undergraduate thesis
Enzymatic and non - enzymatic browning

Margareta Vincek (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleEnzimsko i neenzimsko posmeđivanje : završni rad
AuthorMargareta Vincek
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
Reakcije posmeđivanja su jedne od najvažnijih reakcija koje se odvijaju u hrani tijekom prerade i skladištenja, a utječu na kvalitetu prehrambenih proizvoda. Reakcije posmeđivanja uključuju reakcije enzimskog i neenzimskog posmeđivanja. Enzimsko posmeđivanje se odvija u voću, povrću i morskim plodovima te uzrokuje pozitivne ili negativne promjene. Za odvijanje reakcije potrebni su supstrat, enzim i kisik, a samim time metode koje se primjenjuju za sprječavanje enzimskog posmeđivanja usmjerene su na inhibiranje i prevenciju djelovanja enzima polifenol oksidaze, ali i uklanjanje komponenata neophodnih za odvijanje reakcije. Neenzimsko posmeđivanje predstavlja najkompleksnije reakcije u hrani zbog velikog broja različitih komponenata koje u tim reakcijama sudjeluju kroz različite mehanizme, dajući velik broj kompleksnih produkata. U neenzimske reakcije ubrajaju se Maillard-ove reakcije, karamelizacija i neenzimsko posmeđivanje uzrokovano degradacijom askorbinske kiseline. Inhibicija neenzimskog posmeñivanja u hrani važna je u slučajevima kada nastali produkti negativno utječu na boju odnosno aromu.
Keywordsenzymatic browning nonenzymatic browning browning control the consequences of browning
Parallel title (English)Enzymatic and non - enzymatic browning
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
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2014-02-10
Parallel abstract (English)
Browning reactions are one of the most important reactions that occur during the processing and storage of different kinds of food, and have high impact of food product quality. Browning reactions can be enzymatic and nonenzymatic. Enzymatic browning occurs in fruit, vegetables and seafood and it can cause positive or negative changes. Substrate, enzyme and oxygen are required for this kind of reaction. Therefore the methods used to prevent enzymatic browning are focused on inhibiting and preventing the activity of the polyphenol oxidase enzyme and the removal of the components which are required for these reactions. Nonenzymatic browning are the most complex reactions in food due to the large number of different components which are involved in these reactions through a variety of mechanisms, giving a large number of complex products. The Maillard reaction, caramelization and nonenzymatic browning caused by the degradation of ascorbic acid are all nonenzymatic reactions. Inhibition of nonenzymatic browning of food is significant in cases when formed compounds negatively influence on colour and flavour of foods.
Parallel keywords (Croatian)enzimsko posmeđivanje neenzimsko posmeđivanje kontrola posmeđivanja posljedice posmeđivanja
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:102172
CommitterSanda Hasenay