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master's thesis
Utjecaj mikrovalne obrade na stabilnost bioaktivnih spojeva u napitku od brokule
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:684604
Velikanja, Maja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Cite this document

Velikanja, M. (2012). Utjecaj mikrovalne obrade na stabilnost bioaktivnih spojeva u napitku od brokule (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:684604

Velikanja, Maja. "Utjecaj mikrovalne obrade na stabilnost bioaktivnih spojeva u napitku od brokule." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:684604

Velikanja, Maja. "Utjecaj mikrovalne obrade na stabilnost bioaktivnih spojeva u napitku od brokule." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:684604

Velikanja, M. (2012). 'Utjecaj mikrovalne obrade na stabilnost bioaktivnih spojeva u napitku od brokule', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:684604

Velikanja M. Utjecaj mikrovalne obrade na stabilnost bioaktivnih spojeva u napitku od brokule [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:684604

M. Velikanja, "Utjecaj mikrovalne obrade na stabilnost bioaktivnih spojeva u napitku od brokule", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:684604

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Metadata
TitleUtjecaj mikrovalne obrade na stabilnost bioaktivnih spojeva u napitku od brokule
Title (english)Influence of microwave processing on stability of bioactive compounds in broccoli beverage
AuthorMaja Velikanja
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2012-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je ispitati utjecaj mikrovalne obrade na udio biološki aktivnih spojeva: pigmenta klorofila i fenolnih spojeva te na boju napitka od brokule kao važnog indikatora kakvoće proizvoda od voća i povrća. Rezultati određivanja su pokazali da se udio klorofila nakon mikrovalne obrade u svim napitcima smanjio, a udio ukupnih fenola u svim uzorcima značajno povećao, što je posljedica njihove dodatne ekstrakcije utjecajem povišene temperature. Mikrovalnom obradom došlo je do zamjetne promjene boje. Antioksidacijska aktivnost izražena kao TEAC vrijednost bila je viša nakon mikrovalne obrade.
Abstract (english)
The aim of this work is to examine the influence of microwave processing on the amount of bioactive compounds: pigment chlorophyll and phenolic compounds as well as color of broccoli beverage as an important indicator of the quality of fruit and vegetables products. The results showed that after microwave heating chlorophyll content in all samples decreased while the total content of phenolics increased as a result of their additional extraction. Microwave treatment caused visible colour changes. Antioxidant activity expressed as TEAC value was higher after microwave processing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:684604
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
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 and Biotechnology
Created on2017-05-08 10:07:01

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