undergraduate thesis
Tomato products

Dunja Čeple (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleProizvodi od rajčice : završni rad
AuthorDunja Čeple
Mentor(s)Nela Nedić Tiban (thesis advisor)
Abstract
Iako je prihvaćena tek prije nešto više od 150 godina u ljudskoj prehrani, rajčica je danas jedno od najraširenijih vrsta povrća na svijetu. U sklopu konzerviranja i prerade voća i posebno povrća, proizvodi od rajčice uvijek su zauzimali vrlo važno mjesto zbog organoleptičkih i kulinarskih svojstava tih proizvoda, te nutritivne vrijednosti rajčice kao sirovine. Vrijednost rajčice kao sirovine za preradu ocjenjuje se na osnovi mehaničkog i kemijskog sastava, tj. količine otpada i pogodnosti samog ploda za preradu, kao i intenzitetu promjena kemijskog sastava proizvoda u odnosu na polaznu sirovinu. U usporedbi sa drugim vrstama povrća rajčica ima veliko iskorištenje, kao nekih sorti čak preko 90 %. Rajčica se vrlo uspješno prerađuje kao pasirana rajčica, koncentrati, konzervirani cijeli plodovi (pelati), sok, umaci, te dehidratirani proizvodi. Uz navedene danas se na tržištu mogu pronaći raznovrsni proizvodi, od kojih su neki modifikacija navedenih (sjeckana rajčica, fileti, smrznuta rajčica, biološki konzervirana rajčica i sl.).
Keywordstomatos lycopene tomato products
Parallel title (English)Tomato products
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 date2014-06-26
Parallel abstract (English)
Although it has been accepted in human nutrition more than 150 years ago, tomato is today one of the most common type of vegetables in the world. Within preservation and processing of fruit and especially vegetables, tomato products still occupy a very important place for sensory and culinary properties of these products, and nutritional value of tomatoes as raw material. Value of tomatoes as raw material for processing is assessed on the basis of mechanical and chemical composition, the amount of waste and the benefits for processing, as well as the intensity of changes in the chemical composition of the product compared to the starting raw material. Compared with other types of vegetables tomatoes have a high yield, as some varieties even over 90%. Tomato are very successfully processed as crushed tomato, puree and paste, whole peeled plum tomato, as well as juice, sauces, and dehydrated products. With this listed today on the market we can find a variety of products, from which are a modifications of the above (chopped tomato, fillets, frozen tomatoes, canned tomatoes biological, etc.).
Parallel keywords (Croatian)rajčica likopen proizvodi od rajčice
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:884682
CommitterSanda Hasenay