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undergraduate thesis
Mikrokapsuliranje bioaktivnih tvari
2011. urn:nbn:hr:159:336608
Bliznac, Marica
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Cite this document

Bliznac, M. (2011). Mikrokapsuliranje bioaktivnih tvari (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:336608

Bliznac, Marica. "Mikrokapsuliranje bioaktivnih tvari." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:336608

Bliznac, Marica. "Mikrokapsuliranje bioaktivnih tvari." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:336608

Bliznac, M. (2011). 'Mikrokapsuliranje bioaktivnih tvari', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:336608

Bliznac M. Mikrokapsuliranje bioaktivnih tvari [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 October 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:336608

M. Bliznac, "Mikrokapsuliranje bioaktivnih tvari", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:336608

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Metadata
TitleMikrokapsuliranje bioaktivnih tvari
Title (english)Microencapsulation of bioactive compounds
AuthorMarica Bliznac
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2011-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Mikrokapsuliranje je relativno nova tehnologija koja omogućuje čuvanje, stabilnost i sporo otpuštanje sastojaka hrane. Materijal za oblikovanje mikrokapsula uglavnom čine ugljikohidrati (škrob, celuloza, gume), proteini (proteini mlijeka - kazeini i proteini sirutke, gluten, želatina) i lipidi (masne kiseline, alkoholi, gliceridi, voskovi, fosfolipidi) ili njihova kombinacija.Tehnike mikrokapsuliranja bioaktivnih sastojaka hrane obuhvaćaju koacervaciju, mikrokapsuliranje raspršivanjem u struji toplog zraka, mikrokapsuliranje fluidiziranih čestica, mikrokapsuliranje ekstruzijom i superkritičnim fluidima, emulgiranjem i kokristalizacijom.
Abstract (english)
Microencapsulation is a relatively new technology that is used for protection, stabilization, and slow release of food ingredients. The encapsulating materials used generally consist of carbohydrates (starch, starch derivatives, gums), proteins (milk proteins -caseinate and whey proteins, gluten, gelatin) and lipids (fatty acids, alcohols, glycerides, waxes, phospholipids) or any combination of them. Methods of encapsulation of food ingredients include coacervation, spray drying, spray cooling, fluidized bed‐coating, extrusion, encapsulation by rapid expansion of supercritical fluid (RESS), emulsification and cocrystallization.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:336608
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-18 13:58:46