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undergraduate thesis
Betalaini: stabilnost i važnost u prehrambenim proizvodima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:647056
Kožić, Snježana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Kožić, S. (2011). Betalaini: stabilnost i važnost u prehrambenim proizvodima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:647056

Kožić, Snježana. "Betalaini: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:647056

Kožić, Snježana. "Betalaini: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:647056

Kožić, S. (2011). 'Betalaini: stabilnost i važnost u prehrambenim proizvodima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:647056

Kožić S. Betalaini: stabilnost i važnost u prehrambenim proizvodima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:647056

S. Kožić, "Betalaini: stabilnost i važnost u prehrambenim proizvodima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:647056

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Metadata
TitleBetalaini: stabilnost i važnost u prehrambenim proizvodima
Title (english)Batalains: stability and importance in food products
AuthorSnježana Kožić
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2011-10-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Kupci sve više izbjegavaju hranu sa sintetiziranim bojilima, što navodi prehrambenu industriju da ih zamjeni sa prirodnim pigmentima, poput karotenoida, betalaina i antocijana. Betalaini su u vodi topljivi N-heterolitički spojevi, podijeljeni u dvije osnovne strukturne grupe, crveno-ljubičaste betacijane i žute betaksantine. Koriste se za bojenje mliječnih proizvoda, mesa i smrznutih deserta. Glavni izvor betalaina je korijen cikle (Beta vulgaris), ali alternativni izvori su pronađeni u biljkama iz porodice Amaranthaceae i porodice Cactaceae. Potrebna je optimizacija proizvodnje betalaina, što uključuje znanje o njihovim kemijskim svojstvima, strukturi i parametrima koji utječu na njihovu stabilnost u prehrambenom proizvodu. Osim toga njihova važnost u prehrambenim proizvodima povezana je sa visokom antioksidativnom aktivnošću i potencijalnom upotrebom u sprečavanju degenerativnih bolesti.
Abstract (english)
Consumers are increasingly avoiding foods containing synthetic colorants , which lead food industries to replace them by natural pigments such as carotenoids, betalains and anthocyanins. Betalains are water-soluble N-heterocyclic compounds, divided into two basic structural groups: red-violet betacyanins and yellow betaxanthins. They are used for colouring dairy products, meat and frozen desserts. The main source of betalains is red beet root (Beta vulgaris) but alternative sources are found in plants from the Amaranthaceae and Cactaceae families. Optimization of pigment production is necessary and it involves knowledge of chemical properties, structure and parameters affecting stability of betalains in food products. Their importance in food products is linked to their potent antioxidant activity and potential use as protection against degenerative diseases.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:647056
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
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-10-07 13:47:39

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