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undergraduate thesis
PRIMJENA HIDROKOLOIDA U PREHRAMBENOJ INDUSTRIJI
2023. urn:nbn:hr:128:581849
Horvat, Hrvoje
Karlovac University of Applied Sciences
The Department of Food Processing Technology

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Horvat, H. (2023). PRIMJENA HIDROKOLOIDA U PREHRAMBENOJ INDUSTRIJI (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:581849

Horvat, Hrvoje. "PRIMJENA HIDROKOLOIDA U PREHRAMBENOJ INDUSTRIJI." Undergraduate thesis, Karlovac University of Applied Sciences, 2023. https://urn.nsk.hr/urn:nbn:hr:128:581849

Horvat, Hrvoje. "PRIMJENA HIDROKOLOIDA U PREHRAMBENOJ INDUSTRIJI." Undergraduate thesis, Karlovac University of Applied Sciences, 2023. https://urn.nsk.hr/urn:nbn:hr:128:581849

Horvat, H. (2023). 'PRIMJENA HIDROKOLOIDA U PREHRAMBENOJ INDUSTRIJI', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:581849

Horvat H. PRIMJENA HIDROKOLOIDA U PREHRAMBENOJ INDUSTRIJI [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2023 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:128:581849

H. Horvat, "PRIMJENA HIDROKOLOIDA U PREHRAMBENOJ INDUSTRIJI", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:128:581849

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Metadata
TitlePRIMJENA HIDROKOLOIDA U PREHRAMBENOJ INDUSTRIJI
Title (english)APPLICATION OF HYDROCOLLOIDS IN THE FOOD INDUSTRY
AuthorHrvoje Horvat
MentorJasna Halambek (mentor)
Committee memberInes Cindrić (predsjednik povjerenstva)
Committee memberSlaven Lulić (član povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
Committee memberBarica Jurković (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2023-05-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
: Hidrokoloidi su prirodni polimeri koji se mogu naći u mnogim prehrambenim proizvodima, kao i jestivoj ambalaži. Dobivaju se prirodnim ili kemijskim putem i koriste se uglavnom za poboljšanje teksture i stabilnosti proizvoda. Osim toga, hidrokoloidi također pomažu u smanjenju potrebe za korištenjem štetnih aditiva i povećavaju rok trajanja proizvoda. Prehrambena industrija tako najviše koristi hidrokoloidne materijale kao što su agar, želatina, karagenan, škrob i pektine. Hidrokoloidi također imaju ključnu ulogu u razvoju jestivih filmova, koji se koriste za zaštitu i zadržavanje svježine hrane.
Abstract (english)
Hydrocolloids are natural polymers that can be found in many food products, as well as edible packaging. They are obtained naturally or chemically and are used mainly to improve the texture and stability of products. In addition, hydrocolloids also help reduce the need to use harmful additives and increase product shelf life. The food industry thus mostly uses hydrocolloid materials such as agar, gelatin, carrageenan, starch and pectins. Hydrocolloids also play a key role in the development of edible films, which are used to protect and preserve food freshness.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:581849
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-06-07 08:26:06