Optimizacija enzimskih postupaka za dobijanje hidrolizata proteina belanceta kao komponenata funkcionalne hrane primenom tehnologije ultrazvuka visokog intenziteta

Stefanović, Andrea B.

Optimization of enzymatic processes in order to obtain egg white protein hydrolysates as a functional food component applying the high-intensity ultrasound technology

Abstract

Predmet naučnog istraţivanja doktorske disertacije je razvoj novih netermičkih i enzimskih procesa za proizvodnju proteina belanceta i njihovih hidrolizata sa unapreĎenim tehnološko-funkcionalnim svojstvima kao visokokvalitetnih proteinskih dodataka hrani i napicima...

The scope of this academic doctoral research is the development of new non-thermal and enzymatic processes in order to obtain high-qualitiy egg white protein and their hydrolysates with improved technological-functional properties as high-quality protein additives for food and beverages...

Faculty:
Универзитет у Београду, Технолошко-металуршки факултет
Date:
29-09-2017

Projects:

Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-46010)

Keywords:

proteini belanceta / egg white proteins / ultrasound treatment / enzymatic hydrolysis / structural characterization / technological-functional properties / ultrazvučni pretretman / enzimska hidroliza / strukturna karakterizacija / tehnološko-funkcionalna svojstva

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