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undergraduate thesis
Kvarenje voća i povrća te metode njihovog konzerviranja
2017. urn:nbn:hr:174:057340
Čuljak, Martina
College of Slavonski Brod
Agricultural Department

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Čuljak, M. (2017). Kvarenje voća i povrća te metode njihovog konzerviranja (Undergraduate thesis). Slavonski Brod: College of Slavonski Brod. Retrieved from https://urn.nsk.hr/urn:nbn:hr:174:057340

Čuljak, Martina. "Kvarenje voća i povrća te metode njihovog konzerviranja." Undergraduate thesis, College of Slavonski Brod, 2017. https://urn.nsk.hr/urn:nbn:hr:174:057340

Čuljak, Martina. "Kvarenje voća i povrća te metode njihovog konzerviranja." Undergraduate thesis, College of Slavonski Brod, 2017. https://urn.nsk.hr/urn:nbn:hr:174:057340

Čuljak, M. (2017). 'Kvarenje voća i povrća te metode njihovog konzerviranja', Undergraduate thesis, College of Slavonski Brod, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:174:057340

Čuljak M. Kvarenje voća i povrća te metode njihovog konzerviranja [Undergraduate thesis]. Slavonski Brod: College of Slavonski Brod; 2017 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:174:057340

M. Čuljak, "Kvarenje voća i povrća te metode njihovog konzerviranja", Undergraduate thesis, College of Slavonski Brod, Slavonski Brod, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:174:057340

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Metadata
TitleKvarenje voća i povrća te metode njihovog konzerviranja
Title (english)The spoilage of fruits and vegetables and methods of their conservation
AuthorMartina Čuljak
MentorMihaela Blažinkov (mentor)
Committee memberSlavica Antunović (predsjednik povjerenstva)
Committee memberMihaela Blažinkov (član povjerenstva)
Committee memberLjiljana Božić-Ostojić (član povjerenstva)
GranterCollege of Slavonski Brod
(Agricultural Department)
Slavonski Brod
Defense date and country2017-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Svrha i cilj ovog rada nam je upoznati se s uzročnicima kvarenja voća i povrća te načinima kako spriječiti njihovo kvarenje i zadržati ih što duže u izvornom obliku. Koriste se razne metode u svrhu njihovog konzerviranja. Za početak važno nam je upoznati se s definicijom konzerviranja. Konzerviranje označava skup postupaka kojima je cilj što je moguće duže očuvati izvornu kvalitetu neke namirnice, odnosno spriječiti njezino kvarenje, promjene kemijskog sastava i umanjivanje kvalitete. Među najvažnije uzročnike kvarenja ubrajaju se bakterije, kvasci, plijesni kao i fizikalni i kemijski agensi. Postoje razne metode za sprječavanje kvarenja voća i povrća, a dijelimo ih na fizikalne metode konzerviranja, konzerviranje dodacima, kombinirane metode konzerviranja.
Abstract (english)
The main aim of this work is get to know with agents of fruit and vegetables spoilage and how to prevent their spoilage and keep them in their original form as long as possible. Various methods of their conservation were used. For start, important thing is get to know with definition of conservation. Conservation is set of procedures whose purpose is keeping it’s original quality as long as possible. The most important causes of spoiling are bacteria, yeast, molds, but also physical and chemical agents. There are different methods for prevention of fruit and vegetables spoilage, those are physical methods of conservation, combined methods of conservation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:174:057340
Study programmeTitle: Plant Production; specializations in: Farming, Horticulture
Course: Horticulture
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka bilinogojstva (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka bilinogojstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-10-03 11:51:49