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undergraduate thesis
Određivanje udjela proteina u prijelaznoj hrani za dojenčad
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:142060
Nejašmić, Diana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

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Nejašmić, D. (2016). Određivanje udjela proteina u prijelaznoj hrani za dojenčad (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:142060

Nejašmić, Diana. "Određivanje udjela proteina u prijelaznoj hrani za dojenčad." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:142060

Nejašmić, Diana. "Određivanje udjela proteina u prijelaznoj hrani za dojenčad." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:142060

Nejašmić, D. (2016). 'Određivanje udjela proteina u prijelaznoj hrani za dojenčad', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:142060

Nejašmić D. Određivanje udjela proteina u prijelaznoj hrani za dojenčad [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:142060

D. Nejašmić, "Određivanje udjela proteina u prijelaznoj hrani za dojenčad", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:142060

Metadata
TitleOdređivanje udjela proteina u prijelaznoj hrani za dojenčad
Title (english)Determination of protein content in follow-on formula
AuthorDiana Nejašmić
MentorMarina Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2016-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Humano mlijeko je po svom sastavu idealna hrana za prehranu dojenčadi. Iznimno, kada je dojenje iz opravdanih razloga onemogućeno, jedina adekvatna zamjena za prehranu dojenčadi su adaptirana mlijeka odnosno prema Pravilniku o početnoj i prijelaznoj hrani za dojenčad (NN 39/13), početna i prijelazna hrana za dojenčad. S obzirom da su dojenčad izrazito osjetljiva dobna skupina, nužne su redovite kontrole sastava, kvalitete i zdravstvene ispravnosti početne i prijelazne hrane za dojenčad. Proteini su od iznimne važnosti za njihov pravilan rast i razvoj, stoga je cilj ovoga rada bio odrediti udio proteina u uzorcima prijelazne hrane za dojenčad, usporediti ih s deklaracijama proizvoda i utvrditi jesu li analizirane vrijednosti u skladu s Pravilnikom o početnoj i prijelaznoj hrani za dojenčad (NN 39/13). Proteini su određeni metodom po Kjeldahlu direktno iz udjela dušika upotrebom Kjeltec uređaja. Udio proteina određen u svim ispitivanim uzorcima je u granicama propisanim pravilnikom, a utvrđena odstupanja od podataka na deklaracijama su u dozvoljenim granicama prihvatljivosti.
Abstract (english)
Human milk is the optimal food for infants. Exceptionally, when breastfeeding is for certain medical reasons prevented, adequate replacement for human milk is adapted milk produced under the regulations and called the infant and follow-on formula. Since infants and toddlers are particularly sensitive population group, regular monitoring of composition, quality control and foos safety are necessary. Proteins are extremely important for their growth and development, so the goal of this study was to determine the final protein content in samples of follow-on formulas and compare them with product labels and determine whether obtained results are in accordance with the regulations (NN 39/13). Proteins were determined by Kjeldahl method directly from nitrogen content using Kjeltec devices. Protein content of all analized samples is within the limits prescribed by the regulations and minimum deviation of the data are obtained in the declarations.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:142060
Study programmeTitle: Food Technology
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 on2017-04-24 10:32:10