prikaz prve stranice dokumenta Energetski gelovi i pločice - nutritivne karakteristike i primjena
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undergraduate thesis
Energetski gelovi i pločice - nutritivne karakteristike i primjena
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:388617
Damjanović, Dragana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Damjanović, D. (2019). Energetski gelovi i pločice - nutritivne karakteristike i primjena (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:388617

Damjanović, Dragana. "Energetski gelovi i pločice - nutritivne karakteristike i primjena." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:388617

Damjanović, Dragana. "Energetski gelovi i pločice - nutritivne karakteristike i primjena." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:388617

Damjanović, D. (2019). 'Energetski gelovi i pločice - nutritivne karakteristike i primjena', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:388617

Damjanović D. Energetski gelovi i pločice - nutritivne karakteristike i primjena [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:388617

D. Damjanović, "Energetski gelovi i pločice - nutritivne karakteristike i primjena", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:388617

Metadata
TitleEnergetski gelovi i pločice - nutritivne karakteristike i primjena
Title (english)Energy Gels and Bars - Nutritional Characteristics and Applications
AuthorDragana Damjanović
MentorInes Banjari (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2019-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Energetski gelovi i pločice su proizvodi koji su prvenstveno namijenjeni sportašima. Razvijeni su kao praktični načini nadoknade energije prije i za vreme tjelesne aktivnosti. Ugljikohidrati, u različitim kombinacijama čine osnovu ovih proizvoda, no mogu sadržavati i druge tvari poput vitamina koji ubrzavaju stanični metabolizam ili pak kofeina koji utječe na izdržljivost. Baza energetskih gelova je maltodekstroza i značajne količine elektrolita, pa su i dobar način nadoknade istih za vrijeme dugotrajnih aktivnosti. Energetske pločice u svom sastavu imaju i masti, a s obzirom da najviše podsjećaju na uobičajenu hranu sve su popularniji među potrošačima, neovisno o tome jesu li tjelesno aktivni ili ne. Zbog visokog sadržaja energije u maloj količini proizvoda potrebno je osvijestiti potrošače kako energetske pločice mogu značajno povećati dnevni energetski unos i rezultirati povećanjem tjelesne mase. Energetski gelovi i pločice se sve češće ispituju u kontekstu alternativnih enteralnih pripravaka, odnosno kao moguća rješenja za prevenciju malnutricije, posebice kod osoba starije životne dobi.
Abstract (english)
Energy gels and bars are products that are primarily intended for athletes. They have been developed as practical ways of replenishing energy before and during physical activity. Carbohydrates, in various combinations, are the basis of these products, but they can also contain other substances such as vitamins that speed up cell metabolism or caffeine, which affects endurance. Maltodextrose is the most common carbohydrate basis of energy gels which contain significant amounts of electrolytes, therefore represent good alternative to recover losses during prolonged activities. Energy bars also contain fats, but due to their composition that is more close to common foods they are becoming increasingly popular with consumers, regardles of their physical activity level. Due to the high energy content in a small amount of products, it is necessary to improve consumer awareness that energy bars can significantly increase their daily energy intake and result in weight gain. Energy gels and bars are increasingly being assessed in the context of alternative enteral products, i.e. as a possible solutions for the prevention of malnutrition, especially in the elderly.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:388617
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 on2019-10-10 08:23:30