undergraduate thesis
INFLUENCE OF DIFFERENT POSTHARVEST TREATMENTS ON FRUIT ANTIOXIDANT ACTIVITY

Ana Pilipović (2015)
Sveučilište Josipa Jurja Strossmayera u Osijeku
Odjel za biologiju
Metadata
TitleUTJECAJ RAZLIČITIH PROCESIRANJA NA ANTIOKSIDACIJSKU AKTIVNOST VOĆA
AuthorAna Pilipović
Mentor(s)Ljiljana Krstin (thesis advisor)
Ivna Štolfa Čamagajevac (thesis advisor)
Abstract
Jedan od najvećih izvora antioksidansa jest voće. Antioksidativni spojevi se nalaze u različitim vrstama voća, a količina i kvalitativan sastav ovise o brojnim čimbenicima pa tako i o procesiranju. Danas se koriste brojne metode procesiranja. Procesiranje utječe na svojstva voća kao i na koncentraciju određenih bioaktivnih tvari i antioksidacijsku aktivnost. Opisana je proizvodnja voćnih sokova, proizvodnja džemova, smrzavanje i osmotska dehidracija te kako ti oblici procesiranja utječu na brojne tvari koje su važne za zdravlje ljudi.
Keywordsantioxidant activity ascorbic acid phenols fruit juice jams osmotic dehydration
Parallel title (English)INFLUENCE OF DIFFERENT POSTHARVEST TREATMENTS ON FRUIT ANTIOXIDANT ACTIVITY
Committee MembersLjiljana Krstin (committee chairperson)
GranterSveučilište Josipa Jurja Strossmayera u Osijeku
Odjel za biologiju
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineNATURAL SCIENCES
Biology
Study programme typeuniversity
Study levelundergraduate
Study programmeUndergraduate University Study Programme in Biology (Bachelor of Science)
Academic title abbreviationuniv.bacc.biol.
Genreundergraduate thesis
Language Croatian
Defense date2015-09-28
Parallel abstract (English)
One of the largest sources of antioxidants is fruit. Antioxidant compounds can be found in various fruits, and the amount and qualitative composition depend on various factors including processing. Today, a big number of processing methods are used. The processing affects the properties of the fruit, concentration of certain bioactive compounds and it also affects antioxidant activity. The manufacture of fruit juices, jam, freezing and osmotic dehydration is described, as well as how these ways of processing are affecting the substances which are important for the human health.
Parallel keywords (Croatian)antioksidativna aktivnost askorbinska kiselina fenolni spojevi voćni sokovi džemovi osmotska dehidracija
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:181:961933
CommitterVesna Radman Meic