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undergraduate thesis
Bambusove klice: bioaktivni spojevi koji klice svrstavaju u zdravu hranu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:034085
Ištvanić, Tea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Organic Chemistry

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Ištvanić, T. (2012). Bambusove klice: bioaktivni spojevi koji klice svrstavaju u zdravu hranu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:034085

Ištvanić, Tea. "Bambusove klice: bioaktivni spojevi koji klice svrstavaju u zdravu hranu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:034085

Ištvanić, Tea. "Bambusove klice: bioaktivni spojevi koji klice svrstavaju u zdravu hranu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:034085

Ištvanić, T. (2012). 'Bambusove klice: bioaktivni spojevi koji klice svrstavaju u zdravu hranu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:034085

Ištvanić T. Bambusove klice: bioaktivni spojevi koji klice svrstavaju u zdravu hranu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:034085

T. Ištvanić, "Bambusove klice: bioaktivni spojevi koji klice svrstavaju u zdravu hranu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:034085

Metadata
TitleBambusove klice: bioaktivni spojevi koji klice svrstavaju u zdravu hranu
Title (english)Bamboo shoots: bioactive compounds that classify the shoots as a health food
AuthorTea Ištvanić
MentorVeronika Kovač (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Organic Chemistry)
Zagreb
Defense date and country2012-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Bambus pripada porodici trava. Iako se bambus najviše veže uz industriju, danas se sve više koristi kao hrana u obliku bambusovih klica, koje se konzumiraju u svježem ili procesiranom stanju. Svježe bambusove klice nisu samo ukusne već su i bogate nutrijentima: proteinima, ugljikohidratima, mineralima i vlaknima, a također sadrže malo masti i jednostavnih šećera. Sadrže fitosterole i fenolne spojeve, te zahvaljujući njima smatraju se nutraceutikom. Moderna istraživanja dokazuju brojne pozitivne funkcije bambusovih klica: potiču apetit i probavu, pomažu u redukciji mase te preveniraju kardiovaskularne bolesti i različite vrste karcinoma. Smatra se da klice imaju antikancerogena, antibakterijska i antivirusna svojstva. Rad ističe zdravstvene dobrobiti bambusovih klica i njen veliki potencijal za primjenu kao zdrave hrane.
Abstract (english)
Bamboo belonging to the family Poaceae. Though more popularly known for industrial usage, a lesser known fact of bamboo is the utilization of its young shoots as food a food that can be consumed fresh, fermented, or canned. Fresh shoots are not only delicious but are rich in nutrient components, mainly proteins, carbohydrates, minerals, and fiber and are low in fat and sugars. They contain phytosterols and phenolic compounds that can be labeled as nutraceuticals. Modern research has revealed that bamboo shoots have a number of health benefits: improving appetite and digestion, weight loss, and curing cardiovascular diseases and cancer. The shoots are reported to have anticancer, antibacterial, and antiviral activity. Final work emphasizes the health benefits of bamboo shoots and their potential for utilization as a health food.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:034085
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-16 10:09:29