prikaz prve stranice dokumenta Priprava i karakteriziranje modificiranog škroba tapioke smjesom adipinske kiseline i acetanhidrida
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master's thesis
Priprava i karakteriziranje modificiranog škroba tapioke smjesom adipinske kiseline i acetanhidrida
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:119643
Stanković, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Stanković, I. (2009). Priprava i karakteriziranje modificiranog škroba tapioke smjesom adipinske kiseline i acetanhidrida (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:119643

Stanković, Ivana. "Priprava i karakteriziranje modificiranog škroba tapioke smjesom adipinske kiseline i acetanhidrida." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:119643

Stanković, Ivana. "Priprava i karakteriziranje modificiranog škroba tapioke smjesom adipinske kiseline i acetanhidrida." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:119643

Stanković, I. (2009). 'Priprava i karakteriziranje modificiranog škroba tapioke smjesom adipinske kiseline i acetanhidrida', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:119643

Stanković I. Priprava i karakteriziranje modificiranog škroba tapioke smjesom adipinske kiseline i acetanhidrida [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2025 January 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:119643

I. Stanković, "Priprava i karakteriziranje modificiranog škroba tapioke smjesom adipinske kiseline i acetanhidrida", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:119643

Metadata
TitlePriprava i karakteriziranje modificiranog škroba tapioke smjesom adipinske kiseline i acetanhidrida
Title (english)Modification and characterization of tapioca starch modified with mixture of adipic acid and acetanhydride
AuthorIvana Stanković
MentorJurislav Babić (mentor)
Committee memberDrago Šubarić (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2009-04-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog rada bio je pripraviti modificirani škrob tapioke smjesom adipinske kiseline i acetanhidrida te ispitati njegova svojstva. U odnosu na nativni škrob tapioke, modoficirani škrob tapioke smjesom adipinske kiseline i acetanhidrida imao je nižu temperaturu želatinizacije, višu viskoznost vrha te niži indeks topljivosti. Osim toga, viskoznost paste škroba povećava se navedenom modifikacijom, kao i stabilnost tijekom miješanja pri niskim temperaturama. Modofikacija škroba tapioke povećala je probavljivost škroba.
Abstract (english)
The aim of this research was to prepare tapioca starch modified with mixture of adipic acid and acetanhydride and to determine its properties. Compared to native starch, modified starch had lower gelatinization temperature, higher peak viscosity and lower solubility. In adition, paste viscosity increased by modification, as well as stability during shearing at high temperatures. Digestibility of modified starch also increased.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:119643
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 and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-04 15:36:26