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undergraduate thesis
Proizvodnja škrobnih sirupa
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. urn:nbn:hr:109:419648
Gubijan, Marina
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

Gubijan, M. (2008). Proizvodnja škrobnih sirupa (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:419648

Gubijan, Marina. "Proizvodnja škrobnih sirupa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:419648

Gubijan, Marina. "Proizvodnja škrobnih sirupa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:419648

Gubijan, M. (2008). 'Proizvodnja škrobnih sirupa', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:419648

Gubijan M. Proizvodnja škrobnih sirupa [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:109:419648

M. Gubijan, "Proizvodnja škrobnih sirupa", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:109:419648

Metadata
TitleProizvodnja škrobnih sirupa
Title (english)Producton of starch syrups
AuthorMarina Gubijan
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 country2008-11-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Škrob je jedan od osnovnih oblika ugljikohidrata sadržanih u prehrani (ostali pripadaju šećerima). Hrana bogata škrobom potječe iz biljnih izvora kao što su krumpir i žitarice. Posebno je značajna primjena škroba i proizvoda na bazi škroba u prehrambenoj industriji, gdje se koriste u svrhu postizanja određenih svojstava proizvoda , kao npr. ugušćivanja, stabilizacije, vezivanja arome, kao zamjena za masti pri proizvodnji niskokalorične hrane i sl. U prehrambenoj industriji od velikog značenja su hidrolizati na bazi škroba kao i proizvodi dobiveni od njih koji su u mnogim slučajevima postali nezamjenjivi u proizvodnji kvalitetnih prehrambenih proizvoda. Za proizvodnju hidrolizata koji se koriste u prehrambenoj industriji danas se koriste različiti enzimi, pojedinačno ili u kombinacijama, ovisno o proizvodu koji se želi dobiti. Primjenom enzima u proizvodnji škrobnih hidrolizata postignuti su broji pozitivni efekti u odnosu na korištenje kiselina.
Abstract (english)
Starch is one of the main forms of dietary carbohydrates. Starchy foods are derived from plant sources such as potatoes and cereal products. Application of starch and starch derivatives in the food industry to achieve certain characteristic properties, e.g. thickening, stabilization, aroma retention, as fat replacer in low caloric food production, is of special importance. In food materials that are in many cases irreplaceable in production of food products. Different enzymes, individually or in combination, are used in starch hydrolysates production, depending on what kind of product we want to attain. In comparison with acid hydrolysis, applications of enzymes in starch hydrolysates production numerous positive effects are accomplished.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:419648
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 on2022-12-13 08:15:30