undergraduate thesis
Aroma of food products

Gorana Eljuga (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleAroma prehrambenih proizvoda
AuthorGorana Eljuga
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
Tvari arome su male molekulske mase, i iako se nalaze u biljkama, tamo obično nemaju biološku funkciju već ih većina nastaje kao produkt degradacije. Na nju tako utječu i prisutne masti, ugljikohidrati i bjelančevine. Ipak specifičnost arome rezultat je prisutnosti drugih brojnih vrsta spojeva kao što su: aldehidi, ketoni, alkoholi, različiti heterociklički spojevi. Karakterističan okus nekih prehrambenih proizvoda razvija se tijekom procesiranja ili tijekom kuhanja. Najbolji primjeri namirnica u kojima se aroma razvija na ovakav način su: kupus, čokolada, kava, jogurt, meso, peciva, i hrana pržena na masti. Primarni putevi razvitka arome u ovim namirnicama su neenzimsko posmeđivanje, fermentacija i oksidacija masti.
Keywordsaroma food products
Parallel title (English)Aroma of food products
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Fruits and Vegetables Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2011-10-18
Parallel abstract (English)
Aroma substances are low molecular weight, and although they are present in plants, there is usually no biological function, and most of them are formed as a product of degradation. However, the specificity of flavour is the result of presence of many other types of compounds, such as aldehydes, ketones, alcohols and various heterolytic compounds. Characteristic flavour of some food products develops during processing or during cooking. Best examples of foods where flavour develops in this way are: cabbage, chocolate, coffee, yogurt, pastries, and fried food. The primary pathways of development of aroma in this food are nonenzymic browning, fermentation and oxidation.
Parallel keywords (Croatian)aroma prehrambeni proizvodi
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:109:264793
CommitterSanda Hasenay