prikaz prve stranice dokumenta Primjena inulina u prehrambenoj industriji i njegov utjecaj na zdravlje
  Download
PDF 980.66 KB
undergraduate thesis
Primjena inulina u prehrambenoj industriji i njegov utjecaj na zdravlje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:131755
Gašpar, Darija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

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

Cite this document

Gašpar, D. (2022). Primjena inulina u prehrambenoj industriji i njegov utjecaj na zdravlje (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:131755

Gašpar, Darija. "Primjena inulina u prehrambenoj industriji i njegov utjecaj na zdravlje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:131755

Gašpar, Darija. "Primjena inulina u prehrambenoj industriji i njegov utjecaj na zdravlje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:131755

Gašpar, D. (2022). 'Primjena inulina u prehrambenoj industriji i njegov utjecaj na zdravlje', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:131755

Gašpar D. Primjena inulina u prehrambenoj industriji i njegov utjecaj na zdravlje [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:131755

D. Gašpar, "Primjena inulina u prehrambenoj industriji i njegov utjecaj na zdravlje", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:131755

Metadata
TitlePrimjena inulina u prehrambenoj industriji i njegov utjecaj na zdravlje
Title (english)Application of inulin in the food industry and its effect on health
AuthorDarija Gašpar
MentorIrena Landeka Jurčević (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2022-09-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Inulin se ubraja u skupinu β-(2-1) fruktana. Široko je rasprostranjen u mnogim biljnim vrstama u kojima se najčešće nalazi kao skladište ugljikohidrata. Glavni izvori inulina za industrijsku proizvodnju su cikorija i jeruzalemska artičoka. Tradicionalna industrijska proizvodnja zahtjeva visoku temperaturu ekstrakcije, a sastoji se od difuzije vode nakon čega slijedi nekoliko koraka pročišćavanja. Danas se sve više istražuju nove nekonvencionalne metode koje bi omogućile manje energetske troškove i bolji prinos ekstrakcije. Trenutno se inulin u prehrambenoj industriji koristi kao zamjena za mast, zamjena za šećere i kao modifikator teksture. Koristi se i za razvoj funkcionalne hrane kao prebiotik i kao dijetalno vlakno s ciljem poboljšanja zdravlja. Razna istraživanja otkrila su da inulin ima pozitivan učinak na zdravlje jer pospješuje razne biološke funkcije u organizmu
Abstract (english)
Inulin belongs to the group of β-(2-1) fructans. It is widely distributed in many plant species where it is most often found as a storage of carbohydrates. The main sources of inulin for industrial production are chicory and jerusalem artichoke. Traditional industrial production requires high extraction temperatures and consists of water diffusion followed by several purification steps. Nowadays, new non-conventional methods are increasingly being researched, which would enable lower energy costs and better extraction yield. Currently, inulin is used in the food industry as a fat substitute, sugar substitute and texture modifier. It is also used for the development of functional food as a probiotic and as dietary fiber with the aim of improving health. Various studies have revealed that inulin has a positive effect on health because it improves various biological functions in the body.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:131755
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 on2024-04-11 12:35:34