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undergraduate thesis
Voda i njen značaj za stabilnost hrane
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:825188
Đunđa, Saška
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Đunđa, S. (2013). Voda i njen značaj za stabilnost hrane (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:825188

Đunđa, Saška. "Voda i njen značaj za stabilnost hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:825188

Đunđa, Saška. "Voda i njen značaj za stabilnost hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:825188

Đunđa, S. (2013). 'Voda i njen značaj za stabilnost hrane', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:825188

Đunđa S. Voda i njen značaj za stabilnost hrane [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:825188

S. Đunđa, "Voda i njen značaj za stabilnost hrane", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:825188

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Metadata
TitleVoda i njen značaj za stabilnost hrane
Title (english)Water and its importance for the stability of food
AuthorSaška Đunđa
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2013-02-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Voda je glavni spoj svih živih organizama. Uz lipide, proteine i ugljikohidrate, voda je jedan od osnovnih sastojaka hrane. Prehrambeni proizvodi posjeduju vodu u većoj ili manjoj količini ovisno o tome koja je namirnica u pitanju. U hrani voda ima vrlo značajnu ulogu. Sudjeluje u kemijskim, biokemijskim i enzimskim reakcijama koje se odvijaju u kompleksnom matriksu hrane a utječu na kvalitetu prehrambenog proizvoda. U reakcijama važnim za kvalitetu hrane sudjeluje ili kao reaktant ili nastaje kao produkt navedenih reakcija. Prisustvo vode ima značajan utjecaj na rast mikroorganizama, podložnost hrane kvarenju, a ne samo na senzorske karakteristike hrane, što je definirano aktivitetom vode.
Abstract (english)
Water is the main circuit of all living organisms. Next to lipids, proteins and carbohydrates, water is one of the main food ingredients. Food products contain water in higher or lower amount, depending on the type of food. In food, water has very important role. It can participate in biochemical, chemical and enzymatic reactions influencing food product quality. In those reactions water can participate as reactant or it can be product of those reactions. Water doesn’t have only influence on sensory properties of foods, but also it has significant influence on growth of microorganisms and susceptibility of food to decay. To explain influence of water on microorganism’s growth and reaction rate, water activity is defined.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:825188
ProjectNumber: 113-1130473-0340
Title: Razvoj procesa proizvodnje visokokvalitetne hrane
Title: Development of processes for high quality foods
Leader: Vlasta Piližota
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 on2015-10-01 12:35:30

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