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undergraduate thesis
Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:839538
Marić, Ivan
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

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

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Marić, I. (2013). Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:839538

Marić, Ivan. "Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:839538

Marić, Ivan. "Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:839538

Marić, I. (2013). 'Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:839538

Marić I. Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 November 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:839538

I. Marić, "Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:839538

Metadata
TitleUtjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova
Title (english)The effects of high hydrostatic pressure and high intensity ultrasound on the properties of starches
AuthorIvan Marić
MentorDuška Ćurić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2013-02-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Škrob je najzastupljeniji ugljikohidrat u žitaricama i jedan je od najraširenijih polimera u prirodi. Nalazi se u velikom broju namirnica koje se svakodnevno konzumiraju. U prehrambenoj industriji škrob se koristi, prvenstveno zbog svoje sposobnosti zgušnjavanja ili vezivanja. Obradom hrane netoplinskim tehnologijama kao što su visoki hidrostatski tlak i ultrazvuk visokog intenziteta, mogu se dobiti poželjna svojstva škrobova ili namirnica koje sadrže škrobove uz smanjenu potrošnju energije i u kraćem vremenu. U ovom radu su prikazani utjecaji visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova.
Abstract (english)
Starch is the most abundant carbohydrate in grains and also one of the most common polymers in nature. It is a component of a large number of foods consumed on a daily basis. In the food industry, starch is primarily used, because of it’s thickening or binding ability. Besides less energy and time consumption, processing of food with non-thermal technologies such as high hydrostatic pressure and high intensity ultrasound may help obtained more desirable properties of starches or foods containing starch. This paper presents the effects of high hydrostatic pressure and high intensity ultrasound on the properties of starches.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:839538
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-03 12:58:44