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master's thesis
Potencijal nusproizvoda iz proizvodnje kave kao temelj održive proizvodnje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:070547
Božić, Angela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health
Laboratory for Sustainable Development

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

Cite this document

Božić, A. (2021). Potencijal nusproizvoda iz proizvodnje kave kao temelj održive proizvodnje (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:070547

Božić, Angela. "Potencijal nusproizvoda iz proizvodnje kave kao temelj održive proizvodnje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:070547

Božić, Angela. "Potencijal nusproizvoda iz proizvodnje kave kao temelj održive proizvodnje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:070547

Božić, A. (2021). 'Potencijal nusproizvoda iz proizvodnje kave kao temelj održive proizvodnje', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:070547

Božić A. Potencijal nusproizvoda iz proizvodnje kave kao temelj održive proizvodnje [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:070547

A. Božić, "Potencijal nusproizvoda iz proizvodnje kave kao temelj održive proizvodnje", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:070547

Metadata
TitlePotencijal nusproizvoda iz proizvodnje kave kao temelj održive proizvodnje
Title (english)Potential of coffee production by-product as the foundation for sustainable production
AuthorAngela Božić
MentorAnet Režek Jambrak (mentor)
Committee memberMojca Čakić Semenčić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health)
(Laboratory for Sustainable Development)
Zagreb
Defense date and country2021-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zbog povećanja broja stanovništva na Zemlji i povećane potrebe za proizvodnjom hrane, povećava se i prehrambeni otpad i količina nusproizvoda iz prehrambene industrije. Iz tog razloga prehrambena industrija se postepeno okreće održivom razvoju i održivoj proizvodnji, a temelj održive proizvodnje jest upravo iskorištavanje nusproizvoda i stvaranje kružne proizvodnje u kojoj će se nusproizvod moći u potpunosti iskoristiti. Svrha ovog diplomskog rada bila je ispitati svojstva nusproizvoda koji zaostaje nakon prženja kave – pokožica kave, te odrediti količinu minerala i sirovih vlakana u pokožici kave. Rezultati su pokazali da pokožica kave ne sadrži pesticide i teške metale u količinama koje bi štetno utjecale na ljudsko zdravlje, a utvrđene su i znatne količine makrominerala, minerala u tragovima i vlakana koji su od iznimne važnosti za ljudski organizam. Na temelju rezultata moglo se zaključiti da pokožica kave ne sadrži kontaminante i nutritivno je bogat proizvod koji može služiti kao odličan izvor vlakana i minerala i koji bi se mogao iskoristiti u proizvodnji novih prehrambenih proizvoda, za obogaćivanje novih ili već postojećih prehrambenih proizvoda i/ili kao dodatak prehrani.
Abstract (english)
Due to the population increase of Earth and the increasing need for food production, the amount of food by-products and food waste has been increasing as well. That is why the food industry has slowly been turning towards sustainable development and sustainable production, whose base is the utilization of by-products and creation of cycle production in which by-products can be fully utilized. The aim of this graduate thesis was to analyze properties of coffee silverskin - the coffee roasting by-product, and to determine the amounts of minerals and crude fiber in coffee silverskin. The results have shown that coffee silverskin does not contain any pesticides or heavy metals in amounts that would affect the human health. Instead, significant quantities of macrominerals, traces of minerals, and crude fiber have been detected that are of utmost importance for the human organism. Based on the results one can conclude that coffee silverskin does not contain contaminants and is a nutritionally rich product which can be used as a great source of fiber and minerals. It can also be utilized for the production of new food products, as well as for enriching new or already existing food products and/or as a food supplement.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:070547
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 on2021-10-18 10:48:02