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undergraduate thesis
Modificirani škrobovi i njihova primjena
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:459922
Bošnjak, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Bošnjak, M. (2018). Modificirani škrobovi i njihova primjena (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:459922

Bošnjak, Martina. "Modificirani škrobovi i njihova primjena." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:459922

Bošnjak, Martina. "Modificirani škrobovi i njihova primjena." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:459922

Bošnjak, M. (2018). 'Modificirani škrobovi i njihova primjena', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:459922

Bošnjak M. Modificirani škrobovi i njihova primjena [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:459922

M. Bošnjak, "Modificirani škrobovi i njihova primjena", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:459922

Metadata
TitleModificirani škrobovi i njihova primjena
Title (english)Modified starches and their application
AuthorMartina Bošnjak
MentorAntun Jozinović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2018-09-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Škrob predstavlja jednu od glavnih nutritivnih makromolekula koja opskrbljuje ljudsku prehranu sa 70 - 80 % kalorija, a nalazi se kao skladišni polisaharid u raznim dijelovima biljaka. Osnovna gradivna jedinica škroba je α-D-glukoza koja je u škrobnoj granuli uklopljena u obliku amiloze i amilopektina. Nativni škrob je izrazito osjetljiv na određene procesne uvjete što ima negativan utjecaj pri proizvodnji, no zbog toga predstavlja izvrsnu sirovinu za modificiranje. Sam pojam „modifikacija“ asocira na promjenu, odnosno poboljšavanje određenih svojstava škroba koja dovode do neželjenih promjena. Modificirati se može na više načina, ovisno o tome kakav se škrob i za koju primjenu želi dobiti. Kao takav, zbog svojih jedinstvenih funkcionalnih i strukturnih svojstava ima velik značaj kako u prehrambenoj, tako i u mnogim drugim industrijama kao što su metalna, tekstilna, kozmetička, industrija papira itd.
Abstract (english)
Starch is one of the main nutritional macromolecules, providing 70 - 80% of calories if we are looking at our daily intake. It is stored as a reserved polysaccharide in various parts of the plant. The basic building block of starch is α-D-glucose, incorporated into the granule as amylose and amylopectin. Native starch is highly sensitive to certain process conditions, which has got negative effect on production, but that creates many opportunities for modification. The term "modification" refers to the change or improvement of certain starch properties that result in unwanted changes. The modification can be conducted in several ways, depending on starch type and its desirable purpose. As such, due to its unique functional and structural properties, it has great impact both in the food industry and many other industries such as metal, textile, cosmetics, paper industry etc.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:459922
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 on2018-10-22 08:35:24