{"id":18,"date":"2014-07-09T08:03:23","date_gmt":"2014-07-09T08:03:23","guid":{"rendered":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/?page_id=18"},"modified":"2017-03-19T19:44:10","modified_gmt":"2017-03-19T19:44:10","slug":"o-projektu-2","status":"publish","type":"page","link":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/?page_id=18","title":{"rendered":"O projektu"},"content":{"rendered":"<p><strong>Izvor financiranja:<\/strong> Hrvatska zaklada za znanost<\/p>\n<p><strong>Vrijednost projekta \/ iznos financiranja<\/strong>: 884.332,66 kn<\/p>\n<p><strong>Trajanje:<\/strong> 16. 6. 2014. &#8211; 15. 6. 2018.<\/p>\n<p><strong>Voditelj projekta:<\/strong> prof. dr. sc. Drago \u0160ubari\u0107<\/p>\n<p><strong>Istra\u017eiva\u010di:<\/strong><br \/>\nprof. dr. sc. Jurislav Babi\u0107<br \/>\nprof. dr. sc. Borislav Mili\u010devi\u0107<br \/>\nizv. prof. dr. sc. Daliborka Koceva Komleni\u0107<br \/>\nizv. prof. dr. sc. Marko Juki\u0107<br \/>\nizv. prof. dr. sc. \u0110ur\u0111ica A\u010dkar<br \/>\nizv. prof. dr. sc. Stela Joki\u0107<br \/>\ndr. sc. Antun Jozinovi\u0107<br \/>\ndr. sc. Indira Kosovi\u0107<br \/>\ndr. sc. Alojzije Lali\u0107, znanstveni savjetnik (Poljoprivredni institut Osijek)<br \/>\ndr. sc. Gordana \u0160imi\u0107, znanstveni savjetnik (Poljoprivredni institut Osijek)<br \/>\nprof. dr. sc. Midhat Ja\u0161i\u0107 (Tehnolo\u0161ki fakultet Tuzla)<br \/>\nizv. prof. dr. sc. Dijana Mili\u010devi\u0107 (Tehnolo\u0161ki fakultet Tuzla)<br \/>\nprof. dr. sc. Biljana Pajin (Tehnolo\u0161ki fakultet Novi Sad)<br \/>\nJelena Panak, mag. ing.<br \/>\nMarijana Grec, mag. ing.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>SA\u017dETAK:<\/strong><\/p>\n<p style=\"text-align: justify;\">Consumers nowadays are seeking palatable food which has beneficial effect on health. At the same time, they are not ready to change their eating habits \u2013 reduce intake of bakery products, fast food etc. and increase intake of fresh fruit and vegetable, whole grain products etc. Therefore, food industry is challenged to create products that are consumed every day (bread, snacks etc.) by large population, which are both enriched with bioactive substances and have desired sensory properties.<br \/>\nThe aim of this project is to develop new functional and enriched products based on extrusion process. Enriched grains (wheat, maize) will be used as basic material. The improvement and supplementation with biologically active (antioxidants, minerals, vitamns, fibre) will be done by addition of by-products from food industry (fruit and vegetable pomaces, oil cakes) in extrusion process. Extrusion will be used to produce final products: expanded snack products and pasta, as well as modified flours which will be used in production of bakery products and biscuits.<br \/>\nAll processes &#8211; extrusion of snack products and pasta, extrusion for flour modification, pasta drying, baking) will be optimised using response surface methodology. All products will be tested for chemical, physical, thermophysical properties, and optimal products will be sensory analysed.<br \/>\nThe results of project will be array of flours and final products with defined recipes and optimal production conditions, along with defined application of food industry by-products that significantly load environment and are not currently exploited to satisfying extent.<br \/>\nIn the project multidisciplinary approach will be applied \u2013 from agronomist, over food technologist and process engineers to sensory experts. In addition, close academia-industry links will be developed through different activities.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Izvor financiranja: Hrvatska zaklada za znanost Vrijednost projekta \/ iznos financiranja: 884.332,66 kn Trajanje: 16. 6. 2014. &#8211; 15. 6. 2018. Voditelj projekta: prof. dr. sc. Drago \u0160ubari\u0107 Istra\u017eiva\u010di: prof. dr. sc. Jurislav Babi\u0107 prof. dr. sc. Borislav Mili\u010devi\u0107 izv. prof. dr. sc. Daliborka Koceva Komleni\u0107 izv. prof. dr. sc. Marko Juki\u0107 izv. prof. dr. sc. \u0110ur\u0111ica A\u010dkar izv. prof. dr. sc. Stela Joki\u0107 dr. sc. Antun Jozinovi\u0107 dr. sc.<a href=\"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/?page_id=18\">&nbsp;&nbsp;[ Vi\u0161e ]<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/index.php?rest_route=\/wp\/v2\/pages\/18"}],"collection":[{"href":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18"}],"version-history":[{"count":10,"href":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/index.php?rest_route=\/wp\/v2\/pages\/18\/revisions"}],"predecessor-version":[{"id":854,"href":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/index.php?rest_route=\/wp\/v2\/pages\/18\/revisions\/854"}],"wp:attachment":[{"href":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}