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Pregled bibliografske jedinice broj: 175249

Sensory evaluation of dough dishes


Hruškar, Mirjana; Ščetar, Mario; Vahčić, Nada
Sensory evaluation of dough dishes // Brašno - kruh ’03. : proceedings of International Congress Flour - Bread ’03 being 4th Croatian Congress of Ceral Technologists / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Faculty of Food Technology, 2004. (predavanje, međunarodna recenzija, neobjavljeni rad, znanstveni)


Naslov
Sensory evaluation of dough dishes

Autori
Hruškar, Mirjana ; Ščetar, Mario ; Vahčić, Nada

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, neobjavljeni rad, znanstveni

Izvornik
Brašno - kruh ’03. : proceedings of International Congress Flour - Bread ’03 being 4th Croatian Congress of Ceral Technologists / Ugarčić-Hardi, Žaneta - Osijek : Faculty of Food Technology, 2004

ISBN
953-7005-04-6

Skup
Međunarodni kongres Brašno - kruh (3 ; 2003) ; Hrvatski kongres tehnologa proizvodnje i prerade brašna (4 ; 2003)

Mjesto i datum
Opatija, Hrvatska, 19.-22.11. 2003

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Pottery; dought; dought dishes; sensory analysis

Sažetak
In the time when the new ways of living, an increased ecological concern and limited of sources of drinkable water are our reality a demand for new solutions is increasing as well. Ecological concern with regards to pollution, as a result of an accumulation of non-degradable material, is spread on the global level. The aim of this study was to produce biodegradable dought dishes made from different types of flour. The quality of dishes, using 35 points scanning system and Quantitative Descriptive Analysis, was used. This is the one of solutions how to replace dishes from ceramics and plastics with biodegradable material. Such a production will result in lower consumption of energy and drinkable water. Pollution with detergents, and non-degradable materials accumulation will be reduced.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
0058018

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb