Prikaz osnovnih podataka o dokumentu
Karakteristike i mogućnosti primene jestivih filmova na bazi skroba
Characteristics and possibilities of application of edible starch based films
dc.creator | Šuput, Danijela | |
dc.creator | Lazić, Vera L. | |
dc.creator | Lević, Ljubinko | |
dc.creator | Pezo, Lato | |
dc.creator | Hromiš, Nevena | |
dc.creator | Popović, Senka | |
dc.date.accessioned | 2023-06-01T09:32:35Z | |
dc.date.available | 2023-06-01T09:32:35Z | |
dc.date.issued | 2012 | |
dc.identifier.issn | 0018-6872 | |
dc.identifier.uri | https://riofh.iofh.bg.ac.rs/handle/123456789/235 | |
dc.description.abstract | Upotreba jestivih filmova nije Nov koncept istraživanja u oblasti pakovanja i održava se zahvaljujući brojnim prednostima jestivih filmova u odnosu na komercijalne materijale. Dominantna vrsta molekula u mrežastoj strukturi biopolimera utvrđuje njegove osnovne fizičko-mehaničke i barijerne karakteristike. Tipični biopolimeri koji se koriste za pripremanje jestivih filmova su proteini, lipidi i ugljeni hidrati. Cilj ovog rada je pregled literature u pogledu karakteristika, modifikacija i primene skroba i filmova na bazi skroba u prehrambenoj industriji. Posebno su istaknute mogućnosti modifikovanja skroba, koje podrazumevaju izmenu fizičkih i hemijskih karakteristika nativnog skroba sa ciljem da se poboljšaju funkcionalne karakteristike i proširi mogućnost primene u prehrambenoj industriji. | sr |
dc.description.abstract | The use of edible films is not a new concept in the field of packaging research and it takes place thanks to the many benefits of edible films over commercial materials. The dominant species of molecules in the mesh structure of biopolymers determine their basic physico-mechanical and barrier properties. Typical biopolymers used for edible film preparation are proteins, lipids and carbohydrates. The aim of this paper is an overview in terms of features, modifications and applications of starch and starch based films in the food industry. Opportunities of starch modification are highlighted, which include changing the physical and chemical characteristics of native starch in order to improve the functional characteristics and extend its application in the food industry. | en |
dc.publisher | Društvo za ishranu Srbije, Beograd | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31055/RS// | |
dc.rights | openAccess | |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.source | Hrana i ishrana | |
dc.subject | skrob | sr |
dc.subject | primena | sr |
dc.subject | karakteristike | sr |
dc.subject | jestiva ambalaža | sr |
dc.subject | starch | en |
dc.subject | edible packaging | en |
dc.subject | characteristics | en |
dc.subject | application | en |
dc.title | Karakteristike i mogućnosti primene jestivih filmova na bazi skroba | sr |
dc.title | Characteristics and possibilities of application of edible starch based films | en |
dc.type | article | |
dc.rights.license | BY | |
dc.citation.epage | 68 | |
dc.citation.issue | 2 | |
dc.citation.other | 53(2): 64-68 | |
dc.citation.rank | M52 | |
dc.citation.spage | 64 | |
dc.citation.volume | 53 | |
dc.identifier.rcub | conv_4 | |
dc.type.version | publishedVersion |
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