Primjena aditivne tehnologije u proizvodnji funkcionalnih voćnih sokova (CROSBI ID 435844)
Ocjenski rad | sveučilišni preddiplomski završni rad
Podaci o odgovornosti
Dora Kitonić
dr. sc. Predrag Putnik
hrvatski
Primjena aditivne tehnologije u proizvodnji funkcionalnih voćnih sokova
Recently, there has been a growing demand for functional food products. Fruit juices are excellent for development of such products, because they can be enriched with antioxidants, prebiotics, probiotics, polyunsaturated fatty acids, phytosterols etc. Additive technology, especially 3D printing, is increasingly being developed and applied for food industry. By applying 3D printing, it is possible to fully designed functional product and assemble it to the final shape. There are different ways of printed food: on the principle of extrusion, selective laser sintering, using liquid binders and main inkjet printers. Properties of the printer, as well as the properties of the material, affect the quality of the final product. When printing fruit juices, it is necessary to adjust water contents, which is usually done by adding natural thickeners. This thesis reviews the latest research with applications of additive technology for production of functional foods with an emphasis on functional fruit juices.
3D printanje hrane, aditivna tehnologija, funkcionalna hrana, voćni sok
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engleski
Application of additive technology in the production of functional fruit juices
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3D food printing, additive technology, fruit juice, functional food
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Podaci o izdanju
34
01.07.2020.
obranjeno
Podaci o ustanovi koja je dodijelila akademski stupanj
Prehrambeno-biotehnološki fakultet
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