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undergraduate thesis
Određivanje probavljivosti nativnih škrobova kukuruza, voštanog kukuruza i tapioke
2008. urn:nbn:hr:109:834864
Klenkar, Jelena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Klenkar, J. (2008). Određivanje probavljivosti nativnih škrobova kukuruza, voštanog kukuruza i tapioke (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:834864

Klenkar, Jelena. "Određivanje probavljivosti nativnih škrobova kukuruza, voštanog kukuruza i tapioke." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:834864

Klenkar, Jelena. "Određivanje probavljivosti nativnih škrobova kukuruza, voštanog kukuruza i tapioke." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:834864

Klenkar, J. (2008). 'Određivanje probavljivosti nativnih škrobova kukuruza, voštanog kukuruza i tapioke', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:834864

Klenkar J. Određivanje probavljivosti nativnih škrobova kukuruza, voštanog kukuruza i tapioke [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2008 [cited 2024 September 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:834864

J. Klenkar, "Određivanje probavljivosti nativnih škrobova kukuruza, voštanog kukuruza i tapioke", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:109:834864

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Metadata
TitleOdređivanje probavljivosti nativnih škrobova kukuruza, voštanog kukuruza i tapioke
Title (english)Digestibility determination of native corn, waxy corn and tapioca starches
AuthorJelena Klenkar
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 country2008-10-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Rezistentni škrob je frakcija škroba otporna na probavu u ljudskom organizmu. Dijeli se na četiri podgrupe: RS1, RS2, RS3 i RS4. Na njegovu formaciju utječu različiti faktori, kao što su svojstva škroba, interakcija škroba sa ostalim sastojcima hrane, te uvjeti čuvanja i procesiranja. Zbog svojstava sličnih vlaknima, rezistentni škrob ima važna funkcionalna svojstva u organizmu. Cilj ovog rada bio je odrediti probavljivost škrobova kukuruza, voštanog kukuruza i tapioke primjenom enzimske metode AOAC 2002.02.
Abstract (english)
Resistant starch is a fraction of starch resistant to digestion in the human organism due to its compact structure or unavailibility to enzymes. It is divided into four subgoups named: RS1, RS2, RS3 and RS4. Different factors influence formation of resistent starch in starchy material, such as properties of starch, starch interactions with other food ingredients, and conditions of storage and processing. Due to its properties which are similar fo fibers resistant starch has important physiological role in humans. The aim of this work was to determine digestibility of corn starch, waxy corn starch and tapioca starch using enzyme method AOAC 2002.02.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:834864
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 on2022-12-09 12:59:24