undergraduate thesis
Enzymatic browning of apples

Nives Bušić (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleEnzimsko posmeđivanje jabuka : završni rad
AuthorNives Bušić
Mentor(s)Nela Nedić Tiban (thesis advisor)
Abstract
Tijekom čuvanja, odnosno prerade prehrambenih proizvoda dolazi do različitih poželjnih ili nepoželjnih promjena boje. Ovim promjenama je posebno podležno voće i povrće. Promjena boje (posmeđivanje) do koje dolazi tijekom prerade i čuvanja voća i povrća, odnosno proizvoda od voća i povrća može se podijeliti na: enzimsko i neenzimsko posmeđivanje voća i povrća. Enzimsko posmeđivanje nastaje tijekom rezanja, guljenja ili usitnjavanja voća i povrća, odnosno mehaničkom povredom tkiva. Usljed enzimskog posmeđivanja dolazi do promjene boje namirnice kao i do promjene kemijskog sastava i prehrambene vrijednosti. Mnogi autori navode da je više od 50 % gubitka voća posljedica enzimskog posmeđivanja. Takvi gubici impliciraju potrebu za što jasnijim razumijevanjem mehanizma enzimskog posmeđivanja, kako bi se omogućilo sprječavanje ili usporavanje tih reakcija te na taj način produžio rok trajanja proizvoda, minimalizirali gubici i osigurala ekonomska profitabilnost.
Keywordsenzymatic browning polyphenol oxidase
Parallel title (English)Enzymatic browning of apples
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 date2014-09-29
Parallel abstract (English)
Different desirable and undesirable changes of colour occur during the conservation, that is, the processing of food products. Fruit and vegetables are especially susceptible to these changes. Change of colour (turning into brown), which occurs during the processing and conservation of fruit and vegetables, can be divided into: enzymatic and non-enzymatic browning of fruit and vegetables. Enzymatic browning appears during cutting, peeling or chopping of fruit and vegetables, that is, by mechanical damage of tissue. During the enzymatic browning, not only does the food change colour, but there is also the change in chemical structure and nutritive value. Many authors state that more than 50% of fruit losses is due to enzymatic browning. Such losses implicate a need for clearer understanding of the enzymatic browning, mechanism in order to prevent or to slow down such reactions and thus to prolong the product lifetime, minimise losses and ensure economic profitability.
Parallel keywords (Croatian)enzimsko posmeđivanje polifenol oksidaza
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:915644
CommitterSanda Hasenay