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undergraduate thesis
Adsorpcija linalola na celulozu i pektin
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:250885
Sokolović, Silvija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Sokolović, S. (2022). Adsorpcija linalola na celulozu i pektin (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:250885

Sokolović, Silvija. "Adsorpcija linalola na celulozu i pektin." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:250885

Sokolović, Silvija. "Adsorpcija linalola na celulozu i pektin." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:250885

Sokolović, S. (2022). 'Adsorpcija linalola na celulozu i pektin', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:250885

Sokolović S. Adsorpcija linalola na celulozu i pektin [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:250885

S. Sokolović, "Adsorpcija linalola na celulozu i pektin", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:250885

Metadata
TitleAdsorpcija linalola na celulozu i pektin
Title (english)Adsorption of Linalool on Cellulose and Pectin
AuthorSilvija Sokolović
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2022-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu pripremili smo enkapsulate polisaharida (celuluoze i pektina) u udjelu od 1% s otopinom linalola. Suhi kompleksi analizirani su GC-MS metodom s ciljem utvrđivanja količine adsorbiranog linalola na polisaharide, DMK metodom s ciljem utvrđivanja promjene temperature taljenja kompleksa u odnosu na polisaharide i FTIR metodom s ciljem utvrđivanja strukturnih promjena u odnosu na polisaharide. Rezultati ovog istraživanja pokazali su da celuloza ima viši afinitet prema linalolu u odnosu na pektin. Adsorpcija linalola povećava termičku stabilnost pektina dok smanjuje termičku stabilnost celuloze.
Abstract (english)
In this study, 1% of polysaccharides (cellulose and pectin) was encapsulated together with linalool solution. Dry complexes were analyzed with the GC-MS method in order to determine the amount of adsorbed linalool, with DSC method in order to determine the difference between the melting temperature of the complex and polysaccharide, and with FTIR method in order to determine the structural changes. The results of this research showed that cellulose has a higher affinity for linalool in comparison to pectin. Adsorption of linalool improves thermal stability of pectin and decreases thermal stability of cellulose.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:250885
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 on2022-10-03 12:41:37