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undergraduate thesis
Jestivi filmovi i prevlake u produljenju trajnosti proizvoda ribarstva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:061021
Bukal, Valentina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

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

Cite this document

Bukal, V. (2019). Jestivi filmovi i prevlake u produljenju trajnosti proizvoda ribarstva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:061021

Bukal, Valentina. "Jestivi filmovi i prevlake u produljenju trajnosti proizvoda ribarstva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:061021

Bukal, Valentina. "Jestivi filmovi i prevlake u produljenju trajnosti proizvoda ribarstva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:061021

Bukal, V. (2019). 'Jestivi filmovi i prevlake u produljenju trajnosti proizvoda ribarstva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:061021

Bukal V. Jestivi filmovi i prevlake u produljenju trajnosti proizvoda ribarstva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 June 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:061021

V. Bukal, "Jestivi filmovi i prevlake u produljenju trajnosti proizvoda ribarstva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:061021

Metadata
TitleJestivi filmovi i prevlake u produljenju trajnosti proizvoda ribarstva
Title (english)Edible films and coatings in seafood preservation
AuthorValentina Bukal
MentorTibor Janči (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2019-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Jestivi filmovi i prevlake imaju potencijal za primjenu pri pakiranju proizvoda ribarstva. S obzirom na njihove karakteristike, jestivi filmovi i prevlake djeluju kao barijera za migraciju tvari poput vode, kisika i CO2 te mikroorganizama između proizvoda i okoline. Uz navedeno, u sastav jestivih filmova i prevlaka moguće je dodati i različite funkcionalne sastojke čime se postiže produljena trajnost, poboljšanje tehnoloških i organoleptičkih svojstava gotovog proizvoda. S ekološkog aspekta, primjena jestivih filmova i prevlaka prihvatljiva je i poželjna budući da se njihovom primjenom smanjuje upotreba sintetičkih ambalažnih materijala koji su jedan od vodećih uzroka onečišćenja okoliša. S obzirom da se sirovine za izradu jestivih filmova i prevlaka mogu dobiti preradom biootpada iz različitih industrija, njihova primjena uklapa se u koncept održivog razvoja koji teži odgovornom i racionalnom iskorištavanju prirodnih resursa.
Abstract (english)
Edible films and coatings have the potential of being used in seafood packaging industry. Given their characteristics, edible films and coatings act as a barrier between the product and different substances from the environment such as water, oxygen, CO2 or different microorganisms. In addition, it is possible to add various functional ingredients to edible films and coatings in order to prolong durability or improve technological and organoleptic properties of the final product. From an environmental point of view, the use of edible films and coatings is not only acceptable but also desirable because their use reduces the use of synthetic packaging materials which are one of the leading causes of environmental pollution. Considering the fact that the raw materials used for the production of the edible films and coatings can be obtained by processing bio-waste from different industries, their applications fits into the concept of sustainable development wbicb seeks to use natural resources responsibly and rationally.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:061021
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 on2019-09-23 07:09:10