Vpliv dodatka ksantohumola na zmanjšanje tvorbe produktov Maillardove reakcije v sekljancih : magistrsko delo

Janžekovič, Nina (author), Polak, Tomaž (mentor), Demšar, Lea (co-mentor), Cigić, Blaž (reviewer)

• Language: Slovenian
• Keywords: goveje meso, mesni izdelki, goveji sekljanci, rastlinski ekstrakti, ekstrakt hmelja, antioksidanti, fenolne spojine, ksantohumol, Maillardova reakcija, heterociklični aromatski amini
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [N. Janžekovič]
• Year: 2015
• Number of pages: IX, 60 f.
• PID: 20.500.12556/RUL-118782
• UDC: 637.514.5:641.526:547.554:547.56
• COBISS.SI-ID: 4546680
• Publication date in RUL: 31.08.2020

Secondary language

• Language: English
• Title: The effects of adding xanthohumol on the decrease of the formation of Maillard reaction products in minced beef : M. Sc. Thesis
• Keywords: beef meat, meat products, beef patties, plant extracts, hop extract, antioxidants, phenolic compounds, xanthohumol, Maillard reaction, heteroyclic aromatic amines