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undergraduate thesis
Modifikacija škroba nekonvencionalnim tehnikama
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:158948
Barić, Ivona
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

Barić, I. (2021). Modifikacija škroba nekonvencionalnim tehnikama (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:158948

Barić, Ivona. "Modifikacija škroba nekonvencionalnim tehnikama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:158948

Barić, Ivona. "Modifikacija škroba nekonvencionalnim tehnikama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:158948

Barić, I. (2021). 'Modifikacija škroba nekonvencionalnim tehnikama', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 July 2024, https://urn.nsk.hr/urn:nbn:hr:109:158948

Barić I. Modifikacija škroba nekonvencionalnim tehnikama [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 July 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:158948

I. Barić, "Modifikacija škroba nekonvencionalnim tehnikama", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:158948

Metadata
TitleModifikacija škroba nekonvencionalnim tehnikama
Title (english)Starch Modification by Nonconventional Techniques
AuthorIvona Barić
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 country2021-09-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Škrob je biljni polisaharid izgrađen od jedinica glukoze povezanih u dva polimerna lanca: amilozu i amilopektin. Primjena škroba u nativnom obliku sve je manja te se škrob podvrgava različitim postupcima modifikacija (kemijskim, fizikalnim, enzimskim i njihovim kombinacijama) kako bi se poboljšala sama svojstva škroba. U novije vrijeme sve se veći broj istraživanja bazira na nekonvencionalnim postupcima obrade različitih sirovina i istražuje se njihova primjena u prehrambenoj industriji. Ovaj rad prikazati će napredak istraživanja u modifikaciji škroba nekonvencionalnim tehnikama i njihovu primjenu u prehrambenoj industriji.
Abstract (english)
Starch is a plant polysaccharide made up of glucose units linked in two polymer chains: amylose and amylopectin. The use of starch in native form is decreasing and starch is subjected to various modification procedures (chemical, physical, enzymatic and their combination) to improve the properties of starch. Recently, an increasing number of researches are based on nonconventional techniques of processing various raw materials and their application in the food industry. The purpose of this paper is to explain the progress of research in starch modification by nonconventional techniques and their application in the food industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:158948
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 on2021-09-16 13:43:53