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undergraduate thesis
Aroma prehrambenih proizvoda
2011. urn:nbn:hr:109:264793
Eljuga, Gorana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Eljuga, G. (2011). Aroma prehrambenih proizvoda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:264793

Eljuga, Gorana. "Aroma prehrambenih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:264793

Eljuga, Gorana. "Aroma prehrambenih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:264793

Eljuga, G. (2011). 'Aroma prehrambenih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:264793

Eljuga G. Aroma prehrambenih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2025 January 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:264793

G. Eljuga, "Aroma prehrambenih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:264793

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Metadata
TitleAroma prehrambenih proizvoda
Title (english)Aroma of food products
AuthorGorana Eljuga
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2011-10-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Tvari arome su male molekulske mase, i iako se nalaze u biljkama, tamo obično nemaju biološku funkciju već ih većina nastaje kao produkt degradacije. Na nju tako utječu i prisutne masti, ugljikohidrati i bjelančevine. Ipak specifičnost arome rezultat je prisutnosti drugih brojnih vrsta spojeva kao što su: aldehidi, ketoni, alkoholi, različiti heterociklički spojevi. Karakterističan okus nekih prehrambenih proizvoda razvija se tijekom procesiranja ili tijekom kuhanja. Najbolji primjeri namirnica u kojima se aroma razvija na ovakav način su: kupus, čokolada, kava, jogurt, meso, peciva, i hrana pržena na masti. Primarni putevi razvitka arome u ovim namirnicama su neenzimsko posmeđivanje, fermentacija i oksidacija masti.
Abstract (english)
Aroma substances are low molecular weight, and although they are present in plants, there is usually no biological function, and most of them are formed as a product of degradation. However, the specificity of flavour is the result of presence of many other types of compounds, such as aldehydes, ketones, alcohols and various heterolytic compounds. Characteristic flavour of some food products develops during processing or during cooking. Best examples of foods where flavour develops in this way are: cabbage, chocolate, coffee, yogurt, pastries, and fried food. The primary pathways of development of aroma in this food are nonenzymic browning, fermentation and oxidation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:264793
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-10-07 13:43:17