undergraduate thesis
Nonthermal methods of preservation food

Ivana Kvesić (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleNetermički postupci konzerviranja hrane
AuthorIvana Kvesić
Mentor(s)Andrija Pozderović (thesis advisor)
Abstract
Zahtjevi potrošača za novim proizvodima dobre senzorske i nutritivne kvalitete doveli su do razvoja minimalno procesirane hrane. Netermičke metode osiguravaju minimalno procesiranu hranu koja izgleda svježe, te ima minimalni gubitak boje, arome i nutrijenata. Ocjena vrijednosti netermičkih metoda zasniva se na pouzdanoj procjeni njihove učinkovitosti protiv patogenih mikroorganizama i mikroorganizama uzročnika kvarenje hrane. Istraživanje netermičkih postupaka inicijalno je bilo fokusirano na dizajn tehnološkog procesa, karakteristike proizvoda i kinetiku inaktivacije mikroorganizama. No, uspješnost ovih metoda ovisi o napretku u razumijevanju fiziologije mikroorganizama te ponašanje mikrobnih stanica tijekom i nakon tretmana.
Keywordsfood preservation food nonthermal methods
Parallel title (English)Nonthermal methods of preservation food
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
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 date2009-09-29
Parallel abstract (English)
Customer demands for new products with good senzor and nutrition quality have lead to development of minimal food processing. Nonthermal methods insure minimal procssing food which look fresh and have minimal lose of color, aroma and nutrition. Grade of value nonthermal method are based on reiable valuation their effectivity against pathogenic microorganisms in the mikroorganisms who are cause deterioration of food. Researchin nonthermal methods have initiace been focus on rise technological process, properties of products and kinetic inactivation of microorganisms. But, success of this methods depends on advance in understanding physiology of microorganisms and behavior microbe cells during and after treatment.
Parallel keywords (Croatian)hrana konzerviranje hrane netermičke metode
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:082910
CommitterIvana Šuvak