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undergraduate thesis
Trendovi u korištenju biljnih ekstrakata u hrani
završni rad
Split: University of Split, Faculty of Chemistry and Technology, 2021. urn:nbn:hr:167:081899
Lucić, Nina
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Institutional repository: Repository of the Faculty of chemistry and technology

Cite this document

Lucić, N. (2021). Trendovi u korištenju biljnih ekstrakata u hrani : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:081899

Lucić, Nina. "Trendovi u korištenju biljnih ekstrakata u hrani : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2021. https://urn.nsk.hr/urn:nbn:hr:167:081899

Lucić, Nina. "Trendovi u korištenju biljnih ekstrakata u hrani : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2021. https://urn.nsk.hr/urn:nbn:hr:167:081899

Lucić, N. (2021). 'Trendovi u korištenju biljnih ekstrakata u hrani : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:167:081899

Lucić N. Trendovi u korištenju biljnih ekstrakata u hrani : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2021 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:167:081899

N. Lucić, "Trendovi u korištenju biljnih ekstrakata u hrani : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:167:081899

Metadata
TitleTrendovi u korištenju biljnih ekstrakata u hrani : završni rad
Title (english)Trends in use of plant extract in food : bachelor thesis
AuthorNina Lucić
MentorDanijela Skroza (mentor)
Committee memberMiće Jakić (predsjednik povjerenstva)
Committee memberVida Šimat (član povjerenstva)
Committee memberDanijela Skroza (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2021-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Danas se sve više pazi na kvalitetu hrane koju konzumiramo i postalo je važno da dodatci prehrani budu prirodnog podrijetla. Biljni ekstrakti, kao dodatci prehrani, imaju konzervirajuću ulogu kod određenih namirnica kao što su meso, riba i mliječni proizvodi. Zbog svog kemijskog sastava, a najviše zahvaljujući polifenolima, biljni ekstrakti imaju snažno biološko djelovanje. Među njima ističu se antimikrobna aktivnost prema različitim patogenim bakterijama i bakterijama koje uzrokuju kvarenje hrane, visoka antioksidacijska aktivnost koja uspješno sprječava pojavu lipidne oksidacije i učinkovito antifugalno djelovanje. Pregledom dostupne literature i dosadašnjih istraživanja biološkog potencijala različitih biljnih ekstrakata možemo potvrditi opravdanost njihove primjene u prehrambenoj industriji.
Abstract (english)
Today, more and more attention is paid to the quality of the food we consume and it has become important to add dietary supplements to be of natural origin. Herbal extracts, as dietary supplements, play a preservative role in certain foods such as meat, fish and dairy products. Due to their chemical composition, mostly thanks to polyphenols, plant extracts have a strong biological effect. Among them are antimicrobial activity against various pathogenic bacteria and bacteria that cause food spoilage, high antioxidant activity that successfully prevents the occurrence of lipid oxidations and effective antifungal action. By reviewing the available literature and previous research on the biological potential of various plant extracts, it can be confirmed justification of their application in the food industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:081899
Study programmeTitle: Food technology - undergraduate - university
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/ baccalaurea) inženjer/ inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/ baccalaurea) inženjer/ inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-12-16 11:08:19