magistrsko delo
Marjetka Kastelic Švab (Author), Rajko Vidrih (Mentor)

Abstract

Prehranska vrednost čipsa rdeče pese in korenja, pripravljenega z različnimi postopki sušenja

Keywords

rdeča pesa;Beta vulgaris;korenje;Daucus carota;sušenje živil;vakuumsko sušenje;konvekcijsko sušenje;zelenjavni čips;prehranska vrednost;fizikalno-kemijske lastnosti;spremembe pri sušenju živil;antioksidativni potencial;askorbinska kislina;karotenoidi;maščobnokislinska sestava;senzorične lastnosti;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [M. Kastelic Švab]
UDC: 664.834.047:543.2/.9:641.1(043)=163.6
COBISS: 887159 Link will open in a new window
Views: 383
Downloads: 87
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: Nutritional value of beetroot and carrot chips prepared by different drying processes
Secondary keywords: beetroot;Beta vulgaris;carrot;Daucus carota;food drying;vacuum drying;convection drying;vegetable chips;nutrition value;physicochemical properties;changes on drying foods;antioxidative potential;ascorbic acid;carotenoids;fatty acid composition;sensory properties;
Type (COBISS): Master's thesis
Thesis comment: Univ. Ljubljana, Biotehniška fak.
Pages: XIII, 116, [1] f. pril.
ID: 12014816