prikaz prve stranice dokumenta Influence of raw material and processing conditions on shelf-life and quality of minimally processed potato (Solanum tuberosum)
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doctoral thesis
Influence of raw material and processing conditions on shelf-life and quality of minimally processed potato (Solanum tuberosum)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:527936
Dite Hunjek, Draženka
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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Dite Hunjek, D. (2021). Influence of raw material and processing conditions on shelf-life and quality of minimally processed potato (Solanum tuberosum) (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:527936

Dite Hunjek, Draženka. "Influence of raw material and processing conditions on shelf-life and quality of minimally processed potato (Solanum tuberosum)." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:527936

Dite Hunjek, Draženka. "Influence of raw material and processing conditions on shelf-life and quality of minimally processed potato (Solanum tuberosum)." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:527936

Dite Hunjek, D. (2021). 'Influence of raw material and processing conditions on shelf-life and quality of minimally processed potato (Solanum tuberosum)', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:527936

Dite Hunjek D. Influence of raw material and processing conditions on shelf-life and quality of minimally processed potato (Solanum tuberosum) [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:527936

D. Dite Hunjek, "Influence of raw material and processing conditions on shelf-life and quality of minimally processed potato (Solanum tuberosum)", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:527936

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Metadata
TitleInfluence of raw material and processing conditions on shelf-life and quality of minimally processed potato (Solanum tuberosum)
Title (croatian)Utjecaj sirovine i uvjeta proizvodnje na trajnost i kakvoću minimalno procesiranoga krumpira (Solanum tuberosum)
AuthorDraženka Dite Hunjek
MentorBranka Levaj (mentor)
Committee memberKata Galić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2021-07-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		612 - Physiology
Abstract
The aim of this study was to examine the impact of raw potato (cv. Birgit and Lady Claire during aging), processing conditions (anti-browning agent, type of packaging), and storage conditions on the quality and safety as well as sensory properties of minimally processed potatoes (MPP) (raw and subsequently thermally treated). Regardless of tubers age, cv. Birgit, treatment with sodium ascorbate solution (2%), vacuum packaged and storage for 8 days at 3 and 10°C showed the best results in terms of preserving the quality and safety as well as sensory properties of MPP (for both raw and thermally treated samples). The acrylamide and polycyclic aromatic hydrocarbons (PAHs) content in the fried samples were also analyzed and they were under the limits according to the official regulation independently of investigated sources of variation.
Abstract (croatian)
Cilj ovoga rada bio je ispitati utjecaj sirovog krumpira (sorte Birgit i Lady Claire) tijekom starenja, uvjeta proizvodnje (sredstvo protiv posmeđivanja, uvjeti pakiranja) i uvjeta skladištenja na kvalitetu i sigurnost kao i senzorska svojstva minimalno procesiranoga krumpira (MPK) (sirovog i naknadno termički tretiranog). Sorta Birgit tretirana otopinom natrijevog askorbata (2%), pakirana u vakuumu i skladištena tijekom 8 dana pri 3 i 10°C, bez obzira na starost gomolja, dala je najbolje rezultate u pogledu očuvanja kvalitete i zdravstvene ispravnosti te senzorskih svojstava MPK (sirovog i naknadno termički obrađenog). Udio akrilamida i policikličih aromatskih ugljikovodika (PAH-ova) u prženim uzorcima također je bio analiziran, a njihova vrijednost je bila ispod maksimalno dozvoljenih granica propisanih zakonskim odredbama neovisno o istraživanim izvorima varijacija.
Keywords
Keywords (croatian)
Languageenglish
URN:NBNurn:nbn:hr:159:527936
Promotion2021
Study programmeTitle: Postgraduate PhD Study in Nutrition
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam (doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam)
Type of resourceText
Extent144 str. : 30 cm.
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2021-11-23 13:53:18

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