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

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

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2017
Disertacija.pdf (6.750Mb)
IzvestajKomisije15771.pdf (228.7Kb)
Author
Stefanović, Andrea B.
Mentor
Knežević-Jugović, Zorica
Committee members
Bugarski, Branko
Rakin, Marica
Antov, Mirjana
Grbavčić, Sanja
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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
[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_nardus_9297
URI
http://eteze.bg.ac.rs/application/showtheses?thesesId=5653
https://nardus.mpn.gov.rs/handle/123456789/9297
https://fedorabg.bg.ac.rs/fedora/get/o:17294/bdef:Content/download
http://vbs.rs/scripts/cobiss?command=DISPLAY&base=70036&RID=49911823

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