prikaz prve stranice dokumenta Primjena škroba u održivom pakiranju hrane
Access restricted to students and staff of home institution
undergraduate thesis
Primjena škroba u održivom pakiranju hrane
2024. urn:nbn:hr:109:952457
Marijanović, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Marijanović, M. (2024). Primjena škroba u održivom pakiranju hrane (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:952457

Marijanović, Martina. "Primjena škroba u održivom pakiranju hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:952457

Marijanović, Martina. "Primjena škroba u održivom pakiranju hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:952457

Marijanović, M. (2024). 'Primjena škroba u održivom pakiranju hrane', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 31 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:952457

Marijanović M. Primjena škroba u održivom pakiranju hrane [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 31] Available at: https://urn.nsk.hr/urn:nbn:hr:109:952457

M. Marijanović, "Primjena škroba u održivom pakiranju hrane", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:952457

Please login to the repository to save this object to your list.
Metadata
TitlePrimjena škroba u održivom pakiranju hrane
Title (english)Application of Starch in Sustainable Food Packaging
AuthorMartina Marijanović
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 country2024-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Škrob je biljni rezervni polisaharid građen od molekula amiloze i amilopektina. Niska cijena, dostupnost i biorazgradivost su karakteristike koje omogućuju njegovu primjenu u pakiranju. Odabir ambalaže je vrlo važan za održavanje kvalitete i svježine proizvoda te za produljenje roka trajanja, ali je i iznimno važan njegov utjecaj na okoliš. Iz navedenih razloga, škrob predstavlja jedno od ekološki prihvatljivih rješenja za održivo pakiranje hrane. U ovom završnom radu prikazat će se mogućnosti primjene škroba kao ambalažnog materijala i alternative uobičajenim plastičnim materijalima te različite mogućnosti poboljšanja mehaničkih svojstava škroba u svrhu očuvanja kvalitete hrane.
Abstract (english)
Starch is a plant reserve polysaccharide made of amylose and amylopectin molecules. Low price, availability and biodegradability are characteristics that enable its application in packaging. The choice of packaging is very important for maintaining the quality and freshness of the product and for extending the shelf life, but its impact on the environment is also extremely important. These reasons prove that starch represents one of the environmentally acceptable solutions for sustainable food packaging. This final paper will present the possibilities of starch application as a packaging material and an alternative to common plastic materials, as well as the various possibilities of improvement of starch mechanical properties in order to preserve food quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:952457
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 on2024-09-20 07:44:00