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undergraduate thesis
Enzimsko posmeđivanje voća i povrća
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:419568
Bellian, Uranela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Bellian, U. (2011). Enzimsko posmeđivanje voća i povrća (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:419568

Bellian, Uranela. "Enzimsko posmeđivanje voća i povrća." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:419568

Bellian, Uranela. "Enzimsko posmeđivanje voća i povrća." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:419568

Bellian, U. (2011). 'Enzimsko posmeđivanje voća i povrća', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:419568

Bellian U. Enzimsko posmeđivanje voća i povrća [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:419568

U. Bellian, "Enzimsko posmeđivanje voća i povrća", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:419568

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Metadata
TitleEnzimsko posmeđivanje voća i povrća
Title (english)Enzymatic browning of fruits and vegetables
AuthorUranela Bellian
MentorNela Nedić Tiban (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2011-10-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Tijekom rukovanja, prerade i čuvanja hrane dolazi do određenih kemijskih promjena, poželjnih i nepoželjnih, što rezultira promjenom boje. Enzimsko posmeđivanje nastaje tijekom rezanja, guljenja ili usitnjavanja voća i povrća, odnosno mehaničkom povredom tkiva. Uslijed enzimskog posmeđivanja dolazi do promjene boje namirnice, jednog od osnovnih kriterija za prihvaćanje namirnice od strane potrošača, kao i do promjene kemijskog sastava, a time i prehrambene vrijednosti. U radu je obrađen kemizam reakcija enzimskog posmeđivanja, te čimbenici koji dovode do posmeđivanja, naročito enzim polifenol oksidaza (PPO). Isto tako su opisani supstrati, odnosno polifenolni spojevi koji su prisutni u realnim sustavima, voću i povrću, i sudjeluju u reakcijama posmeđivanja. Budući da je enzimsko posmeđivanje u industriji prerade voća i povrća uglavnom nepoželjna pojava, prikazane su metode, odnosno postupci i sredstva koja se provode u cilju sprječavanja enzimskog posmeđivanja.
Abstract (english)
During handling, processing and storage of food leads to certain chemical changes, desirable and undesirable, resulting in colour change. Enzymatic browning occurs durring cutting, chipping or peeling of fruits and vegetables, i.e. mechanical tissue injury. Consequences of enzymatic browning are not restricted to discoloration, undesirable tastes can also be produced and loss of nutrient quality may result.The paper describes the chemistry of enzymatic browning reaction, and the factors that lead to browning, especially the enzyme polyphenol oxidase (PPO). Also described are the substrates, i.e. polyphenolic compounds are present in real systems, fruit and vegetables, and participate in browning reactions. Since the enzymatic browning in processing the fruits and vegetables generally undesirable phenomena are shown methods and procedures and resources that are implemented to prevent enzymatic browning.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:419568
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
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-10-07 13:10:46