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master's thesis
Proizvodnja i karakterizacija piva proizvedenog s dodatkom pogače konoplje
2024. urn:nbn:hr:109:877656
Antunović, Klaudija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

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Antunović, K. (2024). Proizvodnja i karakterizacija piva proizvedenog s dodatkom pogače konoplje (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:877656

Antunović, Klaudija. "Proizvodnja i karakterizacija piva proizvedenog s dodatkom pogače konoplje." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:877656

Antunović, Klaudija. "Proizvodnja i karakterizacija piva proizvedenog s dodatkom pogače konoplje." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:877656

Antunović, K. (2024). 'Proizvodnja i karakterizacija piva proizvedenog s dodatkom pogače konoplje', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:877656

Antunović K. Proizvodnja i karakterizacija piva proizvedenog s dodatkom pogače konoplje [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:877656

K. Antunović, "Proizvodnja i karakterizacija piva proizvedenog s dodatkom pogače konoplje", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:877656

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Metadata
TitleProizvodnja i karakterizacija piva proizvedenog s dodatkom pogače konoplje
Title (english)Production and Characterization of Beer Produced with the Addition of Hemp Pomace
AuthorKlaudija Antunović
MentorKristina Mastanjević (mentor)
Committee memberMarina Tišma (predsjednik povjerenstva)
Committee memberKristina Mastanjević (član povjerenstva)
Committee memberMirela Planinić (član povjerenstva)
Committee memberGordana Šimić (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 country2024-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Ekologija i kružno gospodarstvo dobivaju sve više pažnje. Jedan od najvećih problema s kojima se danas suočava prehrambena industrija je stvaranje otpada i velike količine prehrambenih nusproizvoda. Budući da su nusproizvodi prehrambene industrije bogati bioaktivnim spojevima i predstavljaju potencijalnu nutritivnu vrijednost, imaju važnu ulogu u razvoju nove i održive funkcionalne hrane. Pogača konoplje je nusproizvod koji nastaje tijekom proizvodnje hladno prešanog ulja konoplje. Zadatak ovog rada je proizvesti pivo sa otpadnim biljnim materijalom koji zaostaje nakon prešanja industrijske konoplje. Budući da su konoplja i hmelj srodne vrste, moguća je potreba za smanjenjem udjela hmelja tijekom kuhanja. U ovom radu ispitati će se utjecaj dodatka pogače konoplje na proces proizvodnje piva odnosno utjecaj na fizikalno-kemijske i senzorske karakteristike.
Abstract (english)
Ecology and the circular economy are receiving more and more attention. One of the biggest problems facing the food industry today is the creation of waste and large amounts of food by-products. Since the by-products of the food industry are rich in bioactive compounds and represent potential nutritional value, they play an important role in the development of new and sustainable functional foods. Hemp cake is a by-product created during the production of cold-pressed hemp oil. The task of this work is to produce beer with waste plant material that remains after pressing industrial hemp. Since hemp and hops are related species, it may be necessary to reduce the proportion of hops during cooking. In this paper, the impact of the addition of hemp cake on the beer production process will be examined, i.e. the impact on physical-chemical and sensory characteristics.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:877656
ProjectNumber: IPS-2023-02-6614
Title: Valorizacija proizvodnih ostataka iz tvornica ulja bazirana na konceptu biorafinerije
Title: Valorisation of residues from the vegetable oil industry based on a biorefinery approach
Acronym: VALREO
Jurisdiction: Croatia
Funder: Hrvatska zaklada za znanost
Funding stream: Slovenian-Croatian Bilateral Projects
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2024-10-17 11:55:23