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Bibliographic record number: 175249


Authors: Hruškar, Mirjana; Ščetar, Mario; Vahčić, Nada
Title: Sensory evaluation of dough dishes
Source: Brašno - kruh ’03. : proceedings of International Congress Flour - Bread ’03 being 4th Croatian Congress of Ceral Technologists / Ugarčić-Hardi, Žaneta (ed). - Osijek : Faculty of Food Technology , 2004. (ISBN: 953-7005-04-6).
Meeting: Međunarodni kongres Brašno - kruh (3 ; 2003) ; Hrvatski kongres tehnologa proizvodnje i prerade brašna (4 ; 2003)
Location and date: Opatija, Hrvatska, 19.-22.11. 2003.
Keywords: pottery; dought; dought dishes; sensory analysis
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.
Type of meeting: Predavanje
Type of presentation in a journal: Not published
Type of peer-review: International peer-review
Project / theme: 0058018
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology

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