magistrsko delo
Nina Janžekovič (Author), Blaž Cigić (Reviewer), Tomaž Polak (Mentor), Lea Demšar (Co-mentor)

Abstract

Vpliv dodatka ksantohumola na zmanjšanje tvorbe produktov Maillardove reakcije v sekljancih

Keywords

goveje meso;mesni izdelki;goveji sekljanci;rastlinski ekstrakti;ekstrakt hmelja;antioksidanti;fenolne spojine;ksantohumol;Maillardova reakcija;heterociklični aromatski amini;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [N. Janžekovič]
UDC: 637.514.5:641.526:547.554:547.56
COBISS: 4546680 Link will open in a new window
Views: 364
Downloads: 70
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: ǂThe ǂeffects of adding xanthohumol on the decrease of the formation of Maillard reaction products in minced beef
Secondary keywords: beef meat;meat products;beef patties;plant extracts;hop extract;antioxidants;phenolic compounds;xanthohumol;Maillard reaction;heteroyclic aromatic amines;
Type (COBISS): Master's thesis/paper
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: IX, 60 f.
ID: 12014799