Utjecaj sastava smjesa za oblaganje prehrambenih proizvoda na teksturu pilećeg mesa

Karlović, Sven

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master's thesis

Utjecaj sastava smjesa za oblaganje prehrambenih proizvoda na teksturu pilećeg mesa

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. urn:nbn:hr:159:380209

Karlović, Sven

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations

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APA 6th Edition

Karlović, S. (2006). Utjecaj sastava smjesa za oblaganje prehrambenih proizvoda na teksturu pilećeg mesa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:380209

MLA 8th Edition

Karlović, Sven. "Utjecaj sastava smjesa za oblaganje prehrambenih proizvoda na teksturu pilećeg mesa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:380209

Chicago 17th Edition

Karlović, Sven. "Utjecaj sastava smjesa za oblaganje prehrambenih proizvoda na teksturu pilećeg mesa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:380209

Harvard

Karlović, S. (2006). 'Utjecaj sastava smjesa za oblaganje prehrambenih proizvoda na teksturu pilećeg mesa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:380209

Vancouver

Karlović S. Utjecaj sastava smjesa za oblaganje prehrambenih proizvoda na teksturu pilećeg mesa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:380209

IEEE

S. Karlović, "Utjecaj sastava smjesa za oblaganje prehrambenih proizvoda na teksturu pilećeg mesa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:380209

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:380209

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Metadata

Title	Utjecaj sastava smjesa za oblaganje prehrambenih proizvoda na teksturu pilećeg mesa
Title (english)	The influence of the composition of coatings for food products on chicken meat texture
Author	Sven Karlović
Mentor	Damir Ježek (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Process Engineering) (Laboratory for Unit Operations) Zagreb
Defense date and country	2006-03-13, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	U radu je na analizatoru teksture TA.HDPlus izvršena instrumentalna analiza 10 različitih smjesa za oblaganje prehrambenih proizvoda. Od teksturalnih parametara ispitivane su tvrdoća, čvrstoća, elastičnost, adhezivnost i žilavost. Istraživanje je pokazalo da najveću tvrdoću imaju smjese za oblaganje koje u sastavu sadrže Fibrex. Najveću čvrstoću imaju smjese kod kojih je u sastav dodan pektin. Kod ispitivanja adhezivnosti pokazalo se da adhezivnost raste porastom udjela rižinog škroba ili pektina u smjesi.
Abstract (english)	In this study was conduct instrumental analysis of ten different coatings for sheathing of food products, on TA.HDPlus Texture Analyzer. Analysis was conducted for hardness, toughness, elasticity, adhesivity and brittleness. Research resulted in following conclusions: hardest coatings had Fibrex in their composition, toughest coatings had 15 g of pectin as one of the ingredients. Force of adhesivity grows larger with addition of rice starch or pectin.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:380209
Study programme	Title: Food Technology; specializations in: Food Engineering Course: Food Engineering Study programme type: university Study level: graduate Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-09-11 07:49:31