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undergraduate thesis
Jestivo cvijeće
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:356567
Jurašinović, Lucija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Section for Food Preparation Processes

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

Cite this document

Jurašinović, L. (2019). Jestivo cvijeće (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:356567

Jurašinović, Lucija. "Jestivo cvijeće." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:356567

Jurašinović, Lucija. "Jestivo cvijeće." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:356567

Jurašinović, L. (2019). 'Jestivo cvijeće', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:356567

Jurašinović L. Jestivo cvijeće [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 May 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:356567

L. Jurašinović, "Jestivo cvijeće", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:356567

Metadata
TitleJestivo cvijeće
Title (english)Edible flowers
AuthorLucija Jurašinović
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Section for Food Preparation Processes)
Zagreb
Defense date and country2019-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Jestivo cvijeće dio je tradicionalne medicine već stoljećima, ali se koristi i u kuhinji kao sastojak u različitim jelima poput juha i salata te kao dekoracija. U posljednje vrijeme, jestivo cvijeće postaje kulinarski trend. Sve veći interes za jestivo cvijeće u kulinarstvu potiču kuharice, kulinarski članci te televizijske emisije s naglaskom na njihove hranjive i funkcionalne sastojke. Cilj ovog rada je dati pregled dosadašnjih spoznaja o najproučavanijim vrstama jestivog cvijeća vezana uz njihovu nutritivnu vrijednost, antioksidacijsku aktivnost, funkcionalnost te postupke prerade, pakiranja i skladištenja, a obuhvaća cvjetove ukrasnog bilja, povrća te začinskog bilja.
Abstract (english)
Edible flowers have been a part of traditional medicine for centuries, but they have also been used in the kitchen as an ingredient in various meals such as soups and salads, and as a decoration. In recent years, edible flowers have become a culinary trend. Cookbooks, culinary articles and television shows encourage people to take an interest in edible flowers with the emphasis on their nutritive and functional properties. The aim of this paper is to summarize the existing knowledge of the most studied edible flowers related to their nutritive value, antioxidant activity, functionality, processing, packaging and storage. Edible flowers of ornamental plants, vegetable plants and spices are presented.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:356567
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 on2019-09-10 11:59:14