prikaz prve stranice dokumenta Utjecaj kriomljevenja na udio prehrambenih vlakana, masnih kiselina i ciklolinopeptida pogače lana
  Download
PDF 1.4 MB
master's thesis
Utjecaj kriomljevenja na udio prehrambenih vlakana, masnih kiselina i ciklolinopeptida pogače lana
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:761698
Herceg, Martina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

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

Cite this document

Herceg, M. (2019). Utjecaj kriomljevenja na udio prehrambenih vlakana, masnih kiselina i ciklolinopeptida pogače lana (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:761698

Herceg, Martina. "Utjecaj kriomljevenja na udio prehrambenih vlakana, masnih kiselina i ciklolinopeptida pogače lana." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:761698

Herceg, Martina. "Utjecaj kriomljevenja na udio prehrambenih vlakana, masnih kiselina i ciklolinopeptida pogače lana." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:761698

Herceg, M. (2019). 'Utjecaj kriomljevenja na udio prehrambenih vlakana, masnih kiselina i ciklolinopeptida pogače lana', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:761698

Herceg M. Utjecaj kriomljevenja na udio prehrambenih vlakana, masnih kiselina i ciklolinopeptida pogače lana [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 December 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:761698

M. Herceg, "Utjecaj kriomljevenja na udio prehrambenih vlakana, masnih kiselina i ciklolinopeptida pogače lana", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:761698

Metadata
TitleUtjecaj kriomljevenja na udio prehrambenih vlakana, masnih kiselina i ciklolinopeptida pogače lana
Title (english)Impact of cryomilling on fibers, fatty acids and cyclolinopeptides content of flaxseed cake
AuthorMartina Herceg
MentorMarko Obranović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2019-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pogača lana je privukla veliku pozornost prehrambene industrije zbog specifičnog sadržaja masnih kiselina, proteina, vlakana te ciklolinopeptida. Iako sadrži veliki udio antinutritivnih komponenti te se zbog toga koristi isključivo kao stočna hrana, navedene nutritivne komponente predstavljaju jedan od važnijih razloga zašto se u posljednjih nekoliko desetljeća sve više spominje moguće iskorištenje iste i implementiranje u prehranu ljudi. Cilj ovog rada je bio istražiti te ispitati djeluje li kriogeno mljevenje (bez i s hlađenjem uz pomoć tekućeg dušika) na povećanje nutritivne vrijednosti lanene pogače. Rezultati mljevenja su pokazali statistički značajan učinak kriogenog mljevenja na udio ciklolinopeptida CL_A, CL_B, CL_E i CL_OKSID. Kriogeno mljevenje imalo je statistički značajan utjecaj na udio zasićenih masnih kiselina: miristinske (C14:0), stearinske (C18:0), behenske (C22:0) i lignocerinske (C24:0). Nasuprot tome, provedena metoda uz pomoć kriogenog mljevenja nije pokazala statistički značajan utjecaj na udio vlakana, proteina i mineralnih tvari.
Abstract (english)
Flaxseed meal has attracted great deal of attention of the food industry due to the specific content of fatty acids, proteins, fibers and cyclolinopeptides. Although it contains a large amount of antinutritive components and therefore is only used as feed, these nutritional components represent one of the most important reasons why it has been mentioned frequently over the past few decades for possible utilization and implementation in the diet of humans. The aim of this thesis was to determine whether or not cryogenic milling (without and with cryocooling) affects the increase in nutritional value of flaxseed cake. The milling results showed a significant effect of cryogenic grinding on cyclolinopeptides CL_A, CL_B, CL_E and CL_OXID. Cryogenic milling also affected saturated fatty acids: myristic (C14:0), stearic (C18:0), behenic (C22:0) and lignoceric (C24:0). In spite of that, the cryogenic grinding method did not show any major changes in the proportion of fibers, proteins and minerals.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:761698
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-12-06 10:29:09