Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima

Mandić Andačić, Ivana

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doctoral thesis

Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:867656

Mandić Andačić, Ivana

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Section for Food Preparation Processes

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APA 6th Edition

Mandić Andačić, I. (2019). Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:867656

MLA 8th Edition

Mandić Andačić, Ivana. "Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:867656

Chicago 17th Edition

Harvard

Mandić Andačić, I. (2019). 'Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 September 2023, https://urn.nsk.hr/urn:nbn:hr:159:867656

Vancouver

Mandić Andačić I. Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2023 September 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:867656

IEEE

I. Mandić Andačić, "Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:867656

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:867656

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Metadata

Title	Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima
Title (english)	Application of innovative processing techniques with the aim of reducing formation of acrylamide in fried products
Author	Ivana Mandić Andačić
Mentor	Suzana Rimac Brnčić (mentor)
Committee member	Damir Ježek (predsjednik povjerenstva)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Section for Food Preparation Processes) Zagreb
Defense date and country	2019-03-22, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Universal decimal classification (UDC)	66 - Chemical technology. Chemical and related industries
Abstract	Obzirom na prisustvo akrilamida u različitim kategorijama prženih proizvoda (krumpir, proizvodi od žitarica i kava), kao i na činjenicu da se navedeni proizvodi svakodnevno konzumiraju diljem svijeta, cilj ovog rada bio je primjenom inovativnih procesnih tehnika djelovati na smanjenje nastanka akrilamida u prženim proizvodima, a istovremeno zadržati poželjna senzorska svojstva gotovog proizvoda. Rezultati praćenja razina akrilamida na području Republike Hrvatske, dobiveni analiziranjem 195 uzoraka iz različitih kategorija hrane, metodom tekućinske kromatografije ultra visoke djelotvornosti s tandemskom spektrometrijom masa (UPLC-MS/MS), pokazali su kako su najveći udjeli akrilamida određeni u prženim proizvodima od krumpira. Obzirom na dobivene rezultate, u ovom radu ispitan je utjecaj inovativnih procesnih tehnika na pet različitih sorti krumpira s ciljem smanjenja nastanka akrilamida u prženim krumpirima. Ovisno prvenstveno o sorti, a nakon toga i o primijenjenim načinima toplinske obrade, postignuta su značajna smanjenja udjela nastalog akrilamida.
Abstract (english)	Due to the presence of acrylamide in different categories of fried products (potatoes, cereal products and coffee), as well as the fact that these products are consumed on a daily basis all over the world, the aim of this study was to reduce formation of acrylamide in fried products by using innovative processing techniques and at the same time retaine desirable sensory properties of finished product. Results of the acrylamide levels monitoring in the Republic of Croatia, obtained by analyzing 195 samples from different food categories, using ultra performance liquid chromatography-tandem mass spectrometry method (UPLC-MS/MS), showed that the highest levels of acrylamide were found in fried potato products. Therefore, the influence of innovative processing techniques at five different potato varieties has been studied with the aim of reducing formation of acrylamide in fried potatoes. Depending primarily on potato variety, and subsequently, on the applied heat treatment significant reduction in the acrylamide levels were achieved.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:867656
Study programme	Title: Postgraduate PhD Study in Food Technology Study programme type: university Study level: postgraduate Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija (doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija)
Type of resource	Text
Extent	174 str. : 30 cm
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2021-01-29 11:11:03