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undergraduate thesis
Usporedba maslaca i margarina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:880358
Vapnar, Marija Magdalena
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

Vapnar, M. M. (2023). Usporedba maslaca i margarina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:880358

Vapnar, Marija Magdalena. "Usporedba maslaca i margarina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:880358

Vapnar, Marija Magdalena. "Usporedba maslaca i margarina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:880358

Vapnar, M. M. (2023). 'Usporedba maslaca i margarina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:880358

Vapnar MM. Usporedba maslaca i margarina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:880358

M. M. Vapnar, "Usporedba maslaca i margarina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:880358

Metadata
TitleUsporedba maslaca i margarina
Title (english)Comparison of butter and margarine
AuthorMarija Magdalena Vapnar
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 country2023-07-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Maslac i margarin proizvodi su sličnih karakteristika i primjene, a samim time i konkurencija jedan drugome na tržištu. Međutim, razlike između ova dva proizvoda jasno su vidljive na području njihova podrijetla, proizvodnje i nutritivnog sastava. Maslac je namirnica sa stoljetnom tradicijom, a proizvodi se od mlijeka. Margarin je nastao kao jeftinija zamjena za maslac na biljnoj bazi. Danas se maslac i margarin proizvode za tržište različitim strogo kontroliranim tehnološkim postupcima. U nutritivnom sastavu maslaca i margarina prevladavaju masti. Maslac je bogat zasićenim masnim kiselinama, a margarin nezasićenima. Različit sastav omogućuje im i različit utjecaj na zdravlje što čini jednu od glavnih karakteristika koje su u interesu potrošača kod odabira proizvoda. U prodaji se maslac i margarin nalaze u obliku različitih proizvoda uključujući i one koji su njihova mješavina. I jedan i drugi proizvod imaju svoje prednosti i nedostatke na svim navedenim područjima stoga je teško odabrati onaj bolji.
Abstract (english)
Butter and margarine are products with similar characteristics and usage, and therefore eachother's competition on the market. However, the differences between these two products are clearly visible in terms of their origin, production and nutritional composition. Butter is a foodstuff with a centuries-old tradition and it is made from milk. Margarine was created as a cheap plant based substitute for butter. Today, butter and margarine are produced for the market using various strictly controlled processing technologies. The nutritional composition of butter and margarine is dominated by fats. Butter is rich in saturated fatty acids, while margarine is rich in unsaturated ones. The different composition allows them to have a different impact on health, which is one of the main characteristics in interest of consumers when choosing a product. Butter and margarine are sold in form of various products, including the ones that are a mixture of them. Both products have advantages and disadvantages in all the mentioned areas, therefore it is difficult to choose a better one.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:880358
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-05-06 08:27:58