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undergraduate thesis
Mogućnosti upotrebe nusproizvoda povrća za razvoj održivih prehrambenih proizvoda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:306408
Kolenko, Nika
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Section for Food Preparation Processes

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

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Kolenko, N. (2024). Mogućnosti upotrebe nusproizvoda povrća za razvoj održivih prehrambenih proizvoda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:306408

Kolenko, Nika. "Mogućnosti upotrebe nusproizvoda povrća za razvoj održivih prehrambenih proizvoda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:306408

Kolenko, Nika. "Mogućnosti upotrebe nusproizvoda povrća za razvoj održivih prehrambenih proizvoda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:306408

Kolenko, N. (2024). 'Mogućnosti upotrebe nusproizvoda povrća za razvoj održivih prehrambenih proizvoda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:306408

Kolenko N. Mogućnosti upotrebe nusproizvoda povrća za razvoj održivih prehrambenih proizvoda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:306408

N. Kolenko, "Mogućnosti upotrebe nusproizvoda povrća za razvoj održivih prehrambenih proizvoda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:306408

Metadata
TitleMogućnosti upotrebe nusproizvoda povrća za razvoj održivih prehrambenih proizvoda
Title (english)Potential for Utilizing Vegetable By-Products in the Development of Sustainable Food Products
AuthorNika Kolenko
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Section for Food Preparation Processes)
Zagreb
Defense date and country2024-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Globalna proizvodnja povrća porasla je za 71 % u razdoblju od 2000. do 2022. godine, pri čemu su u ukupnoj proizvodnji najzastupljenije vrste povrća krumpir, rajčica i luk. U Hrvatskoj je u 2023. godini najviše proizvedeno kupusa, rajčice i luka. Ovaj rast je doveo do povećanja otpada od povrća, što stvara ozbiljne ekološke i ekonomske izazove. Tradicionalne metode zbrinjavanja otpada su nedostatne, što naglašava potrebu za inovativnim rješenjima. Cilj ovog rada je analiza kemijskog sastava nusproizvoda rajčice, krumpira i luka i istraživanje njihove primjene u funkcionalnim prehrambenim proizvodima, uključujući kao prirodne antioksidanse, izvor prehrambenih vlakana, kao prirodna bojila i kao aktivne filmove za pakiranje hrane. Rezultati istraživanja ukazuju da iskorištenje nusproizvoda povrća nudi mogućnost smanjenja troškova i onečišćenja te potiče održiva prehrambena rješenja, doprinoseći kružnom gospodarstvu i očuvanju okoliša.
Abstract (english)
Global vegetable production increased by 71 % between 2000 and 2022, with potatoes, tomatoes, and onions showing the highest production. In Croatia, the most produced vegetable of 2023 was cabbage, tomatoes, and onions. This increase has led to a rise in vegetable waste, creating significant ecological and economic challenges. Traditional waste disposal methods are insufficient, highlighting the need for innovative solutions. The aim of this study is to analyze the chemical composition of by-products from tomatoes, potatoes, and onions and to explore their application in functional food products, including as natural antioxidants, sources of dietary fibers, natural colorants, and active packaging films, among others. The results suggest that utilizing vegetable by-products offers the potential to reduce costs and pollution while promoting sustainable food solutions, contributing to the circular economy and environ mental preservation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:306408
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-09-23 10:33:10