prikaz prve stranice dokumenta Kontrola kvalitete tijekom proizvodnje šlag pjene u tvornici Podravka
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undergraduate thesis
Kontrola kvalitete tijekom proizvodnje šlag pjene u tvornici Podravka
2009. urn:nbn:hr:109:363241
Mesarov, Danijela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Mesarov, D. (2009). Kontrola kvalitete tijekom proizvodnje šlag pjene u tvornici Podravka (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:363241

Mesarov, Danijela. "Kontrola kvalitete tijekom proizvodnje šlag pjene u tvornici Podravka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:363241

Mesarov, Danijela. "Kontrola kvalitete tijekom proizvodnje šlag pjene u tvornici Podravka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:363241

Mesarov, D. (2009). 'Kontrola kvalitete tijekom proizvodnje šlag pjene u tvornici Podravka', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 31 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:363241

Mesarov D. Kontrola kvalitete tijekom proizvodnje šlag pjene u tvornici Podravka [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2025 January 31] Available at: https://urn.nsk.hr/urn:nbn:hr:109:363241

D. Mesarov, "Kontrola kvalitete tijekom proizvodnje šlag pjene u tvornici Podravka", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:363241

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Metadata
TitleKontrola kvalitete tijekom proizvodnje šlag pjene u tvornici Podravka
Title (english)Quality control during manufacturing cream foam factory Podravka
AuthorDanijela Mesarov
MentorJurislav Babić (mentor)
MBZ: 251532
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2009-11-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Šlag pjena je prašak za pjenastu kremu s aromom vrhnja i vanilinom. Osnovni sastojci šlag pjene su : ugljikohidrati, šećeri, masti, mlijeko, aditivi, emulgatori, regulatori kiselosti, arome. Proces razvoja proizvoda temelji se na poboljšanju industrijskih procesa, razvoju novih proizvoda te unapređenju postojećih koji prate najnovije trendove na području prehrane te zadovoljavanju zahtjeva, želja i potreba potrošača. Razvojem novih kvalitetnih proizvoda koji zadovoljavaju potrebe organizma za energijom i hranjivim tvarima te pravilnim označavanjem tih proizvoda Podravka utječe na formiranje pravilnih prehrambenih navika potrošača. Služba senzorike i nutricionizma provodi interna i eksterna testiranja potrošača na zahtjev razvojnih službi i marketinga sa svrhom razvoja proizvoda koji svojom organoleptičkom kvalitetom trebaju zadovoljiti skupine potrošača kojima su namijenjeni. Paralelno s time svakodnevno se radi na unapređenju postojećih proizvoda u skladu s najnovijim trendovima u tehnologijama i sirovinama. Korištenjem sirovina s blagotvornim utjecajem na ljudski organizam te razvojem usmjerenim prema funkcionalnim proizvodima ostvaruje se briga za zdravlje potrošača. Bliskom suradnjom s dobavljačima nastoje se prilagoditi i optimizirati sirovine kako bi se dobili što kvalitetniji i prikladniji gotovi proizvodi.
Abstract (english)
Cream foam powder is foamy cream flavored with cream and vanilinom. the basic ingredients of whipped foams are: carbohydrates, sugars, fats, milk, additives, emulsifiers, acidity regulators, aroma. The process of product development based on improving industrial processes, developing new products and improving existing covering the latest trends in food and meeting requirements, desires and needs of consumers. Development of new quality products that meet the needs of the body for energy and nutrients and regular checking of these products podravka influences the proper dietary habits of consumers. Service sensors and nutrition conducted internal and external testing at the request of customer development services for the purpose of marketing and product development that its organoleptic quality should satisfy the consumer groups that they are intended. Parallel to this day is to improve existing products in accordance with the latest trends in technology and resources using raw materials with a beneficial influence on the human body and directed towards the development of functional products is achieved for health care consumers. Close cooperation with suppliers are trying to adjust and optimize the raw material to get it done better and more convenient products. Optimization of production processes tends to develop products that directly or indirectly affect the savings of material, energy and water, reducing the consumption of resources in production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:363241
ProjectNumber: 113-1130473-0571
Title: Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Title: Development of new modified starches and their application in food industry
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 on2015-11-06 12:26:26