Razvoj i primjena metode senzorskoga sustava u karakterizaciji prehrambenih proizvoda

Major, Nikola

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doctoral thesis

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Development and application of a sensor array food profiling method

Nikola Major (2015)

University of Zagreb
Faculty of Food Technology and Biotechnology

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:942938

Metadata


Title	Razvoj i primjena metode senzorskoga sustava u karakterizaciji prehrambenih proizvoda
Author	Nikola Major
Mentor(s)	Mirjana Hruškar
Abstract	Cilj ovog rada je razvoj i primjena metode niza potenciometrijskih senzora u svrhu karakterizacije probiotičkih jogurta. Temelji se na razvoju modela neuronskih mreža za klasifikaciju probiotičkog jogurta prema okusu, brzom određivanju komponenata arome te za predviđanje rezultata senzorskog panela s velikom preciznošću. Svrha rada je također i primjena novo-razvijene metode na drugi analit kako bi se prikazao potencijal metode u analizi i kontroli kvalitete prehrambenih proizvoda. U tu je svrhu odabran med te je pomoću elektroničkog jezika omogućena brza fizikalno-kemijska karakterizacija te klasifikacija uzoraka meda prema botaničkom podrijetlu.
Keywords	ANN electronic tongue honey PCA potentiometry probiotic fermented milk sensory analysis
Parallel title (English)	Development and application of a sensor array food profiling method
Committee Members	Irena Colić-Barić (committee chairperson)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology
Place	Zagreb
State	Croatia
Scientific field, discipline, subdiscipline	BIOTECHNICAL SCIENCES Nutrition
UDK	636/637 APPLIED SCIENCES. MEDICINE. TECHNOLOGY Animal husbandry and breeding. Produce of domestic animals and game
Study programme type	university
Study level	postgraduate
Study programme	Nutrition
Academic title abbreviation	dr.sc.
Genre	doctoral thesis
Language	Croatian
Defense date	2015-01-22
Promoted date	2015-07-12
Parallel abstract (English)	The scope of this investigation is the development and application of a sensor array food profiling method. The method relies on neural network model development for probiotic fermented milk classification according to flavor, rapid determination of probiotic fermented milk aroma compounds and accurate prediction of the results from a trained sensory panel. The newly developed method would be applied to a new matrix as to present the potential of the method in food quality control and analysis. Therefore a rapid method for simultaneous honey physico-chemical characterization and botanical classification would be developed.
Parallel keywords (Croatian)	ANN elektronski jezik med PCA potenciometrija probiotički jogurt senzorske analize
Version	accepted version
Resource type	text
Access condition	Access restricted to students and staff of home institution
Terms of use
Note	accepted version
URN:NBN	https://urn.nsk.hr/urn:nbn:hr:159:942938
Repository	https://repozitorij.pbf.unizg.hr