prikaz prve stranice dokumenta Utjecaj proteina na kvalitetu prehrambenih proizvoda
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undergraduate thesis
Utjecaj proteina na kvalitetu prehrambenih proizvoda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:982066
Rečić, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Rečić, M. (2011). Utjecaj proteina na kvalitetu prehrambenih proizvoda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:982066

Rečić, Maja. "Utjecaj proteina na kvalitetu prehrambenih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:982066

Rečić, Maja. "Utjecaj proteina na kvalitetu prehrambenih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:982066

Rečić, M. (2011). 'Utjecaj proteina na kvalitetu prehrambenih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:982066

Rečić M. Utjecaj proteina na kvalitetu prehrambenih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:982066

M. Rečić, "Utjecaj proteina na kvalitetu prehrambenih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:982066

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Metadata
TitleUtjecaj proteina na kvalitetu prehrambenih proizvoda
Title (english)Influence of proteins on food product quality
AuthorMaja Rečić
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 country2011-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Proteini su organski spojevi povezani trans-peptidnim vezama formiranim između α-amino skupine i α-karboksilne kiseline. Široko su rasprostranjeni u prirodi, a neki od glavnih izvora proteina u prehrani su mlijeko, meso, jaja. Glavna su sastavnica protoplazme svih stanica i esencijalni su za život. Svaki protein ima kompleksnu i jedinstvenu strukturu, određenu slijedom specifičnih aminokiselina koji čini njegovu primarnu strukturu. Svojstva proteina su vrlo važna u prehrambenoj industriji jer ona u konačnici utječu na bitne osobine proizvoda. Neka od tih svojstava su: topljivost, bubrenje, svojstvo geliranja i stvaranja pjene, a na svako od ovih svojstava možemo utjecati promjenom procesnih parametara, te primjenom kemijskih ili enzimskih procesa. Isto tako, proteini utječu na boju, aromu i teksturu proizvoda, svojim izvornim svojstvima, sudjelovanjem u reakcijama kao enzimi, ili kao supstrati u npr. Maillardovim reakcija.
Abstract (english)
Proteins are organic compounds connected with trans-peptide bonds, formed between α-amino groups and α-carboxylic acid. They are widely spreaded. Some of the main protein sources include milk, meat, eggs, and they are the main component of all ell protoplasm, therefore essential for life. Every protein has a complex and unique structure, defined with a specific aminoacid sequence, which forms the proteins primary structure. Protein properties are very important in food technology because they ultimately affect the products features. Some of these properties include: solubility, swelling, gel formation and foam formation. Each of these properties can be controlled by changing the process parameters, or with chemical and enzymatic processes. Also, proteins affect the colour, flavour and texture of the product, with their native properties, as enzymes in many reactions or as substrates in, for example, the Maillard reactions.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:982066
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 on2015-10-06 14:38:55

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