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master's thesis
Reološka i teksturalna svojstva jaja obogaćena omega-3 masnim kiselinama
2011. urn:nbn:hr:159:907649
Čeko, Sanja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Cite this document

Čeko, S. (2011). Reološka i teksturalna svojstva jaja obogaćena omega-3 masnim kiselinama (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:907649

Čeko, Sanja. "Reološka i teksturalna svojstva jaja obogaćena omega-3 masnim kiselinama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:907649

Čeko, Sanja. "Reološka i teksturalna svojstva jaja obogaćena omega-3 masnim kiselinama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:907649

Čeko, S. (2011). 'Reološka i teksturalna svojstva jaja obogaćena omega-3 masnim kiselinama', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:907649

Čeko S. Reološka i teksturalna svojstva jaja obogaćena omega-3 masnim kiselinama [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:907649

S. Čeko, "Reološka i teksturalna svojstva jaja obogaćena omega-3 masnim kiselinama", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:907649

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Metadata
TitleReološka i teksturalna svojstva jaja obogaćena omega-3 masnim kiselinama
Title (english)Rheological and textural properties of eggs enriched omega-3 fatty acids
AuthorSanja Čeko
MentorSanja Vidaček (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2011-11-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Poznavanje reoloških svojstava namirnica nužno je za pravilno vođenje tehnoloških procesa i određivanje osnovnih značajki proizvoda. Temeljni cilj istraživanja je utvrditi utjecaj dodatka 3 % i 4 % omega-3 masnih kiselina u krmnim smjesama na reološka i teksturalna svojstva žumanjka. Žumanjak s 3 % omega-3 masnih kiselina pokazao je najveći pad viskoziteta u odnosu na ostale ispitivane uzorke. Žumanjak s 4 % omega-3 masnih kiselina pokazao je najmanju viskoznost.
Abstract (english)
Knowledge about rheological properties of food is necessary to conduct technology processes and determination of basic product characteristic.The fundamental goal of this study was to determine the influence of addition of 3% and 4% omega-3 fatty acids in the feed mixtures on the rheological and textural properties of egg yolk. Egg yolk with 3% omega-3 fatty acids showed the largest decrease in viscosity compared to other tested samples. Egg yolk with 4% omega-3 fatty acids showed the lowest viscosity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:907649
Study programmeTitle: Food Technology; specializations in: Nutrition
Course: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-06-01 09:39:39