SVIBOR - Project code: 4-07-022

MINISTRY OF SCIENCE AND TECHNOLOGY

Strossmayerov trg 4, HR - 10000 ZAGREB
tel.: +385 1 459 44 44, fax: +385 1 459 44 69
E-mail: ured@znanost.hr

SVIBOR

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Project code: 4-07-022


STANDARDIZATION AND OPTIMIZATION FOOD QUALITY CONTROL METHODS IN COMPARISON WITH E.E.Z. REQUIREMENTS


Main researcher: GRUNER, MATILDA (14742)


Assistants
Type of research: applied
Duration from: 01/01/91. to 12/31/95.
Papers on project (total): 113
Papers on project quoted in Current Contents: 13
Institution name: Prehrambeno-biotehnološki fakultet, Zagreb (58)
Department/Institute: Department for Food Quality Control,Food Chemistry and Nutrition
Address: Pierottijeva 6.
City: 10000 - Zagreb, Croatia
Communication
Phone: 385 (0)41 440-264
Fax: 385 (0)41 418-230
E-mail: nvahci@mapbf.pbfrng.hr
Summary: The standardization and optimization of some physico-chemical enzymatic and sensoric methods was carried out for testing food products quality.Exsisting methods were also adjusted with international methods.The qualitative (correlation) and quantitative (regression) relations of the results of some physico-chemical,enzymatic and sensoric methods were established with a view to achieve rational processing and products of desirable quality.A statistical interpretation of experimental results of analytical methods for evaluation of milk and milk products quality was made.The sampling procedure for milk and milk products with criteria of international organization IDF (International Dairy Federation) was elaborated.Mathematical methods for the construction of OC-functions (Operating Curves) were applied.

Keywords: food quality,standardization,optimization,physico-chemical methods,enzymatic methods,sensoric methods,statistical interpretation,correlation,regression,sampling procedure

Research goals: The main object of our scientific activity on the reported project was a standardization of methods intended to the examination of food products quality.Methods used until now in food quality control must be adjusted with European country methods,and introduce real objective sensoric methods instead of nonprofessionaly organoleptic examination.Furthermore,carry out examination of qualitative and quantitative relations between results obtained by physico-chemical and sensoric methods.The knowledge of this connections make possible functional processing in industry and obtaining a product of desirable quality.

COOPERATION - INSTITUTIONS


  1. Name of institution: KRAŠ d.d. Prehrambena industrija Zagreb
    Type of institution: State institute
    City: 10000 - Zagreb, Croatia

  2. Name of institution: FARMACEUTSKO-BIOKEMIJSKI FAKULTET,Zavod za kemiju prehrane,
    Type of institution: Economical/Production
    City: 10000 - Zagreb, Croatia

  3. Name of institution: "PLIVA",Farmaceutska kemijska,prehrambena i kozmetička industrija s.p.o.Zagreb
    Type of institution: State institute
    City: 10000 - Zagreb, Croatia
Other information about the project.
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Last update: 10/12/95
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