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undergraduate thesis
ODREĐIVANJE HLAPLJIVIH SPOJEVA I POLIFENOLA U PIVU
2023. urn:nbn:hr:128:263641
Barić, Monika
Karlovac University of Applied Sciences
The Department of Food Processing Technology

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Barić, M. (2023). ODREĐIVANJE HLAPLJIVIH SPOJEVA I POLIFENOLA U PIVU (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:263641

Barić, Monika. "ODREĐIVANJE HLAPLJIVIH SPOJEVA I POLIFENOLA U PIVU." Undergraduate thesis, Karlovac University of Applied Sciences, 2023. https://urn.nsk.hr/urn:nbn:hr:128:263641

Barić, Monika. "ODREĐIVANJE HLAPLJIVIH SPOJEVA I POLIFENOLA U PIVU." Undergraduate thesis, Karlovac University of Applied Sciences, 2023. https://urn.nsk.hr/urn:nbn:hr:128:263641

Barić, M. (2023). 'ODREĐIVANJE HLAPLJIVIH SPOJEVA I POLIFENOLA U PIVU', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 16 November 2024, https://urn.nsk.hr/urn:nbn:hr:128:263641

Barić M. ODREĐIVANJE HLAPLJIVIH SPOJEVA I POLIFENOLA U PIVU [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2023 [cited 2024 November 16] Available at: https://urn.nsk.hr/urn:nbn:hr:128:263641

M. Barić, "ODREĐIVANJE HLAPLJIVIH SPOJEVA I POLIFENOLA U PIVU", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:128:263641

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Metadata
TitleODREĐIVANJE HLAPLJIVIH SPOJEVA I POLIFENOLA U PIVU
Title (english)DETERMINATION OF VOLATILE COMPOUNDS AND POLYPHENOIS IN BEER
AuthorMonika Barić
MentorGoran Šarić (mentor)
Committee memberBojan Matijević (predsjednik povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
Committee memberGoran Šarić (član povjerenstva)
Committee memberBarica Jurković (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2023-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ovim radom se opisuje povijest, proces i ključne moderne metode proizvodnje piva, s posebnim naglaskom na tehnološka dostignuća koja omogućavaju veću kontrolu nad kvalitetom. Fokus rada je na analizi hlapljivih spojeva i polifenola u pivu, koji su od suštinskog značaja za okus, aromu i antioksidacijska svojstva piva. Koristeći napredne analitičke instrumente poput Anton Paar analizatora, UV-vidljive spektrofotometrije i plinske kromatografije s masenom spektrometrijom, pružaju se detaljni uvidi u kemijski sastav piva. Rad ističe važnost ovih komponenti u postizanju uravnoteženog profila piva i ukazuje na nužnost kontroliranja fermentacije i pažljivog odabira sastojaka kao što su kvasac i sirovine. Ove informacije su od velike važnosti za proizvođače piva u razumijevanju i optimizaciji procesa proizvodnje, što može doprinijeti inovacijama i razvoju novih stilova piva
Abstract (english)
This paper describes the history, process, and key modern methods of beer production, with a special emphasis on technological advancements that allow for greater control over quality. The focus of the study is on the analysis of volatile compounds and polyphenols in beer, which are essential for taste, aroma, and antioxidant properties of beer. By using advanced analytical instruments such as Anton Paar analyzers, UV-visible spectrophotometry, and gas chromatography with mass spectrometry, the paper provides detailed insights into the chemical composition of beer. The study highlights the importance of these components in achieving a balanced profile of beer and points out the necessity of controlling fermentation and carefully selecting ingredients such as yeast and raw materials. This information is of great importance for beer producers in understanding and optimizing the production process, which can contribute to innovations and the development of new beer styles
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:263641
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-11-07 09:20:20