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undergraduate thesis
Enzimi u prehrambenoj industriji
2015. urn:nbn:hr:109:483137
Šošić, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Šošić, M. (2015). Enzimi u prehrambenoj industriji (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:483137

Šošić, Martina. "Enzimi u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:483137

Šošić, Martina. "Enzimi u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:483137

Šošić, M. (2015). 'Enzimi u prehrambenoj industriji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:483137

Šošić M. Enzimi u prehrambenoj industriji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2025 January 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:483137

M. Šošić, "Enzimi u prehrambenoj industriji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:483137

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Metadata
TitleEnzimi u prehrambenoj industriji
Title (english)Enzymes in food industry
AuthorMartina Šošić
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 country2015-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Enzimi su proteini koji su proizvedeni od strane živih organizama. Selektivno ubrzavaju kemijske reakcije bitnih životnih procesa, kao što je probava, disanje, metabolizam i održavanje tkiva. Drugim riječima, oni su vrlo specifični biološki katalizatori. Kroz povijest enzimi su se koristili za pravljenje piva, vina, sira i kruha, te su ovi proizvodi izvrsni primjeri industrijske eksploatacije snage i selektivnosti enzima. Enzimi su od tada, i nadalje, neophodni za opskrbu fermentacijskim supstratima (pivo i vino), za razvoj okusa i mirisa (vino) ili za stvaranje strukture proizvoda (sir). U sljedećim poglavljima ovog rada biti će opisano kako enzimi kataliziraju reakcije u tim i u drugim sirovinama. Cilj ovog rada je objasniti osnovna svojstva enzima, njihovu funkciju u hrani, njihovo ne idealno ponašanje u prehrambenim sustavima, raspon prehrambenih tehnologija u kojima se koriste i njihovu proizvodnju.
Abstract (english)
Enzymes are proteins that are produced by all living organisms. They speed up chemical reactions selectively as part of essential life processes such as digestion, respiration, metabolism and tissue maintenance. In other words, they are highly specific biological catalysts. Throughout history enzymes were used to make beer, wine, cheese and bread, and these products are elegant examples of the industrial exploitation of the power and selectivity of enzymes. The enzymes were then, and remain, essential for the provision of fermentation substrates (beer and bread), the development of flavour and aroma (wine), or the creation of the very structure of the product (cheese). The following chapters of this work will describe and discuss how enzymes catalyze reactions in these and other foods. The goal of this work is to explain the basic properties of enzymes, their function in food, their non-ideal behaviour in food systems, the range of food technologies in which they are used and their production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:483137
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-12-04 13:17:58