prikaz prve stranice dokumenta Ekstrakcija bioaktivnih tvari iz proizvodnih ostataka prehrambene industrije
Access restricted to students and staff of home institution
undergraduate thesis
Ekstrakcija bioaktivnih tvari iz proizvodnih ostataka prehrambene industrije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:865688
Jakić, Iva
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Unit Operations

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Jakić, I. (2021). Ekstrakcija bioaktivnih tvari iz proizvodnih ostataka prehrambene industrije (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:865688

Jakić, Iva. "Ekstrakcija bioaktivnih tvari iz proizvodnih ostataka prehrambene industrije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:865688

Jakić, Iva. "Ekstrakcija bioaktivnih tvari iz proizvodnih ostataka prehrambene industrije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:865688

Jakić, I. (2021). 'Ekstrakcija bioaktivnih tvari iz proizvodnih ostataka prehrambene industrije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:865688

Jakić I. Ekstrakcija bioaktivnih tvari iz proizvodnih ostataka prehrambene industrije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 May 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:865688

I. Jakić, "Ekstrakcija bioaktivnih tvari iz proizvodnih ostataka prehrambene industrije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:865688

Metadata
TitleEkstrakcija bioaktivnih tvari iz proizvodnih ostataka prehrambene industrije
Title (english)Extraction of Bioactive Compounds from Food Industry Residues
AuthorIva Jakić
MentorAna Bucić-Kojić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Unit Operations)
Osijek
Defense date and country2021-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Razvoj prehrambene industrije predstavlja važan segment gospodarstva. Tijekom prerade sirovina u nekom proizvodnom procesu zaostaju značajne količine proizvodnih ostataka koji se uglavnom smatraju otpadom iako se mogu koristiti u proizvodnji visokovrijednih produkata (npr. biološki aktivnih ekstrakta, enzima, vlakana, stočne hrane i sl.). Razvoj moderne prehrambene industrije podrazumijeva i razvoj strategije za zbrinjavanje/iskorištavanje proizvodnih ostataka gdje se prednost daje ekološki prihvatljivim postupcima. U ovom radu dan je pregled najčešće korištenih metoda ekstrakcije bioaktivnih tvari iz proizvodnih ostataka prehrambene industrije. U radu su opisani proizvodni ostaci iz prehrambene industrije, bioaktivni spojevi koji se najčešće ekstrahiraju iz proizvodnih ostataka te faktori o kojima ovisi njihova učinkovitost ekstrakcije.
Abstract (english)
The development of the food industry is an important segment of the economy. When raw materials are processed in a production process, significant amounts of production residues remain, which are mainly considered as waste, although they can be used for the production of high-value products (e.g. biologically active extracts, enzymes, fibres, animal feed, etc.). The development of the modern food industry also implies the development of a strategy for the disposal/exploitation of production residues, giving priority to environmentally friendly processes. This paper reviews the most commonly used methods for the extraction of bioactive substances from production residues of the food industry. The paper describes food industry residues, bioactive compounds most commonly extracted from production residues, and the factors on which their extraction efficiency depends.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:865688
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
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 on2021-09-29 13:28:07