prikaz prve stranice dokumenta Emulzije u prehrani
  Download
PDF 619.2 KB
undergraduate thesis
Emulzije u prehrani
2021. urn:nbn:hr:166:845328
Radić, Andrea
University of Split
Faculty of Science
Department of Chemistry

Cite this document

Radić, A. (2021). Emulzije u prehrani (Undergraduate thesis). Split: University of Split, Faculty of Science. Retrieved from https://urn.nsk.hr/urn:nbn:hr:166:845328

Radić, Andrea. "Emulzije u prehrani." Undergraduate thesis, University of Split, Faculty of Science, 2021. https://urn.nsk.hr/urn:nbn:hr:166:845328

Radić, Andrea. "Emulzije u prehrani." Undergraduate thesis, University of Split, Faculty of Science, 2021. https://urn.nsk.hr/urn:nbn:hr:166:845328

Radić, A. (2021). 'Emulzije u prehrani', Undergraduate thesis, University of Split, Faculty of Science, accessed 03 April 2025, https://urn.nsk.hr/urn:nbn:hr:166:845328

Radić A. Emulzije u prehrani [Undergraduate thesis]. Split: University of Split, Faculty of Science; 2021 [cited 2025 April 03] Available at: https://urn.nsk.hr/urn:nbn:hr:166:845328

A. Radić, "Emulzije u prehrani", Undergraduate thesis, University of Split, Faculty of Science, Split, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:166:845328

Please login to the repository to save this object to your list.
Metadata
TitleEmulzije u prehrani
Title (english)Emulsions in diet
AuthorAndrea Radić
MentorPerica Bošković (mentor)
Committee memberPerica Bošković (predsjednik povjerenstva)
Committee memberStjepan Orhanović (član povjerenstva)
Committee memberMarina Kranjac (član povjerenstva)
GranterUniversity of Split
Faculty of Science
(Department of Chemistry)
Split
Defense date and country2021-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Emulzije su disperzni sustavi prisutni u brojnim prehrambenim proizvodima. Razlikujemo tri vrste emulzija: emulzija tipa voda u ulju V/U, emulzija tipa ulje u vodi U/V te višestruke emulzije. Izgled emulzije ovisi o raspršivanju, apsorpciji, reflektiranju i prolazu elektromagnetskih valova vidljive svjetlosti. Procese emulgiranja djelimo na metode visoke i niske energije u koje se ubrajaju ultrazvučno emulgiranje, mikrofluidizacija, homogenizacija pod visokim tlakom, homogenizacija velikom... More brzinom, temperaturna inverzija faza i sastav inverzije faza. Na stabilnost emulzije utječu njezini sastojci i načini proizvodnje. Mehanizmi nestabilnosti su koalescencija, flokulacija, taloženje, Ostwaldovo zrenje i inverzija faza. Emulgatori su površinski aktivne tvari koje stabiliziraju emulzije. Vrste emulgatora su fosfolipidi, bioemulgatori, proteini i polisaharidi koji se zbog svoje amfifilne prirode adsorbiraju na sučeljima i ulja i vode. Mlijeko, mliječni proizvodi, preljevi i neka pića prehrambeni su proizvodi koji su primjeri emulzija, najčešće tipa U/V. Less
Abstract (english)
Emulsions are disperse systems present in a number of food products. There are different types of emulsions: water-in-oil emulsion W/O, oil-in-water O/W emulsion and multiple emulsions. The appearance of the emulsion depends on the dispersion, absorption, reflection and transmission of light waves in the visible region of the electromagnetic spectrum. Emulsification methods are divided into high and low energy methods, which include ultrasonic emulsification, microfluidization, high... More pressure homogenization, high speed homogenization, temperature inversion of phases and phase inversion composition. The stability of an emulsion is affected by its ingredients and production methods. The mechanisms of instability are coalescence, flocculation, sedimentation, Ostwald ripening, and inversion phases. Emulsifiers stabilize emulsions. Types of emulsifiers are phospholipids, bioemulsifiers, proteins and polysaccharides which, due to their amphiphilic nature, are adsorbed on the interfaces of both oils and water. Milk, dairy products, dressings and some beverages are food products that are examples of emulsions, most often emulsion type U/ W. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:166:845328
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-10-06 13:05:54
accessibility

closeAccessibilityrefresh

If you wish to permanently save changes, click on Save, if not - your settings will be reset when you restart the browser.