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undergraduate thesis
Zelena biomasa kao održivi izvor proteina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:390448
Galović, Patricia
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Cell Technology, Application and Biotransformations

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

Cite this document

Galović, P. (2018). Zelena biomasa kao održivi izvor proteina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:390448

Galović, Patricia. "Zelena biomasa kao održivi izvor proteina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:390448

Galović, Patricia. "Zelena biomasa kao održivi izvor proteina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:390448

Galović, P. (2018). 'Zelena biomasa kao održivi izvor proteina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:390448

Galović P. Zelena biomasa kao održivi izvor proteina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 June 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:390448

P. Galović, "Zelena biomasa kao održivi izvor proteina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:390448

Metadata
TitleZelena biomasa kao održivi izvor proteina
Title (english)Green biomass as sustainable source of protein
AuthorPatricia Galović
MentorIvana Radojčić Redovniković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Cell Technology, Application and Biotransformations)
Zagreb
Defense date and country2018-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sve veća potražnja za bioraspoloživim kemikalijama, proizvedenim na ekološki i održiv način, zahtjeva i pronalazak načina za dobivanje istih, a biorafinerije predstavljaju jedan obećavajući put za ispunjavanje tih zahtjeva zbog mogućnosti proizvodnje više proizvoda i integrativnog koncepta proizvodnje. Jedna od vrsta biorafinerija je zelena biorafinerija s osnovnim konceptom koji koristi cijelu zelenu biomasu za generiranje raznih zanimljivih proizvoda, uključujući proteine (Ecker i sur., 2012). Važno je imati izvor biomase tijekom cijele godine pa je očuvanje biomase poput silaže neophodno uključiti u projektiranje procesa biorafinacije (Xiu i Shahbazi, 2015). Svježa masa može biti netretirana ili tretirana s komercijalnim inokulantima mikroorganizama. Cilj našeg istraživanja bio je odrediti udio i veličinu proteina te aminokiselinski sastav četiri biljne vrste: alfalfe, djeteline s travama, koprive i facelije.
Abstract (english)
The increasing demand on biobased chemicals, being produced in an ecological and sustainable way, is a well-established estimation and biorefineries represent one promising route to fulfil these requirements due to their multi-product and integrative concepts. One of the biorefinery types is green biorefineries with the basic concept which utilize the whole green biomass to generate a variety of products including proteins (Ecker et al., 2012). It is important to have biomass source through the whole year so conservation of biomass like silage is necessary to be included into designing a biorefinery process (Xiu and Shahbazi, 2015). The fresh mass can be untreated or treated with commercial inoculant. The aim of our study was to evaluate total protein content, the amino acids composition and the size of isolated proteins in four plant species Alfalfa, clover with herbs, Nettle and Phacelia.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:390448
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 conditionsOpen access
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Created on2018-07-19 08:54:01