prikaz prve stranice dokumenta Primjena proteina u proizvodnji hrane aditivnim tehnikama
Access restricted to students and staff of home institution
undergraduate thesis
Primjena proteina u proizvodnji hrane aditivnim tehnikama
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:927655
Županić, Kristijan
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Županić, K. (2022). Primjena proteina u proizvodnji hrane aditivnim tehnikama (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:927655

Županić, Kristijan. "Primjena proteina u proizvodnji hrane aditivnim tehnikama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:927655

Županić, Kristijan. "Primjena proteina u proizvodnji hrane aditivnim tehnikama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:927655

Županić, K. (2022). 'Primjena proteina u proizvodnji hrane aditivnim tehnikama', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:927655

Županić K. Primjena proteina u proizvodnji hrane aditivnim tehnikama [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:927655

K. Županić, "Primjena proteina u proizvodnji hrane aditivnim tehnikama", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:927655

Metadata
TitlePrimjena proteina u proizvodnji hrane aditivnim tehnikama
Title (english)Application of Proteins in Food Production Using Additive Techniques
AuthorKristijan Županić
MentorJasmina Lukinac Čačić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Modelling, Optimisation and Automatisation)
Osijek
Defense date and country2022-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proces trodimenzionalnog ispisa (3DP) je tehnologija koja nudi mogućnost stvaranja novih prehrambenih proizvoda. Zbog potencijalnih prednosti koje bi 3DP mogao donijeti prehrambenoj industriji u budućnosti, ova tehnologija nedavno je privukla pozornost mnogih istraživača. Istraživači ulažu velike napore da 3DP tehnologija nađe veću primjenu u prehrambenoj industriji. Budući da se 3DP tehnologija primjenjuje na različite vrste prehrambenih materijala. U ovom radu naglasak će biti na primjeni aditivne tehnike 3DP vlaknastih materijala na bazi proteina. Nadalje, istražit će se najprikladnije metode 3DP-a (selektivno lasersko sinteriranje, nanošenje veziva, inkjet tisak i tisak na principu ekstruzije) te izbor najboljeg 3D pisača za ovu vrstu prehrambenih proizvoda.
Abstract (english)
The process of three-dimensional printing (3DP) is a technology that offers the possibility of creating new food products. Due to the potential benefits, that 3DP could bring to the food industry in the future; this technology has recently attracted the attention of many researchers. Researchers are making great efforts for 3DP technology to find greater application in the food industry. Because 3DP technology is applied to different types of food materials. In this paper, the emphasis will be on the application of the additive technique of 3DP of protein-based fibrous materials. Furthermore, the most suitable methods of 3DP (selective laser sintering, application of a binder, inkjet printing and printing on the principle of extrusion) will be investigated, as well as the selection of the best 3D printer for this type of food product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:927655
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 on2022-11-02 15:40:54