Pregled bibliografske jedinice broj: 175249
Sensory evaluation of dough dishes
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, 2004. (predavanje, međunarodna recenzija, neobjavljeni rad, znanstveni)
CROSBI ID: 175249 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
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, 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, 19.11.2003. - 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
