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undergraduate thesis
PRIMJENA ADITIVA U PREHRAMBENOJ INDUSTRIJI
2023. urn:nbn:hr:128:450953
Smolčić, Lucija
Karlovac University of Applied Sciences
The Department of Food Processing Technology

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Smolčić, L. (2023). PRIMJENA ADITIVA U PREHRAMBENOJ INDUSTRIJI (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:450953

Smolčić, Lucija. "PRIMJENA ADITIVA U PREHRAMBENOJ INDUSTRIJI." Undergraduate thesis, Karlovac University of Applied Sciences, 2023. https://urn.nsk.hr/urn:nbn:hr:128:450953

Smolčić, Lucija. "PRIMJENA ADITIVA U PREHRAMBENOJ INDUSTRIJI." Undergraduate thesis, Karlovac University of Applied Sciences, 2023. https://urn.nsk.hr/urn:nbn:hr:128:450953

Smolčić, L. (2023). 'PRIMJENA ADITIVA U PREHRAMBENOJ INDUSTRIJI', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 11 December 2024, https://urn.nsk.hr/urn:nbn:hr:128:450953

Smolčić L. PRIMJENA ADITIVA U PREHRAMBENOJ INDUSTRIJI [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2023 [cited 2024 December 11] Available at: https://urn.nsk.hr/urn:nbn:hr:128:450953

L. Smolčić, "PRIMJENA ADITIVA U PREHRAMBENOJ INDUSTRIJI", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:128:450953

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Metadata
TitlePRIMJENA ADITIVA U PREHRAMBENOJ INDUSTRIJI
Title (english)APPLICATION OF ADDITIVES IN THE FOOD INDUSTRY
AuthorLucija Smolčić
MentorJasna Halambek (mentor)
Committee memberSandra Zavadlav (predsjednik povjerenstva)
Committee memberGoran Šarić (član povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
Committee memberBarica Jurković (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2023-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aditivi u prehrambenoj industriji su tvari koje se dodaju hrani tijekom tehnološkog postupka proizvodnje, prerade, pakovanja, transporta i čuvanja. Oni prvenstveno služe za poboljšanje organoleptičkih svojstava hrane (boja, okus, miris i konzistencija), te njezino konzerviranje i čuvanje. Aditivi osiguravaju trajnost namirnice i dobar izgled od tvornice do skladišta, prodavaonica i na kraju, potrošača. Ljudi ih koriste već godinama, od soli u očuvanju mesa i ribe, šećera u džemovima pa do sumporovog dioksida u vinu. Neki od aditiva su bojila, sladila, konzervansi, antioksidansi i emulgatori. Države u svijetu imaju pravilnike o upotrebi prehrambenih aditiva, ali postoje i svjetska upravljačka tijela autorizirana da zaštite i poboljšaju ljudsko zdravlje, a koja kontroliraju uporabu aditiva. U ovom radu dan je pregled često korištenih aditiva u prehrambenoj industriji, njihova kategorizacija, mogućim štetnim posljedicama određenih aditiva na ljudsko zdravlje te načinima na koje se provode analize istih.
Abstract (english)
Additives in the food industry are substances that are added to food during the technological process of production, processing, packaging, transportation and storage. They primarily serve to improve the organoleptic properties of food (colour, taste, smell and consistency), as well as its conservation and preservation. Additives ensure the durability of the food and its good appearance from the factory to the warehouse, stores and finally, to the consumer. People have been using them for years, from salt to preserve meat and fish, sugar in jams to sulphur dioxide in wine. Some of the additives are colours, sweeteners, preservatives, antioxidants and emulsifiers. Countries around the world have regulations on the use of food additives, but there are also global governing bodies authorized to protect and improve human health, which control the use of additives. This paper provides an overview of frequently used additives in the food industry, their categorization, the possible harmful effects of certain additives on human health, and the ways in which they are analysed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:450953
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 09:22:47