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undergraduate thesis
Korištenje nanomaterijala u prehrambenoj tehnologiji, sigurnost i utjecaj na zdravlje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:588766
Knežević, Anja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Physical Chemistry and Corrosion

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Knežević, A. (2012). Korištenje nanomaterijala u prehrambenoj tehnologiji, sigurnost i utjecaj na zdravlje (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:588766

Knežević, Anja. "Korištenje nanomaterijala u prehrambenoj tehnologiji, sigurnost i utjecaj na zdravlje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:588766

Knežević, Anja. "Korištenje nanomaterijala u prehrambenoj tehnologiji, sigurnost i utjecaj na zdravlje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:588766

Knežević, A. (2012). 'Korištenje nanomaterijala u prehrambenoj tehnologiji, sigurnost i utjecaj na zdravlje', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:588766

Knežević A. Korištenje nanomaterijala u prehrambenoj tehnologiji, sigurnost i utjecaj na zdravlje [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 December 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:588766

A. Knežević, "Korištenje nanomaterijala u prehrambenoj tehnologiji, sigurnost i utjecaj na zdravlje", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:588766

Metadata
TitleKorištenje nanomaterijala u prehrambenoj tehnologiji, sigurnost i utjecaj na zdravlje
Title (english)Use of nanomaterials in food technology, saftey and influence on health
AuthorAnja Knežević
MentorMarijana Jukić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Physical Chemistry and Corrosion)
Zagreb
Defense date and country2012-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Nanotehnologija se može definirati kao dizajniranje, karakteriziranje, proizvodnja i primjena struktura, uređaja i sustava kontroliranjem oblika i veličina na nanometarskoj skali. Tehnološki razvoj doveo nas je do mogućnosti dodavanja nanočestica u hranu. Nanotehnologija nudi razne mogućnosti za primjenu u prehrambenoj industriji i proizvodnji hrane za životinje - u proizvodnim / procesnim tehnologijama, pri praćenju kvalitete i svježine hrane, poboljšnju sljedivosti i sigurnost proizvoda, modificiranju okusa, teksturi, dosljednosti i udijelu masti, kao i poboljšanju apsorpcije hranjivih tvari. Stvaranje na nanorazini može promijeniti fizikalno-kemijska svojstava materijala u odnosu na mikro / makrorazine iste tvari. Važna svojstva su njihova mala veličina, velika površina u odnosu na masu i površinska reaktivnost, kako za nove aplikacije tako i za otkrivanje potencijalnog rizika za zdravlje i okoliš.
Abstract (english)
Nanotechnology can be defined as the design, characterisation, production and application of structures, devices and systems by controlling shape and size at the nanometre scale. Recent technological developments lead the way for manufactured nanoparticles to be added to food. It is claimed that nanotechnologies offer a variety of possibilities for application in the food and feed area – in production/processing technology, to monitor food quality and freshness, improved traceability and product security, modification of taste, texture, consistency and fat content, and for enhanced nutrient absorption. Formulation at the nanosize may change the physico-chemical characteristics of materials as compared to the micro/macroscale forms of the same substance. Their small size, high surface-to-mass ratio and surface reactivity are important properties, both for new applications and in terms of the associated potential health and environmental risks.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:588766
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-16 07:48:20