prikaz prve stranice dokumenta Fizikalno-kemijske i senzorske značajke te njihov utjecaj na profil okusa majčinog mlijeka i hrane za dojenčad
Access restricted to students and staff of home institution
doctoral thesis
Fizikalno-kemijske i senzorske značajke te njihov utjecaj na profil okusa majčinog mlijeka i hrane za dojenčad
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:638592
Krpan, Marina
University of Zagreb
Faculty of Food Technology and Biotechnology

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

Cite this document

Krpan, M. (2011). Fizikalno-kemijske i senzorske značajke te njihov utjecaj na profil okusa majčinog mlijeka i hrane za dojenčad (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:638592

Krpan, Marina. "Fizikalno-kemijske i senzorske značajke te njihov utjecaj na profil okusa majčinog mlijeka i hrane za dojenčad." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:638592

Krpan, Marina. "Fizikalno-kemijske i senzorske značajke te njihov utjecaj na profil okusa majčinog mlijeka i hrane za dojenčad." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:638592

Krpan, M. (2011). 'Fizikalno-kemijske i senzorske značajke te njihov utjecaj na profil okusa majčinog mlijeka i hrane za dojenčad', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:638592

Krpan M. Fizikalno-kemijske i senzorske značajke te njihov utjecaj na profil okusa majčinog mlijeka i hrane za dojenčad [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:638592

M. Krpan, "Fizikalno-kemijske i senzorske značajke te njihov utjecaj na profil okusa majčinog mlijeka i hrane za dojenčad", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:638592

Metadata
TitleFizikalno-kemijske i senzorske značajke te njihov utjecaj na profil okusa majčinog mlijeka i hrane za dojenčad
Title (english)Physico-chemical and sensory properties and their impact on flavour profile of human milk and infant formulas
AuthorMarina Krpan
MBZ: 249973
MentorMirjana Hruškar (mentor)
MBZ: 190205
Committee memberNada Vahčić (predsjednik povjerenstva)
MBZ: 125475
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2011-07-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		613 - Hygiene. Personal health and hygiene. Dietetics. Occupational diseases. Addictions. Sexual hygiene
Abstract
Cilj ovog istraživanja bio je usporediti fizikalno-kemijske i senzorske značajke majčina mlijeka i hrane za dojenčad te utjecaj prehrane na sastav i senzorske značajke majčina mlijeka. Rezultati su pokazali da se majčino mlijeko i hrana za dojenčad statistički značajno ne razlikuju s obzirom na koncentraciju laktoze dok su značajne razlike utvrđene za udjele pojedinačnih masnih kiselina i nutritivnu gustoću. Udjel trans-masnih kiselina (TFA) je bio značajno veći u majčinu mlijeku u odnosu na hranu za dojenčad (0,75 vs. 0,07 %, p>0,05) te je statistički značajno korelirao s količinom kolesterola (r=0,49) i natrija (r=0,55) u prehrani dojilja. Odzivi senzora elektronskog jezika ukazuju na značajno razlikovanje uzoraka majčina mlijeka i hrane za dojenčad. Modeli neuronskih mreža su pokazali da elektronski jezik ima potencijal kao dosad nekorištena metoda za karakterizaciju uzoraka majčina mlijeka.
Abstract (english)
The aim of this study was to compare physico-chemical and sensory characteristics of human milk and infant formulas and the influence of diet on composition and sensory properties of human milk. The results showed that the human milk and infant formulas did not significantly differ with respect to the concentration of lactose, while there were significant differences found for the percentage of individual fatty acids and nutritional density. The content of trans-fatty acids (TFA) was significantly higher in human milk in relation to infant formulas (0,75 vs. 0,07%, p>0,05) and was significantly correlated with cholesterol (r=0,49) and sodium (r=0,55) intake in the lactating women. Electronic tongue sensor outputs indicate a significant differentiation of samples of human milk and infant formulas. Models of neural networks have shown that the electronic tongue has the potential, as a previously unused method, for characterization of human milk samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:638592
Promotion2012-07-01
Study programmeTitle: Nutrition
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor znanosti/doktorica znanosti (doktor znanosti/doktorica znanosti)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-05-16 08:29:26