prikaz prve stranice dokumenta Mikrovalna ekstrakcija bioaktivnih spojeva
Access restricted to students and staff of home institution
undergraduate thesis
Mikrovalna ekstrakcija bioaktivnih spojeva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:615606
Blekić, Monika
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

Blekić, M. (2010). Mikrovalna ekstrakcija bioaktivnih spojeva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:615606

Blekić, Monika. "Mikrovalna ekstrakcija bioaktivnih spojeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:615606

Blekić, Monika. "Mikrovalna ekstrakcija bioaktivnih spojeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:615606

Blekić, M. (2010). 'Mikrovalna ekstrakcija bioaktivnih spojeva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:615606

Blekić M. Mikrovalna ekstrakcija bioaktivnih spojeva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:615606

M. Blekić, "Mikrovalna 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:159:615606

Metadata
TitleMikrovalna ekstrakcija bioaktivnih spojeva
Title (english)Microwave extraction of bioactive compounds
AuthorMonika Blekić
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
U radu su prikazani primjeri mikrovalne ekstrakcije i degradacije bioaktivnih spojeva. Mogu se vidjeti pozitivne i negativne strane mikrovalnog zagrijavanja te njezin utjecaj kod zagrijavanja mlijeka, na razvoj oksidacije u suncokretovom ulju podvrgnutom mikrovalnom grijanju, na degradaciju mikotoksina uporabom mikrovalno-inducirane argon plazme, te uporaba mikrovalova kod ekstrakcije eteričnih ulja. Dane su i prednosti mikrovalne ekstrakcije esencijalnih ulja iz aromatskog bilja bez uporabe otapala u usporedbi sa standardnom ekstrakcijom te određivanje antioksidativnih komponenata u ulju rižinih mekinja ekstrahiranih metodom mikrovalova. Opisana je usporedba mikrovalova i ultrazvuka, te pozitivne i negativne strane kombinacije mikrovalova i ultrazvuka.
Abstract (english)
The paper presents examples of microwave extraction and degradation of bioactive compounds. Some positive and negative aspects of microwave heating can be observed, and also its influence on heated milk, as well a development of oxidation in sunflower oil subjected to microwave heating. Degradation of mycotoxins using microwave-induced argon plasma and the use of microwaves for the extraction of essential oils is shown. One can see, the advantages of solvent-free microwave extraction of essential oil from aromatic herbs, in comparison with the standard extraction, and determination of antioxidant components in rice bran oil extracted by microwave-assisted method. Comparison of microwave and ultrasound extraction, as well as positive and negative aspects of the combination of microwaves and ultrasound is described.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:615606
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 11:40:47