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undergraduate thesis
Mikrobiološka analiza pekarskih proizvoda
2023. urn:nbn:hr:277:345759
Čabrajac, Ivona
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

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Čabrajac, I. (2023). Mikrobiološka analiza pekarskih proizvoda (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:277:345759

Čabrajac, Ivona. "Mikrobiološka analiza pekarskih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:345759

Čabrajac, Ivona. "Mikrobiološka analiza pekarskih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:345759

Čabrajac, I. (2023). 'Mikrobiološka analiza pekarskih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 20 January 2025, https://urn.nsk.hr/urn:nbn:hr:277:345759

Čabrajac I. Mikrobiološka analiza pekarskih proizvoda [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2023 [cited 2025 January 20] Available at: https://urn.nsk.hr/urn:nbn:hr:277:345759

I. Čabrajac, "Mikrobiološka analiza pekarskih proizvoda", 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:277:345759

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Metadata
TitleMikrobiološka analiza pekarskih proizvoda
Title (english)Microbiological Analysis of Bakery Products
AuthorIvona Čabrajac
MentorHelena Marčetić (mentor)
Committee memberValentina Obradović (predsjednik povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
Committee memberAna Mrgan (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2023-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Žitarice pripadaju porodici jednogodišnjih biljaka koje potječu od trava. Osim ključne uloge u ljudskoj prehrani, žitarice se također koriste u hranidbi stoke i u raznim industrijskim procesima. U Hrvatskoj je zastupljenost žitarica još značajnija i čini preko 60 % ukupnih poljoprivrednih površina u zemlji. Od žitarica koje se uzgajaju u Hrvatskoj dominiraju kukuruz i pšenica. Žitarice se sastoje uglavnom od ugljikohidrata, osobito škroba, zajedno s proteinima, celulozom, nešto masti, vitaminima, mineralima i enzimima. Nakon žetve, površine zrna još uvijek zadržavaju dio prirodne mikroflore koju su posjedovale tijekom svog rasta. Kada su žitarice svježe požnjevene, pune su raznih mikroorganizama, uključujući i bakterije i spore plijesni. Ti mikroorganizmi mogu biti između nekoliko tisuća, pa čak i do milijun po gramu zrna. Stoga, cilj ovog rada bio je dokazati te analizirati određene vrste bakterija, plijesni i kvasaca u pekarskim proizvodima. Analiza je provedena na području Požeško-slavonske županije gdje je uzeto 8 uzoraka iz različitih objekata.
Abstract (english)
Grains belong to the family of annual plants that originate from grasses. In addition to their key role in human nutrition, grains are also used in livestock feed and in various industrial processes. In Croatia, the presence of cereals is even more significant and accounts for over 60% of the total agricultural land in the country. Of the grains grown in Croatia, corn and wheat dominate. Grains consist mainly of carbohydrates, especially starch, along with proteins, cellulose, some fat, vitamins, minerals and enzymes. After harvest, the surfaces of the grains still retain some of the natural microflora they possessed during their growth. When grains are freshly harvested, they are full of various microorganisms, including bacteria and mold spores. These microorganisms can be between several thousand and even up to a million per gram of grain. Therefore, the aim of this work was to prove and analyze certain types of bacteria, molds and yeasts in bakery products. The analysis was carried out in the Požega-Slavonia County, where 8 samples were taken from different facilities.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:345759
Study programmeTitle: Biotechnical Sciences - Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-10-05 10:53:35