prikaz prve stranice dokumenta Application of hurdle technology and 3D printing in the development of strawberry based functional food
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doctoral thesis
Application of hurdle technology and 3D printing in the development of strawberry based functional food
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:717741
Bebek Markovinović, Anica
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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

Cite this document

Bebek Markovinović, A. (2024). Application of hurdle technology and 3D printing in the development of strawberry based functional food (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:717741

Bebek Markovinović, Anica. "Application of hurdle technology and 3D printing in the development of strawberry based functional food." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:717741

Bebek Markovinović, Anica. "Application of hurdle technology and 3D printing in the development of strawberry based functional food." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:717741

Bebek Markovinović, A. (2024). 'Application of hurdle technology and 3D printing in the development of strawberry based functional food', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:717741

Bebek Markovinović A. Application of hurdle technology and 3D printing in the development of strawberry based functional food [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 October 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:717741

A. Bebek Markovinović, "Application of hurdle technology and 3D printing in the development of strawberry based functional food", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:717741

Metadata
TitleApplication of hurdle technology and 3D printing in the development of strawberry based functional food
Title (croatian)Primjena tehnologije preprekama i 3D ispisa u razvoju funkcionalne hrane na bazi jagode
AuthorAnica Bebek Markovinović
MentorDanijela Bursać Kovačević (mentor)
Committee memberKsenija Durgo (predsjednik povjerenstva)
Committee memberTomislav Bosiljkov (član povjerenstva)
Committee memberPredrag Putnik (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2024, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		58 - Botany
Abstract
Strawberry (Fragaria x Ananassa Duch.) is valuable fruit for functional juices production, but its quality is affected by heat treatment. In this work, the effects of hurdle technology as an alternative to thermal treatment were investigated in combination of pulsed electric field and high-power ultrasound as non-thermal alternatives, with the aim of producing functional fruit juices of higher nutritional, biological and sensory quality. Juices processed in this way were used to develop functional fruit products with unique composition, geometry and extended shelf life using three-dimensional printing (3DP). Due to its physico-chemical properties, strawberry is very challenging material for 3DP, therefore the addition of strawberry tree fruit (Arbutus unedo L.) as natural thickener provided a suitable consistency for 3DP, but also added an improved nutritional and biological value. Finally, the possibility of using sustainable processing that provides consumers with nutritionally and biologically valuable, healthy and attractive functional fruit product was explored.
Abstract (croatian)
Jagoda (Fragaria x Ananassa Duch.) je visokovrijedna sirovina za proizvodnju funkcionalnih sokova, no toplinskom obradom dolazi do narušavanja njihove kvalitete. U ovom radu su ispitani učinci tehnologije preprekama kao zamjena toplinskom tretmanu, u kombinaciji s pulsirajućim električnim poljem i ultrazvukom visoke snage kao netoplinskim alternativama, a s ciljem proizvodnje funkcionalnih voćnih sokova više nutritivne, biološke i senzorske kvalitete. Sokovi obrađeni na ovaj način korišteni su za razvoj funkcionalnih voćnih proizvoda jedinstvenog sastava i geometrije te produženog roka trajanja koristeći trodimenzionalni ispis (3DP). Zbog svojih fizikalno-kemijskih svojstava, jagoda je vrlo izazovan materijal za 3DP, stoga je dodatak plodova maginje (Arbutus unedo L.) kao prirodnog zgušnjivača omogućio prikladnu konzistenciju za 3DP, ali je također unaprijedio nutritivnu te biološku vrijednost ispisanih proizvoda. Tako je ispitana mogućnost primjene održivih procesa prerade koji potrošačima pružaju nutritivno i biološki vrijedne, zdravstveno ispravne i privlačne funkcionalne voćne proizvode.
Keywords
Keywords (english)
Languageenglish
URN:NBNurn:nbn:hr:159:717741
Promotion2024
Study programmeTitle: Postgraduate PhD Study in Nutrition
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam (doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam)
Type of resourceText
Extent275 str. ; 30 cm
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-09-16 07:58:37