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undergraduate thesis
Antimikrobna ambalaža s polifenolima kao aktivnim tvarima
2020. urn:nbn:hr:109:250174
Grgić, Kristina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Package and Food Packing

Cite this document

Grgić, K. (2020). Antimikrobna ambalaža s polifenolima kao aktivnim tvarima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:250174

Grgić, Kristina. "Antimikrobna ambalaža s polifenolima kao aktivnim tvarima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:250174

Grgić, Kristina. "Antimikrobna ambalaža s polifenolima kao aktivnim tvarima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:250174

Grgić, K. (2020). 'Antimikrobna ambalaža s polifenolima kao aktivnim tvarima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:250174

Grgić K. Antimikrobna ambalaža s polifenolima kao aktivnim tvarima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:250174

K. Grgić, "Antimikrobna ambalaža s polifenolima kao aktivnim tvarima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:250174

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Metadata
TitleAntimikrobna ambalaža s polifenolima kao aktivnim tvarima
Title (english)Antimicrobial Packaging with Polyphenols as Active Compounds
AuthorKristina Grgić
MentorLidija Jakobek Barron (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Sub-department of Applied Chemistry and instrumental Methods)
(Package and Food Packing)
Osijek
Defense date and country2020-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pojam ambalaže podrazumijeva posude različitog oblika, tanje elastične materijale, dijelove za zatvaranje ambalaže i dijelove za unutrašnju zaštitu namirnice. Kvalitetna ambalaža mora ispunjavati više funkcija. To su zaštitna, skladišno-transportna, prodajna te uporabna. Kvalitetno proizvedena ambalaža tako će smanjiti rizik kvarenja hrane. Ambalaža ujedno služi kao podloga za informiranje kupaca, ali i za prodaju samog proizvoda. Kako su se razvijale nove tehnologije, tako se razvila i aktivna ambalaža. Aktivna ambalaža sadrži aktivne tvari koje aktivno sudjeluju u zaštiti namirnice od narušavanja kvalitete. Aktivne tvari mogu pokazivati i antimikrobno djelovanje, a ambalaža s takvim svojstvima naziva se antimikrobna ambalaža. Prirodni spojevi poput polifenolnih spojeva mogu se dodati u ambalažni materijal kao aktivni, antimikrobni spojevi. Cilj ovog rada je definirati i opisati antimikrobnu ambalažu, antimikrobnu ambalažu s dodanim polifenolima kao aktivnim tvarima te moguću komercijalnu upotrebu ove vrste ambalaže.
Abstract (english)
The concept of package implies containers of different shapes, thinner elastic materials, closuers and parts for the inner protection of the food stuff. Quality package must fulfil multiple functions. These are protective, storage-transport, sales and convinience function. Well-produced package will thus reduce the risk of food spoilage. Package also serves as a basis for informing the customers, but also for the sale of the product itself. As new technologies developed, so did active packaging. An active packaging is a packaging that contains active substances that actively participate in the protection of foods from quality distortions. Active substances may also exhibit antimicrobial activity, and packaging with such properties is called antimicrobial packaging. Natural compounds such as polyphenol compounds can be added to the packaging material as active, antimicrobial compounds. The aim of this paper is to define and describe antimicrobial packaging, antimicrobial packaging with added polyphenols as active substances and possible commercial use of this type of packaging.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:250174
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 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
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Created on2020-10-06 07:08:02