{"id":30858,"date":"2020-07-08T11:15:51","date_gmt":"2020-07-08T09:15:51","guid":{"rendered":"https:\/\/fvz.upr.si\/?post_type=project&p=30858"},"modified":"2020-10-26T09:04:46","modified_gmt":"2020-10-26T08:04:46","slug":"sipk-funkcional-the-possibility-of-using-useful-discards-of-food-and-waste-of-primary-processing-for-the-preparation-of-functional-foods","status":"publish","type":"project","link":"https:\/\/fvz.upr.si\/en\/project\/sipk-funkcional-the-possibility-of-using-useful-discards-of-food-and-waste-of-primary-processing-for-the-preparation-of-functional-foods\/","title":{"rendered":"\u0160IPK: FUNKCIONAL – The possibility of using useful discards of food and waste of primary processing for the preparation of functional foods"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.4.2″ background_enable_color=”off” background_image=”https:\/\/fvz.upr.si\/wp-content\/uploads\/2020\/04\/Raziskovanje-in-razvoj.jpg” height=”330px” animation_style=”fade” custom_css_main_element=”padding-top: 0;||padding-bottom: 0;” saved_tabs=”all”][et_pb_row _builder_version=”3.27.2″ height=”100%” custom_css_main_element=”position: relative;||padding-top: 0;||padding-bottom: 0;”][et_pb_column type=”4_4″ _builder_version=”3.27.2″ custom_css_main_element=”height: 100%;”][et_pb_text _builder_version=”3.27.4″ _dynamic_attributes=”content” text_font=”Fira Sans|||on|||||” text_text_color=”#ffffff” text_font_size=”20px” custom_css_main_element=”background-color: #bf2f1a;||display: inline-block;||position: absolute;||bottom: 0;||padding: 16px;” border_width_all=”2px” border_color_all=”#821f22″ border_width_bottom=”0px”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF90aXRsZSIsInNldHRpbmdzIjp7ImJlZm9yZSI6IiIsImFmdGVyIjoiIn19@[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|tablet” _builder_version=”3.27.2″ background_color=”#f1f0ee” custom_padding=”60px||60px||false|false” custom_padding_tablet=”30px||30px||false|false” custom_padding_phone=”” animation_style=”fade” z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px”][et_pb_row _builder_version=”4.0.5″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”|auto|60px|auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|desktop” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”3.27.2″][et_pb_text _builder_version=”4.4.8″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false”]<\/p>\n

STUDENT INNOVATIVE PROJECTS FOR SOCIAL BENEFITS 2016-2018<\/strong><\/span><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.4.8″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false”]<\/p>\n

Duration of the project:<\/strong><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.4.8″ custom_padding=”||0px|||”]<\/p>\n

\n

1. 6. 2014 \u2013 30.9. 2017<\/p>\n<\/div>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.27.2″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”30px|auto||auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”3.27.2″][et_pb_text _builder_version=”4.4.8″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” min_height=”26px” custom_margin=”-28px|||||” custom_padding=”||||false|false”]<\/p>\n

Project leader:<\/strong><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.6.6″ min_height=”9px” custom_padding=”||0px|||” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n

Assist. Prof. Boris Kova\u010d\u00a0(SICRIS<\/a>, ResearchGate<\/a>)<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.27.2″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”30px|auto||auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”3.27.2″][et_pb_text _builder_version=”4.4.8″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false”]<\/p>\n

Project partners:<\/strong><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.4.8″ custom_padding=”||0px|||”]<\/p>\n

Development agency Rod<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.0.5″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”30px|auto||auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”4.0.5″][et_pb_text _builder_version=”4.4.8″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false”]<\/p>\n

Summary<\/strong>:<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.4.8″ custom_padding=”||0px|||”]<\/p>\n

The aim of the project was to test the possibility of using secondary waste materials produced in specialized processing plants and households. Two model substrates were used: potato peelings and olive pomace waste. The mechanical impurities of the skins were previously cleaned and washed. The substrate was homogenized and used in different percentages by weight for incorporation into bakery products (bread and biscuits). The olive pomace waste was used as an ingredient for fresh stuffed pasta. After the results of the laboratory experiments, the final formulations of the products were prepared. The prototype pilot products were evaluated in terms of their organoleptic properties.<\/p>\n

\"\" \"\" \"\"<\/p>\n

\u00bbThe authors acknowledge the project\u00a0FUNKCIONAL<\/strong>\u00a0is finacially supported by the European Social Fund (80%) and Ministry of Education, Science and Sport (20%).\u00ab<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

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