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undergraduate thesis
Tradicionalne sorte jabuka kao potencijal u razvoju funkcionalnih proizvoda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:507999
Brdar, Dora
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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

Cite this document

Brdar, D. (2020). Tradicionalne sorte jabuka kao potencijal u razvoju funkcionalnih proizvoda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:507999

Brdar, Dora. "Tradicionalne sorte jabuka kao potencijal u razvoju funkcionalnih proizvoda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:507999

Brdar, Dora. "Tradicionalne sorte jabuka kao potencijal u razvoju funkcionalnih proizvoda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:507999

Brdar, D. (2020). 'Tradicionalne sorte jabuka kao potencijal u razvoju funkcionalnih proizvoda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:507999

Brdar D. Tradicionalne sorte jabuka kao potencijal u razvoju funkcionalnih proizvoda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2025 January 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:507999

D. Brdar, "Tradicionalne sorte jabuka kao potencijal u razvoju funkcionalnih proizvoda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:507999

Metadata
TitleTradicionalne sorte jabuka kao potencijal u razvoju funkcionalnih proizvoda
Title (english)Traditional apple varieties as potential in the development of functional products
AuthorDora Brdar
MentorDanijela Bursać Kovačević (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2020-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je bio literaturnim pretraživanjem utvrditi bioaktivni potencijal tradicionalnih sorti jabuka u Republici Hrvatskoj (RH) te procijeniti njihov potencijal za proizvodnju funkcionalnih proizvoda. Iako u literaturi nema puno navoda o tradicionalnim jabukama uzgojenim u RH, rezultati dostupnih istraživanja navode viši udio polifenolnih spojeva u uzorcima tradicionalnih sorti u usporedbi s konvencionalnim sortama. Također, polifenoli su najzastupljeniji u kori jabuke, stoga je i nusproizvod jabuke, zaostao nakon prerade, vrijedan izvor bioaktivnih spojeva. Pregledom literaturnih navoda o dokazanim zdravstvenim benefitima jabuke, svakako se može poticati konzumacija tradicionalnih sorti, kao i njihova prerada u funkcionalne proizvode. Analizom vanjskih i unutarnjih parametra kvalitete, rezultati istraživanja upućuju da tradicionalne sorte posjeduju kvalitetu potrebnu za prihvaćanje na tržištu. Uz preferenciju potrošača za organskim i ekološkim uzgojem voća, koje se održivo prerađuje, očekuje se daljnji porast potražnje tradicionalnih sorti jabuka, kao i njihovih proizvoda na tržištu RH.
Abstract (english)
This study aimed to investigate the bioactives of the traditional apple varieties grown in the Republic of Croatia (RC). Their potential for functional foods development is also assessed. Although there is not much data that address traditional apples, the available results state that traditional varieties are characterized by higher quality parameters as compared to conventional ones. As polyphenols are the most abundant in apple peel, apple pomace represents a valuable source of bioactive with positive impact on health. Beneficial effects of apple consummation have been already proven, thus the consumption of traditional varieties, and their processing into functional products is strongly recommended. Moreover, traditional varieties possess the external and internal quality parameters required for market acceptance. With consumer's preference for sustainable and organic fruit growing, which is sustainable processed, a further increase in demand for traditional apple varieties is expected, as well as their functional products on the market.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:507999
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-11-17 10:25:04