prikaz prve stranice dokumenta Sirevi sa smanjenom količinom soli
  Download
PDF 668.45 KB
undergraduate thesis
Sirevi sa smanjenom količinom soli
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:530186
Ježić, Anja
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

Ježić, A. (2021). Sirevi sa smanjenom količinom soli (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:530186

Ježić, Anja. "Sirevi sa smanjenom količinom soli." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:530186

Ježić, Anja. "Sirevi sa smanjenom količinom soli." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:530186

Ježić, A. (2021). 'Sirevi sa smanjenom količinom soli', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:530186

Ježić A. Sirevi sa smanjenom količinom soli [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 September 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:530186

A. Ježić, "Sirevi sa smanjenom količinom soli", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:530186

Metadata
TitleSirevi sa smanjenom količinom soli
Title (english)Cheeses with reduced salt
AuthorAnja Ježić
MentorRajka Božanić (mentor)
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 country2021-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prekomjerni unos natrijevog klorida uzrokuje mnoge štetne posljedice po zdravlje poput hipertenzije ili visokog krvnog tlaka, bolesti probavnog sustava kao i karcinom probavnog sustava, moždani udar, pridonosi epidemiji pretilosti pa čak može uzrokovati osteoporozu. Zato je zadatak prehrambene industrije postupno smanjivanje soli u proizvodima s vremenom kako bi se potrošači prilagodili okusu i ne prebacivali na alternativne proizvode. Sol u siru ima razne funkcije (između ostalog služi kao konzervans) te zamjena soli u siru predstavlja težak zadatak prehrambenoj industriji. Provedena su različita istraživanja na tu temu te su pronađene mnoge alternative za natrijev klorid u različitim vrstama sireva bez negativnog utjecaja na kemijske, fizikalne i senzorske karakteristike sireva. Cilj ovog rada bio je analizirati i iznijeti dosadašnje spoznaje kod pokušaja smanjivanja količine soli u različitim vrstama sireva.
Abstract (english)
Excessive sodium chloride intake causes many harmful health consequences such as hypertension or high blood pressure, diseases of the digestive system as well as cancer of the dygestive system, stroke, contributes to the obesity epidemic and can even cause osteoporosis. Therefore, the task of the food industry is to gradually reduce the salt in prod-ucts over time so that consumers adapt to the taste and do not switch to alternative products. Salt in cheese has various functions (among other things it serves as a preservative) and replacing salt in cheese is a difficult task for the food industry. Various studies have been conducted on this topic and many alternatives to sodium chloride have been found in differ-ent types of cheese without negatively affecting the chemical, physical and sensory charac-teristics of the cheeses. The aim of this paper was to analyze and present previous findings in attempts to reduce the amount of salt in different types of cheese and to conclude which methods were successful and which were not.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:530186
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 on2021-10-12 12:46:57