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master's thesis
Održiva obrada nusproizvoda iz proizvodnje kave ultrazvukom visoke snage
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:317039
Grudenić, Anamarija
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

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Grudenić, A. (2021). Održiva obrada nusproizvoda iz proizvodnje kave ultrazvukom visoke snage (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:317039

Grudenić, Anamarija. "Održiva obrada nusproizvoda iz proizvodnje kave ultrazvukom visoke snage." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:317039

Grudenić, Anamarija. "Održiva obrada nusproizvoda iz proizvodnje kave ultrazvukom visoke snage." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:317039

Grudenić, A. (2021). 'Održiva obrada nusproizvoda iz proizvodnje kave ultrazvukom visoke snage', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:317039

Grudenić A. Održiva obrada nusproizvoda iz proizvodnje kave ultrazvukom visoke snage [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:159:317039

A. Grudenić, "Održiva obrada nusproizvoda iz proizvodnje kave ultrazvukom visoke snage", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:317039

Metadata
TitleOdrživa obrada nusproizvoda iz proizvodnje kave ultrazvukom visoke snage
Title (english)Sustainable processing of coffee products by high power ultrasound
AuthorAnamarija Grudenić
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 country2021-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Primjenom ultrazvuka visoke snage (UAE) ekstrahirani su proteini i polifenoli iz srebrne pokožice kave u vodenom otapalu. Optimizacijom uvjeta ekstrakcije ispitan je utjecaj amplitude (50, 75, 100 %) i vremena tretiranja (3, 6, 9 min) na udio ekstrahiranih proteina i polifenola. Statistička analiza je provedena pomoću programa STATGRAPHICS te je statistički značajan utjecaj (p < 0,05) pokazala visina amplitude na udio ukupnih proteina, dok na udio ukupnih polifenola niti jedan od faktora nema statistički značajan utjecaj. Optimalni parametri za ekstrakciju proteina i polifenola dobivaju se pri amplitudi od 100 % i vremenu tretiranja od 9 minuta. Masena koncentracija proteina se u uzorcima kretala od 0,5126 do 1,1012 mg Lˉ¹. Raspon ukupnih polifenola se kretao između 375,5722 i 525,6778 mg EGK (ekvivalent galne kiseline) 100 gˉ¹. Analizom izoliranih proteina određena je njihova prosječna masa i sastav.
Abstract (english)
Proteins and polyphenols from silver coffee skins in aqueous solvent are extracted (UAE) using high power ultrasound. By optimizing the extraction conditions, the influence of amplitude (50, 75, 100%) and treatment time (3, 6, 9 min) was examined. Statistical analysis was performed using the STATGRAPHICS program and a statistically significant effect (p < 0.05) showed the amplitude of height on the share of total proteins, while none of the factors has a statistically significant effect on the proportion of total polyphenols. Optimal parameters for protein and polyphenol extraction are obtained at an amplitude of 100% and a treatment time of 9 minutes. The mass concentration of protein in the samples ranged from 0.5126 to 1.1012 mg Lˉ¹. The range of total polyphenols ranged between 375.5722 and 525.6778 mg GAE 100 gˉ¹. Analysis of isolated proteins determined their mass and composition.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:317039
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-10-26 13:28:51