prikaz prve stranice dokumenta Trendovi u proizvodnji funkcionalnih mliječnih proizvoda
  Download
PDF 976.35 KB
master's thesis
Trendovi u proizvodnji funkcionalnih mliječnih proizvoda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:106841
Jurec, Iva
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

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

Cite this document

Jurec, I. (2020). Trendovi u proizvodnji funkcionalnih mliječnih proizvoda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:106841

Jurec, Iva. "Trendovi u proizvodnji funkcionalnih mliječnih proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:106841

Jurec, Iva. "Trendovi u proizvodnji funkcionalnih mliječnih proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:106841

Jurec, I. (2020). 'Trendovi u proizvodnji funkcionalnih mliječnih proizvoda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:106841

Jurec I. Trendovi u proizvodnji funkcionalnih mliječnih proizvoda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:106841

I. Jurec, "Trendovi u proizvodnji funkcionalnih mliječnih proizvoda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:106841

Metadata
TitleTrendovi u proizvodnji funkcionalnih mliječnih proizvoda
Title (english)Trends in the production of functional dairy products
AuthorIva Jurec
MentorRajka Božanić (mentor)
Committee memberKatarina Lisak Jakopović (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Milk and Milk Products)
Zagreb
Defense date and country2020-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zbog sve veće svijesti o važnom utjecaju hrane na zdravlje, raste trend proizvodnje funkcionalnih mliječnih proizvoda. Funkcionalnost mliječnog proizvoda može se postići na više načina. Može mu se modificirati sastav, te se tako količina određenih komponenti može povećati (npr. proteini) odnosno smanjiti (npr. sol i kolesterol). Također, moguće je modificirati tehnološki proces proizvodnje (npr. primijeniti ultrafiltraciju) ili koristiti različite dodatke koji će povećati funkcionalnost mliječnog proizvoda (npr. probiotici). Tu se mogu ubrojiti i nusproizvodi koji zaostaju tijekom proizvodnje glavnih mliječnih proizvoda i koji se u prošlosti nisu dobro iskorištavali (sirutka i mlaćenica), a danas se zbog svoje visoke nutritivne vrijednosti prerađuju u funkcionalne proizvode.
Abstract (english)
Due to the greater awareness of the important impact of food on health, the trend of production of functional dairy products is growing. The functionality of a dairy product can be achieved in several ways. Its composition can be modified, so thus the amount of certain components can be increased (e.g. proteins) or decreased (e.g. salt and cholesterol). Also, it is possible to modify the technological process of production (e.g. ultrafiltration ) or use various supplements that will increase the functionality of the dairy product (e.g. probiotics ). This includes by-products that lag behind in the production of major dairy products and which in the past were not well utilized (whey and buttermilk), and today due to their high nutritional value are processed into functional products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:106841
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-01-25 11:42:31