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master's thesis
Biodostupnost mineralnih tvari u nusproizvodima žitarica i uljarica tretiranih kriomljevenjem i ultrazvukom visokog intenziteta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:823166
Poljanec, Klara
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

Cite this document

Poljanec, K. (2019). Biodostupnost mineralnih tvari u nusproizvodima žitarica i uljarica tretiranih kriomljevenjem i ultrazvukom visokog intenziteta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:823166

Poljanec, Klara. "Biodostupnost mineralnih tvari u nusproizvodima žitarica i uljarica tretiranih kriomljevenjem i ultrazvukom visokog intenziteta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:823166

Poljanec, Klara. "Biodostupnost mineralnih tvari u nusproizvodima žitarica i uljarica tretiranih kriomljevenjem i ultrazvukom visokog intenziteta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:823166

Poljanec, K. (2019). 'Biodostupnost mineralnih tvari u nusproizvodima žitarica i uljarica tretiranih kriomljevenjem i ultrazvukom visokog intenziteta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:823166

Poljanec K. Biodostupnost mineralnih tvari u nusproizvodima žitarica i uljarica tretiranih kriomljevenjem i ultrazvukom visokog intenziteta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:823166

K. Poljanec, "Biodostupnost mineralnih tvari u nusproizvodima žitarica i uljarica tretiranih kriomljevenjem i ultrazvukom visokog intenziteta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:823166

Metadata
TitleBiodostupnost mineralnih tvari u nusproizvodima žitarica i uljarica tretiranih kriomljevenjem i ultrazvukom visokog intenziteta
Title (english)Bioaccessibility of minerals in cereal and oilseed crop by-products treated by cryogenic grinding and high intensity ultrasound
AuthorKlara Poljanec
MentorMarina Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2019-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitan je utjecaj kriomljevenja i ultrazvuka visokog intenziteta na biodostupnost bakra, cinka i magnezija te udio fitata u uzorcima posija prosa, ljuski heljde, pogače uljane repice i bučine pogače. Biodostupnost mineralnih tvari određena je in vitro intestinalnom metodom za određivanje dijalizabilnosti. Kriomljevenje i ultrazvuk visokog intenziteta imali su različit utjecaj na biodostupnost mineralnih tvari i udio fitata ovisno o određivanoj mineralnoj tvari i vrsti tretiranog uzorka. Najveće povećanje biodostupnosti bakra utvrđeno je kod kriomljevenog uzorka posija prosa, najveće povećanje biodostupnosti magnezija kod uzorka ljuski heljde tretiranih ultrazvukom visokog intenziteta, dok do povećanja biodostupnosti cinka nije došlo u niti jednom slučaju. Najveće smanjenje udjela fitata utvrđeno je kod uzorka ljuski heljde tretiranih ultrazvukom visokog intenziteta.
Abstract (english)
This research aimed to investigate the effect of cryogenic grinding and high intensity ultrasound on bioaccessibility of copper, zinc, and magnesium as well as phytate content from millet bran, buckwheat hulls, rapeseed cake, and pumpkin seed cake. Mineral bioaccessibility was determined by in vitro intestinal method for dializability. Cryogenic grinding and high intensity ultrasound had a different effect on mineral bioaccessibility and phytate content depending on the tested mineral and the type of treated sample. The largest increase in copper bioaccessibility was found in millet bran sample treated with cryogenic grinding, the largest increase in magnesium bioaccessibility was found in buckwheat hulls sample treated with high intensity ultrasound, while no increase in zinc bioaccessibility occurred in either case. The largest decrease in the phytate content was found in buckwheat hulls sample treated with high intensity ultrasound.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:823166
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-02-03 11:09:08