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undergraduate thesis
Proizvodnja škroba iz krumpira
2021. urn:nbn:hr:109:117474
Čančarević, Katarina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Čančarević, K. (2021). Proizvodnja škroba iz krumpira (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:117474

Čančarević, Katarina. "Proizvodnja škroba iz krumpira." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:117474

Čančarević, Katarina. "Proizvodnja škroba iz krumpira." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:117474

Čančarević, K. (2021). 'Proizvodnja škroba iz krumpira', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 21 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:117474

Čančarević K. Proizvodnja škroba iz krumpira [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2025 February 21] Available at: https://urn.nsk.hr/urn:nbn:hr:109:117474

K. Čančarević, "Proizvodnja škroba iz krumpira", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:117474

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Metadata
TitleProizvodnja škroba iz krumpira
Title (english)Starch Production from Potatoes
AuthorKatarina Čančarević
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 country2021-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Škrob, kao glavni predstavnik polisaharida, zbog velikog potencijala, nastoji se maksimalno izolirati iz namirnica bogatih njime te kao takav maksimalno iskoristiti. Jedna od sirovina bogata upravo škrobom je krumpir. Zbog niza prednosti škroba dobivenog isključivo iz ove namirnice, industrija proizvodnje škroba iz krumpira postigla je velik interes. Ona za cilj ima dobiti što veći prinos škroba te što veću čistoću samog škroba od različitih drugih nečistoća što zahtjeva vrlo složen i precizan postupak proizvodnje uključujući niz koraka. Cilj ovog rada je opisati svojstva krumpira te škroba, objasniti postupak proizvodnje škroba iz krumpira kao i njegovu primjenu u ostalim industrijama.
Abstract (english)
The starch, the main representative polysaccharide, due to its great potential, strive to be maximally isolated from foods rich in it and, as such, used to be maximum. One of the groceries which is high in starch is potato. Due to a number of adventages of starch obtained exclusively from this food, potato starch production industry has achieved great interest. It aims to obtain the highest possible starch yield and the highest possible purity of the starch from various other impurities, which requires a very complex and precise production process, including a series of steps. The aim of this work is to describe the properties of potatoes and starch, to explain the process of potato starch production as well as its application in other industries.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:117474
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 on2021-09-14 15:12:14