prikaz prve stranice dokumenta Primjena starter kultura u prehrambenoj industriji
  Download
PDF 630.89 KB
undergraduate thesis
Primjena starter kultura u prehrambenoj industriji
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:911965
Petrovicky, Barbara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Petrovicky, B. (2016). Primjena starter kultura 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:109:911965

Petrovicky, Barbara. "Primjena starter kultura u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:911965

Petrovicky, Barbara. "Primjena starter kultura u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:911965

Petrovicky, B. (2016). 'Primjena starter kultura u prehrambenoj industriji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:911965

Petrovicky B. Primjena starter kultura u prehrambenoj industriji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 November 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:911965

B. Petrovicky, "Primjena starter kultura u prehrambenoj industriji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:911965

Please login to the repository to save this object to your list.
Metadata
TitlePrimjena starter kultura u prehrambenoj industriji
Title (english)Use of starter cultures in food industry
AuthorBarbara Petrovicky
MentorVinko Krstanović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2016-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Starter kulture se mogu definirati kao mikrobni pripravak velikog broja stanica najmanje jednog mikroorganizma koji se dodaje sirovini u cilju proizvodnje fermentirane hrane ubrzanim i kontroliranim fermentacijskim procesom. Uloga starter kultura je sprječavanje kvarenja, povećanje higijenske ispravnosti hrane, produžavanje vijeka trajanja, poboljšanje organoleptičkih svojstava... Najvažnije grupe mikroorganizama koje su uključene u fermentaciju hrane kao starter kulture su bakterije mliječne kiseline, kvasci i plijesni. Fermentacija je jedan od najranijih oblika biotehnologije, a koristi se za konzerviranje hrane. Za fermentaciju hrane se koriste bakterije, kvasci i plijesni. Primjenjuju se u različitim fermentacijskim tehnologijama: u mliječnoj, mesnoj, pekarskoj industriji, u proizvodnji alkoholnih pića, različitog povrća, sokova od povrća, proizvodnji kave, čaja, kakaa...
Abstract (english)
Starter culture are microbial composition of a large number of cells of at least one microorganism which is added to the feed in order to produce a fermented food and accelerated controlled fermentation process.The role of starter cultures is to prevent food spoilage, increase hygienic quality of food, to extend shelf life of food, to improve organoleptic properties… Groups of microorganisms which are involved in the fermentation of food as a starter cultures are lactic acid bacteria, yeasts and molds. Fermentation is one of the earliest forms of biotechnology, used for food preservation. Fermentation is userd in different fermentation technologies in the dairy, meat, bakery industry, in the production of alcoholic beverages and various pickeld vegetables, vegetable juices, production of coffee, tea, cocoa...
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:911965
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
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2016-12-16 08:20:21