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master's thesis
Određivanje elektrokinetičkog potencijala polifenola iz jabuke, beta-glukana i modela polifenol - beta-glukan
2020. urn:nbn:hr:109:512398
Trputac, Eva
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods

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Trputac, E. (2020). Određivanje elektrokinetičkog potencijala polifenola iz jabuke, beta-glukana i modela polifenol - beta-glukan (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:512398

Trputac, Eva. "Određivanje elektrokinetičkog potencijala polifenola iz jabuke, beta-glukana i modela polifenol - beta-glukan." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:512398

Trputac, Eva. "Određivanje elektrokinetičkog potencijala polifenola iz jabuke, beta-glukana i modela polifenol - beta-glukan." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:512398

Trputac, E. (2020). 'Određivanje elektrokinetičkog potencijala polifenola iz jabuke, beta-glukana i modela polifenol - beta-glukan', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:512398

Trputac E. Određivanje elektrokinetičkog potencijala polifenola iz jabuke, beta-glukana i modela polifenol - beta-glukan [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 January 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:512398

E. Trputac, "Određivanje elektrokinetičkog potencijala polifenola iz jabuke, beta-glukana i modela polifenol - beta-glukan", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:512398

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TitleOdređivanje elektrokinetičkog potencijala polifenola iz jabuke, beta-glukana i modela polifenol - beta-glukan
Title (english)Determination of Electrokinetic Potential of Apple Polyphenols, Beta-Glucan and Polyphenol - Beta-Glucan Model
AuthorEva Trputac
MentorIvana Tomac (mentor)
MentorLidija Jakobek Barron (komentor)
Committee memberValentina Bušić (predsjednik povjerenstva)
Committee memberIvana Tomac (član povjerenstva)
Committee memberLidija Jakobek Barron (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Sub-department of Applied Chemistry and instrumental Methods)
Osijek
Defense date and country2020-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Elektrokinetički potencijal odnosno zeta-potencijal je fizikalno svojstvo izraženo na površini makromolekule ili materijala. Poznavanje zeta-potencijala može predvidjeti dugoročno najstabilnije ponašanja neke makromolekule. Potencijal na udaljenosti plohe smicanja naziva se elektrokinetički zeta-potencijal. O zeta-potencijalu i naboju na površini makromolekule ovisi njezina stabilnost. Stoga je zadatak ovog diplomskog rada odrediti zeta-potencijal polifenola iz mesa i kore jabuke, otopine β-glukana i modela polifenola iz mesa jabuke i β-glukana te modela polifenola iz kore jabuke i β-glukana kroz različiti koncentracijski raspon, a s ciljem određivanja najstabilnijeg ponašanja modela polifenola iz mesa jabuke i β-glukana te modela polifenola iz kore jabuke i β-glukana pri različitim pH vrijednostima.
Abstract (english)
Electrokinetic potential or zeta potential is a physical property expressed on the surface of a macromolecule or material. Knowledge of the zeta potential can predict the long-term stable behaviour of a macromolecule. The potential at the shear plane distance is called the electrokinetic zeta potential. The zeta potential and the charge on the surface of a macromolecule depend on its stability. Therefore, the aim of this workwas to determine the zeta potential of apple peal and meat polyphenols, β-glucan solution and apple peal polyphenols and β-glucan model, and apple meat polyphenols and β-glucan model through different concentration ranges, with the aim of determining the most stable behaviours of apple polyphenols and β-glucan model at different pH values.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:512398
ProjectNumber: IP-2016-06-6777
Title: Utjecaj prehrambenih vlakana na bioraspoloživost polifenola istraživanjem adsorpcije i simuliranih probavnih procesa, in vitro
Acronym: BIO-POLIFENOL
Leader: Lidija Jakobek
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-07-23 09:09:29