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undergraduate thesis
Pregled istraživanja antimikrobnog učinka biljnih ekstrakata u mesu
završni rad
2019. urn:nbn:hr:167:097251
Gabre, Petra
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

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Gabre, P. (2019). Pregled istraživanja antimikrobnog učinka biljnih ekstrakata u mesu : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:097251

Gabre, Petra. "Pregled istraživanja antimikrobnog učinka biljnih ekstrakata u mesu : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2019. https://urn.nsk.hr/urn:nbn:hr:167:097251

Gabre, Petra. "Pregled istraživanja antimikrobnog učinka biljnih ekstrakata u mesu : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2019. https://urn.nsk.hr/urn:nbn:hr:167:097251

Gabre, P. (2019). 'Pregled istraživanja antimikrobnog učinka biljnih ekstrakata u mesu : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 21 April 2024, https://urn.nsk.hr/urn:nbn:hr:167:097251

Gabre P. Pregled istraživanja antimikrobnog učinka biljnih ekstrakata u mesu : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2019 [cited 2024 April 21] Available at: https://urn.nsk.hr/urn:nbn:hr:167:097251

P. Gabre, "Pregled istraživanja antimikrobnog učinka biljnih ekstrakata u mesu : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:167:097251

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Metadata
TitlePregled istraživanja antimikrobnog učinka biljnih ekstrakata u mesu : završni rad
Title (english)Overwiew of antimicrobical activity of herbal extracts in meat : bachelor thesis
AuthorPetra Gabre
MentorDanijela Skroza (mentor)
MBZ: 314352
Committee memberMiće Jakić (predsjednik povjerenstva)
Committee memberIvana Generalić Mekinić (član povjerenstva)
Committee memberDanijela Skroza (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Unatoč znatnom napretku prehrambene industrije i poboljšanju higijenskih navika, zbog velikog broja infekcija i intoksikacija uzrokovanih patogenim mikroorganizmima, sigurnost hrane predstavlja veliki problem. Da bi hrana bila zdravstveno ispravna i sigurna, postoji potreba za primljenom različitih aditiva čija je upotreba sve upitnija pa stoga primjena prirodnih aditiva u svrhu poboljšanja kvalitete hrane postaje sve češća. Obzirom da je meso pogodan medij za razvoj mikroorganizama vrlo je važno spriječiti rast patogena koji mogu izazvati njegovo kvarenje. Biljke i začini se koriste već dugi niz godina kao aditivi ili u svrhu aromatiziranja namirnica te se smatraju najčešće korištenim prirodnim antimikrobnim sredstvima protiv različitih patogenih mikroorganizama.
Abstract (english)
Despite considerable progress in the food industry and improved hygiene habits, due to the large number of infections and intoxications caused by pathogenic microorganisms, food safety is a major problem. In order to be secure and safe, there is a need for various preservatives with questionable use, so the use of natural additives for improvement of food quality is becoming more common. Meat is a suitable medium for the microorganisms development, it is very important to prevent the growth of pathogens that can cause its spoilage. Herbs and spices have been used for many years as food additives or for food flavoring and they are considered as the most commonly used natural antimicrobial agents against various pathogenic microorganisms.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:097251
ProjectNumber: 6897
Title: Istraživanje bioaktivnih spojeva iz dalmatinskog bilja: njihov antioksidacijski karakter i utjecaj na enzimsku inhibiciju i zdravlje
Acronym: BioActCom
Leader: Mladen Miloš
Jurisdiction: Croatia
Funder: HRZZ
Study programmeTitle: Undergrasuate Study of Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije (sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2020-01-28 11:02:20