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undergraduate thesis
Vrste kvarenja biljna ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:381368
Živković, Katarina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Živković, K. (2023). Vrste kvarenja biljna ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:381368

Živković, Katarina. "Vrste kvarenja biljna ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:381368

Živković, Katarina. "Vrste kvarenja biljna ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:381368

Živković, K. (2023). 'Vrste kvarenja biljna ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 December 2023, https://urn.nsk.hr/urn:nbn:hr:109:381368

Živković K. Vrste kvarenja biljna ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2023 December 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:381368

K. Živković, "Vrste kvarenja biljna ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:381368

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Metadata
TitleVrste kvarenja biljna ulja
Title (english)Types of Deterioration of Vegetable Oils
AuthorKatarina Živković
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2023-09-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Očuvanje kvalitete biljnih ulja od velikog je značaja kako bi se osigurala njihova dugotrajnost i upotrebljivost u određene svrhe. Procesi kvarenja ulja i masti dovode do promjene u organoleptičkim svojstvima kao i u kemijskom sastavu te ih je potrebno nadgledati kako bi se kvarenje moglo spriječiti. Razmatraju se tri osnovne vrste kvarenja kao što su hidrolitička razgradnja, mikrobiološko kvarenje te autooksidacija. Za sprječavanje oksidacije koriste se antioksidansi koji se dodaju u svježu mast. Također postoje testovi koji određuju stupanj oksidacijskog kvarenja ulja i masti porastom vodljivosti ili porastom peroksidnog broja.
Abstract (english)
Preservation of the quality of vegetable oils is of great importance in order to ensure their longevity and usability for certain purposes. The deterioration processes of oils and fats lead to changes in the organoleptic properties as well as in the chemical composition, and they need to be monitored in order to prevent deterioration. Three basic types of deterioration are considered, such as hydrolytic decomposition, microbiological deterioration and autooxidation. Antioxidants added to fresh fat are used to prevent oxidation. There are also tests that determine the degree of oxidation deterioration of oils and fats by increasing in conductivity or increasing the peroxide number.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:381368
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 on2023-09-11 11:38:21

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