prikaz prve stranice dokumenta Razvoj funkcionalnih proizvoda obogaćenih likopenom
  Download
PDF 937.56 KB
undergraduate thesis
Razvoj funkcionalnih proizvoda obogaćenih likopenom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:299073
Petrina, Ana
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

Petrina, A. (2023). Razvoj funkcionalnih proizvoda obogaćenih likopenom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:299073

Petrina, Ana. "Razvoj funkcionalnih proizvoda obogaćenih likopenom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:299073

Petrina, Ana. "Razvoj funkcionalnih proizvoda obogaćenih likopenom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:299073

Petrina, A. (2023). 'Razvoj funkcionalnih proizvoda obogaćenih likopenom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:299073

Petrina A. Razvoj funkcionalnih proizvoda obogaćenih likopenom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:299073

A. Petrina, "Razvoj funkcionalnih proizvoda obogaćenih likopenom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:299073

Metadata
TitleRazvoj funkcionalnih proizvoda obogaćenih likopenom
Title (english)Development of functional food enriched with lycopene
AuthorAna Petrina
MentorBranka Levaj (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 country2023-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Likopen je prirodni pigment, prepoznatljive crvene boje prisutan u voću i povrću, posebno u rajčicama, koji se istaknuo zbog svojih antioksidacijskih svojstava i mnogobrojnih pozitivnih učinaka na ljudsko zdravlje. U današnje vrijeme postoje mnogobrojne studije koje su istražile kemijska i fizikalna svojstva likopena te njegov potencijal za poboljšanje nutritivnih karakteristika prehrambenih proizvoda. Zbog svoje velike antioksidacijske sposobnosti, sve više dolazi do izražaja njegova uloga u očuvanju nutritivne vrijednosti namirnica koje se njime obogaćuju, poboljšanja nutraceutičkih svojstava namirnica te pri konzerviranju prehrambenih proizvoda u svrhu produženja roka trajanja. Stoga se u prehrambenoj industriji sve više pozornosti posvećuje razvoju i odabiru metoda obogaćivanja likopenom s ciljem osiguranja njegove stabilnosti i učinkovite apsorpcije u organizmu. Ovaj rad ukazuje na potencijalne mogućnosti za razvoj novih funkcionalnih proizvoda obogaćenih likopenom s ciljem ekonomičnije proizvodnje i poboljšanja zdravlja potrošača.
Abstract (english)
Lycopene is a natural pigment with a distinctive red color found in fruits and vegetables, especially in tomatoes. It has gained recognition for its antioxidant properties and numerous positive effects on human health. Nowadays, there are numerous studies that have explored the chemical and physical properties of lycopene and its potential to improve the nutritional characteristics of food products. Because of its potent antioxidant capabilities, its significance in maintaining the nutritional quality of enriched foods, augmenting the nutraceutical characteristics of food items, and prolonging the shelf life of food products, lycopene is gaining greater recognition. Therefore, the food industry is paying more attention to the development and selection of methods for enriching products with lycopene to ensure its stability and efficient absorption in the body. This paper highlights potential opportunities for the development of new functional products enriched with lycopene with the aim of cost-effective production and improving consumer health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:299073
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 on2024-04-18 09:21:45