkom crvene djeteline (Trifolium pratense) (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:349519

Marinčić, Lara. "Proizvodnja i karakterizacija piva proizvedenog s dodatkom crvene djeteline (Trifolium pratense)." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:349519

Marinčić, Lara. "Proizvodnja i karakterizacija piva proizvedenog s dodatkom crvene djeteline (Trifolium pratense)." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:349519

Marinčić, L. (2024). 'Proizvodnja i karakterizacija piva proizvedenog s dodatkom crvene djeteline (Trifolium pratense)', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:349519

Marinčić L. Proizvodnja i karakterizacija piva proizvedenog s dodatkom crvene djeteline (Trifolium pratense) [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 December 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:349519

L. Marinčić, "Proizvodnja i karakterizacija piva proizvedenog s dodatkom crvene djeteline (Trifolium pratense)", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:349519

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Metadata
TitleProizvodnja i karakterizacija piva proizvedenog s dodatkom crvene djeteline (Trifolium pratense)
Title (english)Production and Characterization of Beer Produced with the Addition of Red Clover (Trifolium pratense)
AuthorLara Marinčić
MentorKristina Mastanjević (mentor)
MentorDaniela Horvat (komentor)
Committee memberStela Jokić (predsjednik povjerenstva)
Committee memberKristina Mastanjević (član povjerenstva)
Committee memberKrunoslav Aladić (član povjerenstva)
Committee memberDaniela Horvat (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2024-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Pivo je jedno od najčešće konzumiranih alkoholnih pića u svijetu. Sadrži samo 4 osnovna sastojka, ali bez obzira na to pruža raznolikost mirisa, okusa, arome te boje. Proizvodnja piva je složen proces pri čemu nastaju različite vrste piva. U proteklih nekoliko godina, potrošači i proizvođači pokazuju sve više interesa za funkcionalnim proizvodima, pa tako i funkcionalnim pićima, s naglaskom na zdravlje. Jedna s potencijano zdravstvenim utjecajem je i crvena djetelina (Trifolium pratense L.), koja se povezuje sa smanjenjem simptoma menopauze zbog svojeg kemijskog sastava. Naime, crvena djetelina sadrži velike količine izoflavona, koji se nazivaju fitoestrogenima upravo zbog svoje sličnosti s estrogenima. Cilj ovog diplomskog rada bio je proizvesti pivo s dodatkom crvene djeteline koja se dodaje tokom kuhanja sladovine s hmeljem. Nakon proizvodnje, provedene su fizikalno-kemijske analize, senzorska analiza kako bi se utvrdila prihvatljivost ovog proizvoda, te je određen udio izoflavona u konačnom proizvodu.
Abstract (english)
Beer is one of the most commonly consumed alcoholic beverages in the world. It contains only 4 basic ingredients, but regardless of that, it provides a variety of smells, tastes, aromas and colors. Beer production is a complex process whereby different types of beer are produced. In the past few years, consumers and manufacturers have shown more and more interest in functional products, including functional drinks, with an emphasis on health. One with a potentially health impact is red clover (Trifolium pratense L.), which is associated with a reduction in menopausal symptoms due to its chemical composition. Namely, red clover contains large amounts of isoflavones, which are called phytoestrogens precisely because of their similarity to estrogens. The aim of this thesis was to produce beer with the addition of red clover, which is added during the brewing of wort with hops. After production, physical-chemical analyses, sensor analysis were carried out to determine the acceptability of this product, and the proportion of isoflavones in the final product was determined.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:349519
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2024-09-27 11:42:07