prikaz prve stranice dokumenta Priprava acetiliranih škrobova izoliranih iz različitih sorti raži
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undergraduate thesis
Priprava acetiliranih škrobova izoliranih iz različitih sorti raži
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. urn:nbn:hr:109:999184
Ljubas, Igor
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Ljubas, I. (2008). Priprava acetiliranih škrobova izoliranih iz različitih sorti raži (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:999184

Ljubas, Igor. "Priprava acetiliranih škrobova izoliranih iz različitih sorti raži." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:999184

Ljubas, Igor. "Priprava acetiliranih škrobova izoliranih iz različitih sorti raži." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:999184

Ljubas, I. (2008). 'Priprava acetiliranih škrobova izoliranih iz različitih sorti raži', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:999184

Ljubas I. Priprava acetiliranih škrobova izoliranih iz različitih sorti raži [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2008 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:999184

I. Ljubas, "Priprava acetiliranih škrobova izoliranih iz različitih sorti raži", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:109:999184

Metadata
TitlePriprava acetiliranih škrobova izoliranih iz različitih sorti raži
Title (english)Preparation of acetylated starches from different rye varieties
AuthorIgor Ljubas
MentorJurislav Babić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2008-10-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Škrob se koristi kao dodatak u proizvodnji različitih prehrambenih proizvoda u svrhu ugušćivanja, zadržavanja vode, za postizanje određene teksture i dr. Utjecaj dodatka škroba ovisi o strukturi škroba, omjeru amiloze i amilopektina te njihovoj interakciji sa drugim komponentama tijekom želatinizacije i retrogradacije. Ciljevi ovoga ovoga rada bio je prirediti modifikate škroba raži acetiliranjem te istražiti svojstva želatinizacije, retrogradacije i viskoznosti izoliranih i modificiranih škrobova. Rezultati istraživanja su pokazali da acetiliranje ima znakovit utjecaj na ispitivana svojstva škroba raži. Za primjenu ispitivanih škrobova u prehrambenoj industriji posebno je značajno sniženje temperature želatinizacije modificiranih škrobova te manja tendencija retrogradacije.
Abstract (english)
Starch is used as an additive in many food products to achieve specific funcional properties, for example, thickening, water holding capacity, to provide proper texture, etc. Effect of addition of starch depends on structure and ratio of amylose and amylopectin and their interactions with other components during gelatinisation and retrogradation. The objective of this study was to prepare acetylated rye starches and to examine the properties of gelatinization, retrogradation, and viscosity of isolated and modified starches. The results of the research have shown that the applied modification (acetylation) has a significant influence on the tested charateristics of the rye starch. As far as the use of the tested starches in the food industry is concerned, lowering the gelatinisation temperature in modified starches is particularly important, as well as the lower tendency to retrogradation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:999184
ProjectNumber: 113-1130473-0571
Title: Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Title: Development of new modified starches and their application in food industry
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 originReformatted digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public noteRad je izrađen na PTFOS 2008. Digitalizirano ak. 2019./2020.
Created on2022-12-09 13:22:48