Utjecaj začina i aromatskog bilja na mliječne proizvode

undergraduate thesis

• Title (english): Effect of spices and herbs on milk products
• Author: Lora Antolić
• Mentor: Rajka Božanić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2024-09-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Začini i aromatsko bilje imaju široku primjenu u prehrambenoj industriji te se ponajprije koriste u cilju razvijanja karakteristične boje, okusa i arome proizvoda. Također, zbog prisutnih fenolnih spojeva, antioksidacijskih i antimikrobnih svojstava predstavljaju prirodne agense za konzerviranje te produže tak trajnosti prehrambenih proizvoda. Inkorporacija začina i aromatskog bilja u mliječne proizvode uvelike je pridonijela razvitku karakterističnih tradicionalnih proizvoda različitih zemalja te se nove spoznaje dobivene njihovom analizom primjenjuju u tvorbi novih i raznolikih proizvoda. Ovim se ra dom uz korištenje dostupne i relevantne literature daje pregled primjene začina i aromatskog bilja u mliječnim proizvodima te spoznaje o utjecaju začina na proizvode.

Abstract (english)

Spices and herbs have a wide range of usage in food production. They are used mainly to develop specific color, taste and aroma of a product. Because of their abundance with phenolic compounds, antioxidant and antimicrobial properties they pose as a natural additive for preserving food. Incorporating spices and herbs into milk products led to a development of traditional products that have been consumed all over the world. Data given by analyzing traditional products is used for creating new and diverse products. With a usage of relevant and accessible literature, this undergraduate thesis gives an overview of integrating spices and herbs into milk products and effects spices and herbs can have on products.

• Keywords: začini; aromatsko bilje; mliječni proizvodi
• Keywords (english): spices; herbs; milk products
• Language: croatian
• URN:NBN: urn:nbn:hr:159:635959
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-09-23 09:13:20