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Tehnologijahrane
Jun 09
 
Prikaz objavljenih tekstova za prethodni mesec na internetmagazinu Tehnologija hrane
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Biopolimeri u proizvodnji ambalaže
....................................................................................... 6Osobine biopolimera ........................................................................................................... 6Kategorije biopolimera ........................................................................................................ 7
Proizvodnja i primena ambalaže na bazi biopolimera
........................................................ 7Ekološki aspekt primene biopolimera ................................................................................. 8
Jestivi filmovi i omotači u proizvodnji ambalaže
.................................................................... 9Osobine jestivih filmova ...................................................................................................... 9Vrste jestivih filmova ......................................................................................................... 10Jestivi filmovi na bazi polisaharida .................................................................................... 10Jestivi filmovi na bazi lipida ............................................................................................... 11Jestivi filmovi na bazi proteina .......................................................................................... 11Mehanizam formiranja strukture biofilmova na bazi proteina ........................................ 12
Faktori koji utiču na osobine proteinskih biofilmova
........................................................ 12Osobine jestivih proteinskih biofilmova............................................................................ 15Promene osobina jestivih biofilmova tokom skladištenja ................................................ 16Primena jestivih biofilmova za pakovanje prehrambenih proizvoda ............................... 17PCR - Primena molekularnih markera u prehrambenoj industriji ........................................ 18PCR - Modifikacije tehnologije .............................................................................................. 26PCR zasnovani markeri .......................................................................................................... 29PCR -
Osnovni principi tehhologije lančane reakcije polimeraze
......................................... 31
Pripremanje laboratorije za izvođenje PCR baziranih testova
.......................................... 33Derivati ksantina u hrani ....................................................................................................... 38
Sažetak
.............................................................................................................................. 38Hemija ksantina ................................................................................................................. 39Hemijski sastav belog i crnog luka ........................................................................................ 42Proteini .............................................................................................................................. 43Ugljeni hidrati .................................................................................................................... 43Lipidi .................................................................................................................................. 43Vitamini ............................................................................................................................. 44Mineralne materije ........................................................................................................... 44
 
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Bojene materije ................................................................................................................. 45Etarska ulja ........................................................................................................................ 45Antimikrobne komponente ............................................................................................... 46Lekovita svojstva ............................................................................................................... 46
Hemijski sastav voća
............................................................................................................. 47Rasjecanje i otkoštavanje ..................................................................................................... 58
Hlađenje svinjskog mesa
....................................................................................................... 59
Uticaj brzine hlađenja polutki na kalo hlađenja i kvalitet svinjskog mesa
........................... 62Salamurenje mesa ................................................................................................................. 75Ingredijencije (aditivi i dodaci) za salamurenje i njihovo doziranje .................................. 76Kuhinjska so kao osnovna ingredijencija salamure ........................................................... 77Fosfati kao osnovne ingredijencije salamure .................................................................... 79Nitriti i nitrati kao osnovne ingredijencije salamure ......................................................... 81Ingredijencije za usmeravanje procesa salamurenja ............................................................ 83
Primeri različitih sastava salamura
....................................................................................... 87Salamurenje ubrizgavanjem .............................................................................................. 89Konzervisanje namirnica zamrzavanjem .............................................................................. 90Mikrobiološi status toplih i hladnih svinjskih polutki ........................................................... 93Uvod .................................................................................................................................. 93Materijal i metode ............................................................................................................. 94Rezultati i diskusija ............................................................................................................ 95
Zaključci
............................................................................................................................. 97
Bakterije izazivači trovanja hranom
...................................................................................... 97Aeromonas hydrophila ...................................................................................................... 98Bacillus cereus ................................................................................................................... 98Clostridium botulinum ...................................................................................................... 99Clostridijum perfingens ................................................................................................... 101Campylobacter ................................................................................................................ 102Escherichia coli 0157:H7 ................................................................................................. 103Listeria monocytogenes .................................................................................................. 105Salmonella ....................................................................................................................... 108
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