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master's thesis
Uloga prebiotika u proizvodnji fermentiranih mlijeka
Zagreb: University of Zagreb, Faculty of Agriculture, 2016. urn:nbn:hr:204:986197
Perić, Domagoj
University of Zagreb
Faculty of Agriculture
Dairy Science

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Perić, D. (2016). Uloga prebiotika u proizvodnji fermentiranih mlijeka (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:986197

Perić, Domagoj. "Uloga prebiotika u proizvodnji fermentiranih mlijeka." Master's thesis, University of Zagreb, Faculty of Agriculture, 2016. https://urn.nsk.hr/urn:nbn:hr:204:986197

Perić, Domagoj. "Uloga prebiotika u proizvodnji fermentiranih mlijeka." Master's thesis, University of Zagreb, Faculty of Agriculture, 2016. https://urn.nsk.hr/urn:nbn:hr:204:986197

Perić, D. (2016). 'Uloga prebiotika u proizvodnji fermentiranih mlijeka', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:986197

Perić D. Uloga prebiotika u proizvodnji fermentiranih mlijeka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2016 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:204:986197

D. Perić, "Uloga prebiotika u proizvodnji fermentiranih mlijeka", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:204:986197

Metadata
TitleUloga prebiotika u proizvodnji fermentiranih mlijeka
AuthorDomagoj Perić
MentorDubravka Samaržija (mentor)
Committee memberDubravka Samaržija (predsjednik povjerenstva)
Committee memberSanja Sikora (član povjerenstva)
Committee memberSamir Kalit (član povjerenstva)
Committee memberIva Dolenčić Špehar (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Dairy Science)
Zagreb
Defense date and country2016-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Dairy
Abstract
Fermentirana mlijeka su među najraširenijim prehrambenim namirnicama današnjice, a proces fermentacije jedan je od najstarijih postupaka konzerviranja hrane. S ciljem poboljšanja funkcionalnih, reoloških, senzornih karakteristika te pozitivnog djelovanja na humani organizam, u fermentirana mlijeka se mogu dodavati sastojci poput prebiotika, probiotika i simbiotika (prebiotik + probiotik). Prebiotici (inulin, oligofruktoza, galaktooligosaharidi, laktuloza) koji se dodaju u fermentirana mlijeka pozitivno utječu na rast i razvoj probiotičke mikrobne populacije u probavnom sustavu, a imaju preventivno djelovanje na suzbijanje postojećih simptoma bolesti ponajviše upalnih bolesti crijeva i raka debelog crijeva. Dosadašnja istraživanja o utjecaju prebiotika na humano zdravlje vezana su isključivo uz preventivno djelovanje, liječenje bolesti gastrointestinalnog trakta, imunološkog i kardiovaskularnog sustava. Na temelju znanstvenih istraživanja utjecaja dodatka prebiotika fermentiranom mlijeku u cilju povećanja njegove zdravstvene vrijednosti kritički i komparativno prikazano je prebiotičko djelovanje na: jačanje prirodne stanične aktivnosti, smanjenje ili prevenciju upalnih reakcija i prevenciju razvitka tumora debelog crijeva.
Abstract (english)
Fermented milks are one of the most widespread foodstuffs in the world and fermentation has been one of the oldest food preserving process. By trying to improve functionality, rheological and sensory characteristics of positive impact for human health, different ingredients, such as probiotic, prebiotic and symbiotic (probiotic + prebiotic) can be added to fermented milk. Prebiotics (inulin, oligofructose, galactooligosaccharides and lactulose) stimulates growth of probiotic bacteria in fermented milk and human gastrointestinal tract, also they prevetively reduce symptoms of disesase such as immflamatory bowel disesese or colone cancer. Present research of prebiotic influence on human health are most tightly connected on preventive treatmant and easing symptoms of gastrointestinal system, immune system and cardiovascular system diseases. Based on scientific research of prebiotic component affecting fermented milk with increasing its health promoting value, comparatively are shown prebiotic effect on cell activity, infammatory reactions and preventing development of the colon cancer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:986197
Study programmeTitle: Production and Processing of Milk
Study programme type: university
Study level: graduate
Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka (magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-11-30 13:36:29