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undergraduate thesis
Funkcionalna svojstva proteina sirutke
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:454539
Tadić, Goran
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Tadić, G. (2019). Funkcionalna svojstva proteina sirutke (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:454539

Tadić, Goran. "Funkcionalna svojstva proteina sirutke." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:454539

Tadić, Goran. "Funkcionalna svojstva proteina sirutke." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:454539

Tadić, G. (2019). 'Funkcionalna svojstva proteina sirutke', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 August 2024, https://urn.nsk.hr/urn:nbn:hr:109:454539

Tadić G. Funkcionalna svojstva proteina sirutke [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 August 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:454539

G. Tadić, "Funkcionalna svojstva proteina sirutke", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:454539

Metadata
TitleFunkcionalna svojstva proteina sirutke
Title (english)Functional Properties of Whey Protein
AuthorGoran Tadić
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2019-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proteini sirutke čine približno 20 % ukupnih proteina mlijeka. Njihova nutritivna vrijednost, uz raznolika fizikalno-kemijska i funkcionalna svojstva, čine proteine sirutke široko primjenjivim u proizvodnji hrane. Proteini sirutke najčešće se koriste zbog poželjnih funkcionalnih svojstava. Mogu se koristiti kao sredstva za želiranje, emulgiranje, vezivanje vode, te stvaranje pjene. U današnje vrijeme je moguće proizvesti različite dodatke hrani na bazi proteina sirutke. Najvažniji proizvodi na bazi sirutkinih proteina su koncentrati i izolati.
Abstract (english)
Whey proteins make up approximately 20% of total milk proteins. Their nutritional value, along with their varied physicochemical and functional properties, make whey protein widely applicable in food production. Whey proteins are most commonly used because of their desirable functional properties. They can be used as gelling, emulsifying, water-binding and foaming agents. Nowadays, it is possible to produce various food supplements based on whey protein. The most important whey protein based products are concentrate and isolate.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:454539
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 on2019-09-30 11:59:44