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undergraduate thesis
Ugostiteljska ponuda obogaćena antioksidansima
Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management, 2021. urn:nbn:hr:191:080757
Kliman, Anton
University of Rijeka
Faculty of Tourism and Hospitality Management

Institutional repository: Repository of Faculty of Tourism and Hospitality Management

Cite this document

Kliman, A. (2021). Ugostiteljska ponuda obogaćena antioksidansima (Undergraduate thesis). Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:080757

Kliman, Anton. "Ugostiteljska ponuda obogaćena antioksidansima." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2021. https://urn.nsk.hr/urn:nbn:hr:191:080757

Kliman, Anton. "Ugostiteljska ponuda obogaćena antioksidansima." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2021. https://urn.nsk.hr/urn:nbn:hr:191:080757

Kliman, A. (2021). 'Ugostiteljska ponuda obogaćena antioksidansima', Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, accessed 06 May 2024, https://urn.nsk.hr/urn:nbn:hr:191:080757

Kliman A. Ugostiteljska ponuda obogaćena antioksidansima [Undergraduate thesis]. Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management; 2021 [cited 2024 May 06] Available at: https://urn.nsk.hr/urn:nbn:hr:191:080757

A. Kliman, "Ugostiteljska ponuda obogaćena antioksidansima", Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:191:080757

Metadata
TitleUgostiteljska ponuda obogaćena antioksidansima
Title (english)Catering offer enriched with antioxidants
AuthorAnton Kliman
MentorGreta Krešić (mentor)
GranterUniversity of Rijeka
Faculty of Tourism and Hospitality Management
Opatija
Defense date and country2021-07-27, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Trade and Tourism
Abstract
Sve veća osviještenost i potreba za zdravijim životom potaknula je u zadnjih deset do dvadeset godina razvoj funkcionalnih proizvoda. Prehrambeni proizvodi s funkcionalnim svojstvom sadrže dodatne bioaktivne komponente uz glavne nutritivne sastojke. Istraživanje sastava hrane biljnog podrijetla dovelo je do novih saznanja o pozitivnom utjecaju biljnih bioaktivnih komponenti na ljudsko zdravlje. Kroz mnoga istraživanja potvrđeno je da su slobodni radikali jedni od uzročnika nastanka nekih bolesti. Otklanjanje slobodnih radikala može se odvijati na dva različita načina, a jedan od njih je pomoću antioksidansa. Korištenjem antioksidansa uspješno se neutralizira oksidativni stres uzrokovan slobodnim radikalima te se smanjuje šansa za nastanak i daljnji razvoj kroničnih nezaraznih bolesti. Kako bi se dobio najbolji antioksidativni učinak potrebno je informirati se o namirnicama i utjecaju termičkih obrada na njihov sastav. U okviru rada prikazana je mogućnost primjene antioksidansa u ugostiteljskoj ponudi. Predloženo je sedam novo kreiranih jela u kojima je posebno analiziran sadržaj antioksidansa uz objašnjenje potencijalnih pozitivnih učinaka na zdravlje. Ključne
Abstract (english)
In the last ten to twenty years, the awareness for a healthier life increased and spurred the development of functional products. Functional products contain bioactive components in addition to the main nutrients. Research on the composition of plant food had led to new findings on the positive impact of bioactive plant components on human health. Many studies have confirmed that free radicals are one of the causes of some diseases. Neutralization of free radicals can occur in two different ways, one of them being with the help of antioxidants. The use of antioxidants successfully neutralizes oxidative stress caused by free radicals and reduces the chance of the occurrence and further development of chronic diseases. In order to obtain the best antioxidant effect, it is necessary to be informed about foods and the influence of heat treatments on their composition. The paper presents the possibility of using antioxidants in the catering offer with seven newly proposed dishes in which the antioxidant content was analyzed with an explanation of the potential positive health effects.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:191:080757
Study programmeTitle: Business Administration in Tourism and Hospitality Management; moduls: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management; specializations in: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management, Entrepreneurship in Tourism and Hospitality; Tourism Management; Hospitality Management; International Tourism and Hospitality Management
Course: Hospitality Management
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2022-07-18 07:06:36