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master's thesis
Učinci primjene jestivog premaza na bazi proteina sirutke obogaćenog ekstraktom lista masline (Olea europea L.) na kvalitetu polutvrdog sira tijekom 60 dana zrenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:545650
Vukelić, Maja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

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

Cite this document

Vukelić, M. (2023). Učinci primjene jestivog premaza na bazi proteina sirutke obogaćenog ekstraktom lista masline (Olea europea L.) na kvalitetu polutvrdog sira tijekom 60 dana zrenja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:545650

Vukelić, Maja. "Učinci primjene jestivog premaza na bazi proteina sirutke obogaćenog ekstraktom lista masline (Olea europea L.) na kvalitetu polutvrdog sira tijekom 60 dana zrenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:545650

Vukelić, Maja. "Učinci primjene jestivog premaza na bazi proteina sirutke obogaćenog ekstraktom lista masline (Olea europea L.) na kvalitetu polutvrdog sira tijekom 60 dana zrenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:545650

Vukelić, M. (2023). 'Učinci primjene jestivog premaza na bazi proteina sirutke obogaćenog ekstraktom lista masline (Olea europea L.) na kvalitetu polutvrdog sira tijekom 60 dana zrenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:545650

Vukelić M. Učinci primjene jestivog premaza na bazi proteina sirutke obogaćenog ekstraktom lista masline (Olea europea L.) na kvalitetu polutvrdog sira tijekom 60 dana zrenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2025 March 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:545650

M. Vukelić, "Učinci primjene jestivog premaza na bazi proteina sirutke obogaćenog ekstraktom lista masline (Olea europea L.) na kvalitetu polutvrdog sira tijekom 60 dana zrenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:545650

Metadata
TitleUčinci primjene jestivog premaza na bazi proteina sirutke obogaćenog ekstraktom lista masline (Olea europea L.) na kvalitetu polutvrdog sira tijekom 60 dana zrenja
Title (english)Effects of the application of an edible coating based on whey protein enriched with olive leaf (Olea europea L.) extract on the quality of semi-hard cheese during 60 days of ripening
AuthorMaja Vukelić
MentorIrena Barukčić Jurina (mentor)
MentorKatarina Lisak Jakopović (pomoć pri izradi, neposredni voditelj)
Committee memberKatarina Lisak Jakopović (predsjednik povjerenstva)
Committee memberTomislava Vukušić Pavičić (član povjerenstva)
Committee memberMario Ščetar (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Milk and Milk Products)
Zagreb
Defense date and country2023-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zbog izvrsnih funkcionalnih svojstava i hranjive vrijednosti proteina sirutke, u posljednje vrijeme se sve češće istražuje njihova primjena u izradi jestivih filmova i premaza. Time se otvaraju nove mogućnosti iskorištavanja sirutke, a primjena ovakvih premaza mogla bi povećati funkcionalna svojstva sireva. Cilj ovog rada bio je razvoj jestivog premaza na bazi proteina sirutke s dodatkom ekstrakta lista masline kao izvorom visokovrijednih polifenola te praćenje parametara kvalitete polutvrdog... More sira na koji je nanesen. Ukupno su proizvedena četiri različita uzorka (kontrolni, uzorak s jestivim premazom na bazi proteina sirutke, 2 uzorka s jestivim premazom uz dodatak ekstrakta lista masline koncentracije polifenola 26,3 mg L⁻¹, odnosno 159,35 mg L⁻¹). Svi uzorci su dozrijevali 60 dana tijekom kojih su praćena fizikalna i kemijska svojstva, koncentracija ukupnih fenola i flavonoida, antioksidacijski kapacitet, parametri proteolize te mikrobiološka kvaliteta. Uzorci koji su sadržavali ekstrakt lista masline imali su veću koncentraciju ukupnih fenola i ukupnih flavonoida te veći antioksidacijski kapacitet. Less
Abstract (english)
Due to their excellent functional and nutritional properties, whey proteins are extensively being investigated as a basis for production of edible coatings. Such approach provides new possibilities for whey utilisation, while application of such coatings could increaset the functional properties of cheeses. The aim of this study was to develop a whey-protein based edible coating enriched with olive leaf extract as a source of high-value polyphenols and monitoring quality parameters of the... More semi-hard cheese on which it was applied. Four different samples were produced (control, sample with edible coating based on whey protein, 2 samples with edible coating enriched with olive leaf extract, polyphenol concentration 26.3 mg L⁻¹ and 159.35 mg L⁻¹). All samples ripened for 60 days. during which physicochemical properties, total phenols and flavonoids, antioxidant capacity, proteolysis and microbiological quality were monitored. Samples that contained olive leaf extract had higher concentration of total phenols and flavonoids and higher antioxidant capacity. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:545650
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 on2024-12-10 11:13:59
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