prikaz prve stranice dokumenta Začini u pekarskim proizvodima
Access restricted to students and staff of home institution
undergraduate thesis
Začini u pekarskim proizvodima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:544198
Mareljić, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Mareljić, M. (2018). Začini u pekarskim proizvodima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:544198

Mareljić, Martina. "Začini u pekarskim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:544198

Mareljić, Martina. "Začini u pekarskim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:544198

Mareljić, M. (2018). 'Začini u pekarskim proizvodima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:544198

Mareljić M. Začini u pekarskim proizvodima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:544198

M. Mareljić, "Začini u pekarskim proizvodima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:544198

Metadata
TitleZačini u pekarskim proizvodima
Title (english)Spices in bakery products
AuthorMartina Mareljić
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2018-07-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Temeljni dio čovjekova života je prehrana, a začini predstavljaju važan dio prehrane. U ljudskoj prehrani značajno su zastupljeni kruh i pekarski proizvodi, a u proizvodnji takvih proizvoda mogućnosti uporabe različitih začina je vrlo velika. Upotreba začina i začinskog bilja u pripremanju hrane seže od samih početaka čovjekova postojanja. Nekada su se začini i začinsko bilje upotrebljavali kako bi se prikrio miris hrane koja nije svježa, te kako bi se poboljšao okus neukusne hrane. Danas je, također njihova primjena u pripremi hrane uvelike prisutna, jer osim što svojom raznolikošću mirisa, okusa i boja oplemenjuju svako jelo, začini se koriste za pojačavanje okusa hrane i gastronomskog doživljaja i uživanja u hrani pa tako i u kruhu te pekarskim proizvodima. Također, služe kao sredstva za konzerviranje, imaju fiziološko značenje za organizam, jer već u malim koncentracijama aktiviraju osjetila mirisa i okusa, a novija istraživanja pokazala su da neki sastojci začina djeluju ljekovito te imaju povoljan utjecaj na ljudsko zdravlje.
Abstract (english)
The nutrition is the fundamental part of human life and an important part of nutrition is being represented by spices. Bread and bakery products in human nutrition are being significantly represented and in the production of such products is very large possibility of using different spices. The spices and herbs usage in the food preparation goes back to the very beginnings of man's existence. Sometimes, spices and herbs have been used to conceal the odour of foods that are not fresh and to enhance the taste of tasteless food. Today, their usage in food preparation has been also largely present, because, besides that they with their diversity of smell, taste and colour refine every dish, spices has been also used in food taste enhancements and in gastronomic experiences and enjoyments in food and bread and bakery products. Also, they serve as preservatives, have a physiological meaning for the organism, because the smells and tastes are already being activated even with small concentrations of spices, and recent studies have been showing that some of the spice ingredients are medicinal and that they have the beneficial effects on human health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:544198
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-09-12 10:57:15