20.500.12556/RUL-150008 Fermentacija plodov rodu Capsicum Fermentation of Capsicum fruits Fermentacija je ena izmed najstarejših metod za konzerviranje in obdelavo živil. S tem procesom lahko uspešno obdelamo tudi plodove iz rodu Capsicum. Plodovom podaljšamo rok uporabe in jim spremenimo aromo, okus in teksturo ter hranilno sestavo. Fermentirani plodovi imajo tudi ugodne učinke na zdravje, imajo antioksidativne lastnosti, znižujejo holesterol in pomagajo pri številnih obolenjih. Najpogosteje se izvaja mlečnokislinska fermentacija, ta pa je lahko spontana ali pa inducirana s starter kulturo. Same plodove lahko z nadaljnjo obdelavo predelamo v različne produkte, kot so omake, salse, paste in začimbe ter tako še dodatno povečamo njihovo uporabnost v prehrani in kulinariki. Fermentation is one of the oldest methods for food conservation and processing. With this process, we can successfully process fruits from the genus Capsicum. We extend the shelf life of products and change their aroma, taste, texture, sensory properties, etc. Fermented fruits also have beneficial effects on health, they have antioxidant properties, they can lower cholesterol levels and help with many diseases. The most common type of fermentation is lactic acid fermentation, which can be spontaneous or induced with a starter culture. The fruits themselves can be further processed into various products such as sauces, salsas, pastes and spices, thus further increasing their usefulness in nutrition and cuisine. fermentacija zelenjava bioaktivne komponente Capsicum fermentation vegetables bioactive components Capsicum true false false Slovenski jezik Angleški jezik Diplomsko delo/naloga 2023-09-13 08:15:13 2023-09-13 08:15:17 2023-09-15 11:48:29 0000-00-00 00:00:00 2023 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 229170 164593667 35285.pdf 35285.pdf 1 E92A11FAB0A85BF3ED04CBBAA3C17ED6 e92203835b4035e869295de29d3b9e345db7ad3af0177191defafd0fde4e3344 e8f257b9-51fc-11ee-916e-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=174540 Biotehniška fakulteta 0 0 0