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undergraduate thesis
Fizikalne metode modifikacije škroba
2021. urn:nbn:hr:109:276747
Tešanov, Ena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Tešanov, E. (2021). Fizikalne metode modifikacije škroba (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:276747

Tešanov, Ena. "Fizikalne metode modifikacije škroba." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:276747

Tešanov, Ena. "Fizikalne metode modifikacije škroba." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:276747

Tešanov, E. (2021). 'Fizikalne metode modifikacije škroba', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:276747

Tešanov E. Fizikalne metode modifikacije škroba [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:276747

E. Tešanov, "Fizikalne metode modifikacije škroba", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:276747

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Metadata
TitleFizikalne metode modifikacije škroba
Title (english)Physical Methods of Starch Modification
AuthorEna Tešanov
MentorAntun Jozinović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2021-09-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Škrob je polisaharid biljnog podrijetla, izgrađen od amiloze i amilopektina te ga karakteriziraju dva vrlo bitna svojstva, a to su želatinizacija i retrogradacija. Prirodni škrob se sve više podvrgava modifikacijama s ciljem postizanja specifičnih funkcionalnih svojstava te zbog poboljšanja svojstava gotovog proizvoda. Najčešća metoda modifikacije kojoj se podvrgava prirodni škrob je kemijska, ali postoje još tri vrste: enzimska, fizikalna i kombinirana metoda. Danas se sve više istražuju enzimske i fizikalne metode modifikacije škroba jer su kemijske metode modificiranja izazvale nelagodu kod potrošača. Cilj ovog rada je ukratko objasniti što je škrob, njegova dva vrlo bitna svojstva, zašto se škrob podvrgava modifikacijama te pobliže opisati sve metode modificiranja škroba s posebnim naglaskom na fizikalne metode modificiranja iz prethodno navedenog razloga.
Abstract (english)
Starch is a plant-based polysaccharide, which consists of amylose and amylopectin and it is characterized by two crucial properties – gelatinization and retrogradation. Native starch is more frequently being subjected to modification processes to achieve enhanced properties. Most used method of starch modification is chemical modification, but there are also enzymatic, physical, and combined methods. Enzymatic and physical methods are being investigated more frequently, because chemical methods cause discomfort to consumers. The purpose of this paper is to explain what starch is, what its two important properties are, the reason why starch is subjected to modifications and to describe each method of modification with a focus on physical methods.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:276747
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2021-09-13 15:42:07