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undergraduate thesis
Ultrazvučna ekstrakcija bioaktivnih spojeva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:543965
Drmić, Helena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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

Cite this document

Drmić, H. (2010). Ultrazvučna ekstrakcija bioaktivnih spojeva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:543965

Drmić, Helena. "Ultrazvučna ekstrakcija bioaktivnih spojeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:543965

Drmić, Helena. "Ultrazvučna ekstrakcija bioaktivnih spojeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:543965

Drmić, H. (2010). 'Ultrazvučna ekstrakcija bioaktivnih spojeva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:543965

Drmić H. Ultrazvučna ekstrakcija bioaktivnih spojeva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 November 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:543965

H. Drmić, "Ultrazvučna ekstrakcija bioaktivnih spojeva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:543965

Metadata
TitleUltrazvučna ekstrakcija bioaktivnih spojeva
Title (english)Extraction of bioactive compounds by means of ultrasound
AuthorHelena Drmić
MentorAnet Režek Jambrak (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2010-07-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Primjena ultrazvuka u metodama obrade prehrambenih proizvoda se konstantno istražuje. U ovom radu, prikazan je mehanizam ultrazvučno inducirane ekstrakcije i degradacije, te primjeri istih. Primjeri uključuju ekstrakcije iz biljaka, ulja, te kao rezultat ekstrakcije proteine i bioaktivne komponente, poput polifenola, antocijanina, fenolne komponente i polisaharide. Ultrazvuk moţe poboljšati postojeće mehanizme ekstrakcije i degradacije, te omogućiti nove mogućnosti komercijalne ekstrakcije i degradacije. Primjena sonokemije nam nudi bolji prinos željenih komponenti, povećanu stopu ekstrakcije i degradacije, te postizanje smanjenja vremena tretiranja.
Abstract (english)
The use of ultrasound for food processing applications is being constantly explored. Ultrasound assisted extraction (UAE) and ultrasound induced degradation (UID) mechanism are being reviewed, and accompanied with the examples of UAE and UID. Examples include extractions from herbal, oil, protein and bioacitves from plant material, such as polyphenolics, antocyanins, phenolic compounds, polysaccharides etc. Ultrasound can enhance existing extraction and degradation processes, and enable new commercial extraction and degradation opportunities. Application of sonochemistry gives us a better yield of desired components, increased rate of extraction and degradation, and also achievements in reductions of treatment time.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:543965
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-06-02 10:42:33