undergraduate thesis
Starch: structure and influence on the quality of food products

Tea Lipovac (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleŠkrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda
AuthorTea Lipovac
Mentor(s)Mirela Kopjar (thesis advisor)
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.
Keywordsstarch food industry
Parallel title (English)Starch: structure and influence on the quality of food products
Committee MembersMirela Kopjar (committee chairperson)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Fruits and Vegetables Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2016-09-29
Parallel 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.
Parallel keywords (Croatian)škrob prehrambena industrija
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:009117
CommitterSanda Hasenay