prikaz prve stranice dokumenta Kemijski parametri u proizvodnji čokolade
Access restricted to students and staff of home institution
undergraduate thesis
Kemijski parametri u proizvodnji čokolade
2023. urn:nbn:hr:277:401165
Galić, Ante
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

Cite this document

Galić, A. (2023). Kemijski parametri u proizvodnji čokolade (Undergraduate thesis). Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:401165

Galić, Ante. "Kemijski parametri u proizvodnji čokolade." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:401165

Galić, Ante. "Kemijski parametri u proizvodnji čokolade." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:401165

Galić, A. (2023). 'Kemijski parametri u proizvodnji čokolade', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:277:401165

Galić A. Kemijski parametri u proizvodnji čokolade [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2023 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:277:401165

A. Galić, "Kemijski parametri u proizvodnji čokolade", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:277:401165

Please login to the repository to save this object to your list.
Metadata
TitleKemijski parametri u proizvodnji čokolade
Title (english)Chemical parameters in chocolate production
AuthorAnte Galić
MentorAna Mrgan (mentor)
Committee memberHelena Marčetić (predsjednik povjerenstva)
Committee memberAna Mrgan (član povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2023-01-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Čokolada je poslastica koja se dobiva miješanjem kakaove mase s većom ili manjom količinom šećera. Na tržištu se najčešće pojavljuje u obliku pločica ili različitih deserata. Za proizvodnju čokolade osim osnovnih sirovina kakao dijelova i šećera, koristi se još čitav niz različitih dodataka kao što su: mlijeko, orašasti plodovi, suho voće te voćne prerađevine, žitarice, različite arome i dr. koji čokoladnim proizvodima daju posebna svojstva. Proces proizvodnje čokoladnih proizvoda prati čitav niz analiza sirovina, poluproizvoda i gotovih proizvoda. U radu su prikazani rezultati analiza dva osnovna parametra vlage i masti nekih sirovina, poluproizvoda i gotovih proizvoda tijekom proizvodnog procesa u jednoj hrvatskoj konditorskoj industriji.
Abstract (english)
Chocolate is a delicacy obtained by mixing cocoa mass with a greater or lesser amount of sugar. It most often appears on the market in the form of bars or various desserts. For the production of chocolate, in addition to the basic raw materials of cocoa parts and sugar, a whole series of different additives are used, such as: milk, nuts, dried fruit and fruit products, cereals, various aromas, etc., which give chocolate products special properties. The production process of chocolate products is followed by a whole series of analyzes of raw materials, semi-finished products and finished products. The paper presents the results of analyzes of the two basic parameters of moisture and fat of some raw materials, semi-finished products and finished products during the production process in a Croatian confectionery industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:401165
Study programmeTitle: Biotechnical Sciences - Food Technology
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2023-02-06 13:07:42