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undergraduate thesis
Utjecaj procesa pripreme hrane na stabilnost joda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:532179
Grgat, Antonija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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

Cite this document

Grgat, A. (2014). Utjecaj procesa pripreme hrane na stabilnost joda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:532179

Grgat, Antonija. "Utjecaj procesa pripreme hrane na stabilnost joda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:532179

Grgat, Antonija. "Utjecaj procesa pripreme hrane na stabilnost joda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:532179

Grgat, A. (2014). 'Utjecaj procesa pripreme hrane na stabilnost joda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:532179

Grgat A. Utjecaj procesa pripreme hrane na stabilnost joda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:532179

A. Grgat, "Utjecaj procesa pripreme hrane na stabilnost joda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:532179

Metadata
TitleUtjecaj procesa pripreme hrane na stabilnost joda
Title (english)Influence of food preparation processeson iodine stability
AuthorAntonija Grgat
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2014-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Pravilna prehrana podrazumijeva umjerenu, uravnoteženu i raznoliku prehranu. Minerali su esencijalni nutrijenti i kao takvi važno je osigurati adekvatan unos svakoga od njih, uključujući i jod. Adekvatan unos joda ima poseban značaj za opću populaciju jer neadekvatan unos može narušiti opće zdravlje. Način pripreme kao i trajanje procesa pripreme hrane utječu na stabilnost joda. U ovom radu dan je pregled novijih istraživanja o deficijenciji joda u svijetu i čimbenicima koji mogu dovesti do njegove redukacije. Opisan je utjecaj različitih postupaka pripreme hrane (pečenje, prženje, kuhanje, kuhanje na pari, dimljenje, fermentacija) kao i utjecaj pH, šećera, askorbinske kiseline, željeza, mikrokapsuliranja, začina, na stabilnost joda.
Abstract (english)
Healthy nutrition includes moderate, balanced and diverse nutrition. Minerals are essential nutrients and it is very important to ensure their adequate intake, including iodine. Adequate intake of iodine is very important for general population because inadequate intake can disturb common health. Type of cooking method and cooking time influenced iodine stability in food. In this paper new findings about world deficiency of iodine and factors that reduce amount of iodine are considered. Influence of food preparation processes (roasting, deep frying, boiling, steaming, smoking, fermentation) as well as pH value, sugars, ascorbic acid, iron, spices, microencapsulation on iodine stability are described.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:532179
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 on2017-04-27 07:44:06