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undergraduate thesis
Određivanje udjela proteina u visokoproteinskim prahovima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:737423
Benšek, Dora
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

Cite this document

Benšek, D. (2018). Određivanje udjela proteina u visokoproteinskim prahovima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:737423

Benšek, Dora. "Određivanje udjela proteina u visokoproteinskim prahovima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:737423

Benšek, Dora. "Određivanje udjela proteina u visokoproteinskim prahovima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:737423

Benšek, D. (2018). 'Određivanje udjela proteina u visokoproteinskim prahovima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:737423

Benšek D. Određivanje udjela proteina u visokoproteinskim prahovima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:737423

D. Benšek, "Određivanje udjela proteina u visokoproteinskim prahovima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:737423

Metadata
TitleOdređivanje udjela proteina u visokoproteinskim prahovima
Title (english)Determination of protein content in high protein powders
AuthorDora Benšek
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 country2018-06-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sportaši, fitness entuzijasti i općenito tjelesno aktivne osobe kao jedne od najčešće korištenih dodataka prehrani koriste dodatke proteina. Posežu za njima iz više razloga, kao što su poboljšanje izvedbe, promicanje snage mišića i veličine, često ne informirajući se dovoljno o njima. Potrošnja proteinskih dodataka koja je u konstantnom rastu može predstavljati problem zbog zabrinutosti za njihovu kvalitetu. Stoga je cilj ovoga rada bio odrediti udjel proteina u uzorcima visokoproteinskih prahova, usporediti ih s deklaracijama proizvoda i utvrditi jesu li dobivene vrijednosti u skladu sa Uredbom (EZ) br. 1924/2006 o prehrambenim i zdravstvenim tvrdnjama koje se navode na hrani. Proteini su određeni metodom po Kjeldahlu direktno iz udjela dušika upotrebom Kjeltec uređaja, u 10 uzoraka visokoproteinskih proizvoda životinjskog i biljnog podrijetla, stranih i domaćih proizvođača, dostupnih na hrvatskom tržištu. Udjel proteina određen u svim analiziranim uzorcima je u granicama određenim Uredbom, a utvrđena odstupanja od podataka na deklaracijama su u dozvoljenim granicama prihvatljivosti propisanih Hrvatskom agencijom za hranu.
Abstract (english)
Athletes, fitness enthusiasts and active people use protein supplements as one of the most commonly used dietary supplements. They reach for them for a number of reasons, such as enhancing performance, promoting muscle strength and size, often not informed enough. The consumption of protein supplements that is constantly growing may be a problem due to concerns about their quality, so the aim of this work was to determine protein content in high protein powders, compare them with product declarations and determine whether values were in accordance with national regulations (EZ) no.1924/2006. The proteins were determined by Kjeldahl method directly from the nitrogen content using the Kjeltec device, in 10 high protein samples of animal and plant origin, foreign and domestic producers, available on the Croatian market. The protein content determined in all samples is within the limits established by regulations and the deviations are within limits prescribed by the Croatian Food Agency.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:737423
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 on2018-06-24 14:27:30