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master's thesis
Određivanje količine ulja u ekstrudiranim smjesama za prženje nakon termičkog tretmana
2006. urn:nbn:hr:159:478829
Pašalić, Marija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations

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Pašalić, M. (2006). Određivanje količine ulja u ekstrudiranim smjesama za prženje nakon termičkog tretmana (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:478829

Pašalić, Marija. "Određivanje količine ulja u ekstrudiranim smjesama za prženje nakon termičkog tretmana." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:478829

Pašalić, Marija. "Određivanje količine ulja u ekstrudiranim smjesama za prženje nakon termičkog tretmana." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:478829

Pašalić, M. (2006). 'Određivanje količine ulja u ekstrudiranim smjesama za prženje nakon termičkog tretmana', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:478829

Pašalić M. Određivanje količine ulja u ekstrudiranim smjesama za prženje nakon termičkog tretmana [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:478829

M. Pašalić, "Određivanje količine ulja u ekstrudiranim smjesama za prženje nakon termičkog tretmana", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:478829

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Metadata
TitleOdređivanje količine ulja u ekstrudiranim smjesama za prženje nakon termičkog tretmana
Title (english)Determining oil content in extruded mixtures for frying after thermical treatment
AuthorMarija Pašalić
MentorDamir Ježek (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Unit Operations)
Zagreb
Defense date and country2006-05-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Uradu je određena količina ulja kod 10 različitih smjesa za oblaganje prehrambenih proizvoda. Ispitivan je utjecaj ekstrudiranog kukuruznog brašna, rižinog škroba, pektina i Fibrexa na količinu ulja. Istraživanje je pokazalo da se povećanjem količine rižinog škroba s 3% na 4% smanjila količina ulja. Također, smjese koje sadrže Fibrex upile su manje ulja od onih s pektinom.
Abstract (english)
In this study oil quantity of ten different coatings for sheating of food products was determined. The effects of extruded corn flour, rice starch, Fibrex and pectin on oil uptake was evaluated. Research resulted in following conclusions: The incrise in rice starch reduce oil uptake in batters, also mixtures whit Fibrex resisted oil absorption better then those whit pectin.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:478829
Study programmeTitle: Biotechnology; specializations in: Biochemical Engineering
Course: Biochemical Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-09-08 11:37:06