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undergraduate thesis
Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda
2016. urn:nbn:hr:109:009117
Lipovac, Tea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

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Lipovac, T. (2016). Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:009117

Lipovac, Tea. "Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:009117

Lipovac, Tea. "Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:009117

Lipovac, T. (2016). 'Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:009117

Lipovac T. Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:009117

T. Lipovac, "Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:009117

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Metadata
TitleŠkrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda
Title (english)Starch: structure and influence on the quality of food products
AuthorTea Lipovac
MentorMirela Kopjar (mentor)
Committee memberMirela Kopjar (predsjednik povjerenstva)
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 country2016-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Škrob je biljni rezervni materijal, koji se nakuplja u sjemenkama (žito) i gomoljima (krumpir) u obliku škrobnih zrnaca. Sastoji se od 25% nerazgranatog polisaharida, amiloze, i 75% razgranatog dijela koji se naziva amilopektin. Za ljudsku prehranu škrob je od velikog značenja, jer ljudski organizam uzima otprilike 500 g ugljikohidrata pretežito u obliku škroba iz žitarica i krumpira, ali i iz voća poput banana. Škrob je našao i svoju primjeru u biotehnologiji, kao regenerirajuća i razgradiva sirovina, ali i kao sirovina za proizvodnju glukoze i za proizvodnju kemijske modificirane glukoze, odnosno produkata koji se primjenjuju u raznim industrijama poput tekstilne, za proizvodnju deterdženta i ambalažu za pakiranje, te kao dodatak sintetičkim polimerima. U prehrambenoj industriji škrob ima primjenu u vrlo širokom spektru različitih proizvoda, a najčešće se koristi kao sastojak za postizanje odgovarajuće teksture te kao nosač za određene komponente.
Abstract (english)
Starch is a reserved material for plants and it accumulates in grains (seed) or in bulbs (potatoes) in a shape of starch grains. Starch consists of 25% of unextended polysaccharide, amylose, and of 75% of extended part called amylopectin. For human diet starch has an essential meaning because organism takes approximately 500 g of carbohydrates in the shape of starch from cereals and potatoes and from fruit like bananas. Starch has found its usage in biotechnology like a regenerated and disintegrated raw material but also as a raw material for production of glucose and for the chemically modified glucose that is used in various industries such as textile industry, for detergent manufacturing and packaging product and also as an additive for synthetic polymers. In food industry, starch has application in wide verities of products, but mainly it is used for modification of texture, and for encapsulation of some compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:009117
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-12-14 09:10:30