undergraduate thesis
Enzymes in food industry

Martina Šošić (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleEnzimi u prehrambenoj industriji
AuthorMartina Šošić
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
Enzimi su proteini koji su proizvedeni od strane živih organizama. Selektivno ubrzavaju kemijske reakcije bitnih životnih procesa, kao što je probava, disanje, metabolizam i održavanje tkiva. Drugim riječima, oni su vrlo specifični biološki katalizatori. Kroz povijest enzimi su se koristili za pravljenje piva, vina, sira i kruha, te su ovi proizvodi izvrsni primjeri industrijske eksploatacije snage i selektivnosti enzima. Enzimi su od tada, i nadalje, neophodni za opskrbu fermentacijskim supstratima (pivo i vino), za razvoj okusa i mirisa (vino) ili za stvaranje strukture proizvoda (sir). U sljedećim poglavljima ovog rada biti će opisano kako enzimi kataliziraju reakcije u tim i u drugim sirovinama. Cilj ovog rada je objasniti osnovna svojstva enzima, njihovu funkciju u hrani, njihovo ne idealno ponašanje u prehrambenim sustavima, raspon prehrambenih tehnologija u kojima se koriste i njihovu proizvodnju.
Keywordsenzymes biological catalysts food technology
Parallel title (English)Enzymes in food industry
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 date2015-09-29
Parallel abstract (English)
Enzymes are proteins that are produced by all living organisms. They speed up chemical reactions selectively as part of essential life processes such as digestion, respiration, metabolism and tissue maintenance. In other words, they are highly specific biological catalysts. Throughout history enzymes were used to make beer, wine, cheese and bread, and these products are elegant examples of the industrial exploitation of the power and selectivity of enzymes. The enzymes were then, and remain, essential for the provision of fermentation substrates (beer and bread), the development of flavour and aroma (wine), or the creation of the very structure of the product (cheese). The following chapters of this work will describe and discuss how enzymes catalyze reactions in these and other foods. The goal of this work is to explain the basic properties of enzymes, their function in food, their non-ideal behaviour in food systems, the range of food technologies in which they are used and their production.
Parallel keywords (Croatian)enzimi biološki katalizatori prehrambena tehnologija
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:483137
CommitterIvana Šuvak