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undergraduate thesis
Funkcionalna svojstva chia sjemenki
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:131281
Kuraica, Ivona
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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

Cite this document

Kuraica, I. (2017). Funkcionalna svojstva chia sjemenki (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:131281

Kuraica, Ivona. "Funkcionalna svojstva chia sjemenki." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:131281

Kuraica, Ivona. "Funkcionalna svojstva chia sjemenki." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:131281

Kuraica, I. (2017). 'Funkcionalna svojstva chia sjemenki', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:131281

Kuraica I. Funkcionalna svojstva chia sjemenki [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:131281

I. Kuraica, "Funkcionalna svojstva chia sjemenki", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:131281

Metadata
TitleFunkcionalna svojstva chia sjemenki
Title (english)Functional properties of chia seeds
AuthorIvona Kuraica
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2017-07-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Chia sjemenke (Salvia hispanica L.) nekada su bile tradicionalna namirnica u prehrani Maja i Asteka, a danas su prepoznate kao izvor visokovrijednih hranjivih tvari s velikim potencijalom za razvoj novih funkcionalnih proizvoda na svjetskom tržištu. Chia sjemenke su prirodni izvor α-linolenske kiseline, prehrambenih vlakana, proteina, a uz to dobar su izvor vitamina (niacina, vitamina C, vitamina A), minerala (kalcija, fosfora, kalija i magnezija) i polifenolnih spojeva (klorogenska i kava kiselina, miricetina, kvercetina i kemferola). Zbog svojih dobrih fizikalno-kemijskih svojstava kao što su sposobnost stvaranja stabilne emulzije i gelova sve više se koriste u prehrambenoj industriji u razvoju novih proizvoda. Chia sjemenke predstavljaju i novu funkcionalnu hranu zbog njihovog pozitivnog utjecaja na zdravlje ljudi, prvenstveno na prevenciju bolesti krvožilnog sustava, smanjenje krvnog tlaka i kontrolu razine glukoze u krvi. Cilj ovog rada je na temelju znanstvenih rezultata prikazati potencijalnu uporabu chia sjemenki u prehrambenoj industriji te njihov utjecaj na zdravlje ljudi.
Abstract (english)
Chia seeds (Salvia hispanica L.) were used as a traditional food in the diet of Aztecs and Mayas and today they are recognized as a source of a high-quality nutrients with a great potential in development of new functional products wordlwide. Chia seeds represent a natural source of α-linolenic acid, dietary fibers, proteins and they are also a good source of vitamins (niacin, vitamin C, vitamin A), minerals (calcium, phosphorus, potassium and magnesium) and polyphenolic compounds (chlorogenic and caffeic acid, myricetin, quercetin and kaempferol). They are being used in the food industry in the development of new functional products because of their good physical and chemical properties, like the ability to create stable emulsion and gels. Chia seeds represent a new functional food because they have a positive impact on human health, primarly on preventing cardiovascular diseases, lowering blood pressure and regulating blood glucose levels. The objective of this paperwork is to present the potential use of chia seeds in the food industry and their impact on human health based on scientific results.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:131281
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-07-06 06:34:45