prikaz prve stranice dokumenta Netoplinske ekstrakcije RuBisCOa u svrhu proizvodnje bez otpada
  Download
PDF 1015.78 KB
undergraduate thesis
Netoplinske ekstrakcije RuBisCOa u svrhu proizvodnje bez otpada
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:200804
Zorić, Marija
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

Zorić, M. (2022). Netoplinske ekstrakcije RuBisCOa u svrhu proizvodnje bez otpada (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:200804

Zorić, Marija. "Netoplinske ekstrakcije RuBisCOa u svrhu proizvodnje bez otpada." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:200804

Zorić, Marija. "Netoplinske ekstrakcije RuBisCOa u svrhu proizvodnje bez otpada." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:200804

Zorić, M. (2022). 'Netoplinske ekstrakcije RuBisCOa u svrhu proizvodnje bez otpada', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:200804

Zorić M. Netoplinske ekstrakcije RuBisCOa u svrhu proizvodnje bez otpada [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 November 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:200804

M. Zorić, "Netoplinske ekstrakcije RuBisCOa u svrhu proizvodnje bez otpada", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:200804

Metadata
TitleNetoplinske ekstrakcije RuBisCOa u svrhu proizvodnje bez otpada
Title (english)Non thermal extractions of RuBisCO with purpose of waste free production
AuthorMarija Zorić
MentorAnet Režek Jambrak (mentor)
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 country2022-06-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Nikada prije nisu bili postavljeni toliki zahtjevi prema prehrambenoj industriji kao danas. Osim što joj je zadatak proizvesti sigurnu, nutritivno bogatu hranu, fokus se sve više okreće prema održivoj proiz-vodnji. Ovaj rad povezuje ekstrakciju RuBisCO proteina iz listova šećerne repe, nusproizvoda iz pre-rađivačke industrije biljnog podrijetla, i netoplinskih tehnologija koje se u tu svrhu primjenjuju (ultra-zvučna ekstrakcija, ekstrakcija visoko naponskim električnim pražnjenjem i ekstrakcija potpomognuta pulsirajućim električnim poljem). Zeleno lišće dugo se smatralo mogućim izvorom proteina za održivu proizvodnju hrane. Primjenom netoplinskih tehnika u ekstrakcijama, a ispunjavaju se ključni izazovi moderne prerade hrane – osiguranje isplative, održive i ekološki prihvatljive proizvodnje, te se i koncept Zero waste hrane čini ostvarivim.
Abstract (english)
Never before have so many demands been placed on the food industry as today. In addition to its task of producing safe, nutrient-rich food, the focus is more increased on sustainable production. This paper links the extraction of RuBisCO protein from sugar beet leaves, by-products from the processing indus-try of plant origin, and non-thermal technologies used for this purpose (ultrasonic extraction, high volt-age electric discharge extraction and pulsed electric field assisted extraction). Green leaves have long been considered a possible source of protein for sustainable food production. By applying non-thermal techniques in extractions the key challenges of modern food processing are met - ensuring cost-effec-tive, sustainable and environmentally friendly production, and the concept of Zero waste food seems feasible.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:200804
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-10-06 08:36:52