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undergraduate thesis
Upotreba aditiva u pekarskoj industriji
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:291182
Ratkajec, Dalia
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Ratkajec, D. (2012). Upotreba aditiva u pekarskoj industriji (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:291182

Ratkajec, Dalia. "Upotreba aditiva u pekarskoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:291182

Ratkajec, Dalia. "Upotreba aditiva u pekarskoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:291182

Ratkajec, D. (2012). 'Upotreba aditiva u pekarskoj industriji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:291182

Ratkajec D. Upotreba aditiva u pekarskoj industriji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:291182

D. Ratkajec, "Upotreba aditiva u pekarskoj industriji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:291182

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Metadata
TitleUpotreba aditiva u pekarskoj industriji
Title (english)Additives application in bread making
AuthorDalia Ratkajec
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2012-02-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Proizvođači koji upotrebljavaju aditive trebaju se pridržavati zakonskih propisa. U Republici Hrvatskoj donesen je Pravilnik o prehrambenim aditivima (MZSS, 2007). Pravilnikom je regulirana upotreba aditiva i definira se sam pojam aditiv. Na deklaraciji proizvoda treba biti naznačeno koji se aditiv upotrebljavao u proizvodnji. Aditivi se označavaju E-brojem. U pekarstvu se aditivi dodaju tijekom procesa proizvodnje. Povoljno djeluju na različita svojstva gotovog proizvoda (volumen, okus, boju itd.). Aditive dijelimo na šest osnovnih skupina, a to su: enzimski preparati, oksido-redukcijska sredstva, površinsko aktivne tvari, nutritivno vrijedne tvari, konzervansi, kompleksni poboljšivači. U svijetu dva velika sustava uređuju područje aditiva. Stariji sustav, Codex committee on food additives, donesen je od organizacija WHO i FAO. Noviji sustav je sustav propisan od strane Europske unije.
Abstract (english)
Manipulations with food additives, as well as regulations for the additive producers have to be strictly regulated by law. Consequently, „Regulations on food additives“ (MHSA, 2007) was stated in Croatia. Term additive and use of additives are regulated with this law. The labelling needed to contain the name of additive which is used in manufacturing. Additives have been usually marked with E-number. Additives in bakery are added in different processes of production. They could have a positive effect on different properties of final product, such as volume, flavor, colour etc.. Additives have been divided additives in six groups, namely: enzyme preparations, oxidoreducing agents, surfactants, nutritionally valuable substances, preservatives, complex enhancers. There are two major systems for the regulations in area of food additives. The older system, the Codex Committee on Food Additives, was brought by WHO and FAO. The newer system is the European Union system.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:291182
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
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 on2015-10-05 08:17:51

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