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undergraduate thesis
Primjena novih tehnika u izolaciji bioaktivnih spojeva stevije
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:215007
Maras, Marta
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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

Cite this document

Maras, M. (2017). Primjena novih tehnika u izolaciji bioaktivnih spojeva stevije (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:215007

Maras, Marta. "Primjena novih tehnika u izolaciji bioaktivnih spojeva stevije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:215007

Maras, Marta. "Primjena novih tehnika u izolaciji bioaktivnih spojeva stevije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:215007

Maras, M. (2017). 'Primjena novih tehnika u izolaciji bioaktivnih spojeva stevije', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:215007

Maras M. Primjena novih tehnika u izolaciji bioaktivnih spojeva stevije [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 January 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:215007

M. Maras, "Primjena novih tehnika u izolaciji bioaktivnih spojeva stevije", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:215007

Metadata
TitlePrimjena novih tehnika u izolaciji bioaktivnih spojeva stevije
Title (english)Novel technologies for recovery of bioactive compounds from stevia
AuthorMarta Maras
MentorDanijela Bursać Kovačević (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2017-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog rada je sistematski pregled baza podataka i obrada pronađenih publikacija i izvora vezanih uz primjenu novih tehnika u izolaciji bioaktivnih spojeva iz biljke Stevia Rebaudiana (Bertoni). Pretraživane su sve baze Nacionalne i Sveučilišne knjižnice u Zagrebu, u području biotehničkih znanosti, a uz te baze pretražene su Narodne novine i Euro Lex gdje su sakupljeni podaci vezani uz zakonsku regulativu i pravne aktove navedene biljke. Biljka Stevia Rebaudiana se smatra prirodnim zaslađivačem te predstavlja izvrsnu alternativu konzumnom šećeru. Osim toga, ova biljka sadrži bioaktivne spojeve koji imaju pozitivan učinak na velik broj fizioloških funkcija u ljudskom tijelu. Zbog mogućnosti široke primjene, ali i brojnih pozitivnih učinaka razvijaju se nove tehnike za ekstrakciju visokovrijednih spojeva koje za razliku od konvencionalnih omogućuju veće prinose u kraćem vremenu, korištenje manje količine organskih otapala, smanjenje potrošnje energije i dobivanje ekstrakata veće kvalitete.
Abstract (english)
The aim of this study is to systematically review the databases and interpret discovered publications along with the sources regarding the application of new techniques in the isoation of the bioactive compounds of the Stevia rebaudiana (Bertoni) plant. Entire databases of both National and University libraries in city of Zagreb were researched in the field of biotechnical sciences. Moreover, the data pertaining to the legal regulations and acts of the plant mentioned was gathered from the National newspaper and Euro Lex. The Stevia rebaudiana plant is considered to be a natural sweetner and represents an excellent alternative to sugar. In addition, this plant contains bioactive compounds that have a positve effect on a great number of physiological functions in the human body. Thanks to its wide range of application potentials as well as the numerous positive effects,new techniques for he extraction of highly-valued compounds are being developed. In contrast to conventional ones, novel extraction techniques allow higher yields in a shorter time, less usage of a organic solvents, reduce energy consumption and obtain higher quality extracts.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:215007
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-07-18 10:20:39