prikaz prve stranice dokumenta Optimizacija metode za određivanje reaktivnih vrsta kisika (ROS) u pivu
  Download
PDF 1.37 MB
master's thesis
Optimizacija metode za određivanje reaktivnih vrsta kisika (ROS) u pivu
2018. urn:nbn:hr:109:385070
Maslarević, Nenad
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Maslarević, N. (2018). Optimizacija metode za određivanje reaktivnih vrsta kisika (ROS) u pivu (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:385070

Maslarević, Nenad. "Optimizacija metode za određivanje reaktivnih vrsta kisika (ROS) u pivu." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:385070

Maslarević, Nenad. "Optimizacija metode za određivanje reaktivnih vrsta kisika (ROS) u pivu." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:385070

Maslarević, N. (2018). 'Optimizacija metode za određivanje reaktivnih vrsta kisika (ROS) u pivu', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:385070

Maslarević N. Optimizacija metode za određivanje reaktivnih vrsta kisika (ROS) u pivu [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 April 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:385070

N. Maslarević, "Optimizacija metode za određivanje reaktivnih vrsta kisika (ROS) u pivu", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:385070

Please login to the repository to save this object to your list.
Metadata
TitleOptimizacija metode za određivanje reaktivnih vrsta kisika (ROS) u pivu
Title (english)Method optimization for reactive oxygen species (ROS) estimation in beer
AuthorNenad Maslarević
MentorKristina Mastanjević (mentor)
MentorTihomir Kovač (komentor)
MentorAnte Lončarić (pomoć pri izradi, neposredni voditelj)
Committee memberBojan Šarkanj (predsjednik povjerenstva)
Committee memberKristina Mastanjević (član povjerenstva)
Committee memberTihomir Kovač (član povjerenstva)
Committee memberVinko Krstanović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2018-11-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sadržaj reaktivnih vrsta kisika (ROS) u pivu uzrokovan je prisutnošću kisika, a jedan je od najznačajnijih pokazatelja kvalitete piva. Prema dostupnim literaturnim podacima koncentracija kisika pri procesima proizvodnje i pakiranja piva, kao i odabir ambalaže i načina skladištenja gotovog proizvoda imaju utjecaj na degradaciju biomolekula piva. Navedeno se odražava na kvalitetu gotovog proizvoda tijekom roka valjanosti naznačenog na ambalaži. Iako je u većim industrijskim pogonima za proizvodnju piva izlaganje piva kisiku smanjeno na minimalne razine, u zanatskim pivovarama kisik može predstavljati ozbiljan problem. Različiti tipovi piva, zbog različitog kemijskog sastava, različito odgovaraju na prisutnost kisika pa je i to jedan od motiva za implementaciju ove metode u istraživanju kvalitete piva. Cilj rada je na osnovi dostupne literature prikazati ulogu ROS na kvalitetu piva, eksperimentalno odrediti sadržaj ROS u pivu te odrediti potencijalne razlike u njihovom sadržaju u različitim tipovima industrijski proizvedenog piva.
Abstract (english)
The content of reactive oxygen species (ROS) in beer is related to the presence of oxygen, and is one of the most significant quality indicators of beer. According to the available literature, the concentration of oxygen in beer production and packaging, as well as the choice of packaging and the way of storing the finished product, has an impact on the degradation of beer biomolecules. This reflects quality of the finished product during the validity period indicated on the packaging. Although in larger industrial plants beer exposure to oxygen has been reduced to a minimum level, in craft breweries oxygen can be a serious problem. Different types of beer, due to their different chemical composition, are differently reacting to presence of the oxygen, so that is one of the reasons to induce this method to research of beer quality. The aim of the paper is to present the role of ROS on the quality of beer, to experimentally determine the content of ROS in beer and to determine the potential differences in their content in different types of industrial beer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:385070
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-11-19 13:03:59