prikaz prve stranice dokumenta Riblje ulje kao dodatak prehrani
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undergraduate thesis
Riblje ulje kao dodatak prehrani
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. urn:nbn:hr:109:841534
Bešvir, Vedrana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Bešvir, V. (2008). Riblje ulje kao dodatak prehrani (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:841534

Bešvir, Vedrana. "Riblje ulje kao dodatak prehrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:841534

Bešvir, Vedrana. "Riblje ulje kao dodatak prehrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:841534

Bešvir, V. (2008). 'Riblje ulje kao dodatak prehrani', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:841534

Bešvir V. Riblje ulje kao dodatak prehrani [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2008 [cited 2024 May 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:841534

V. Bešvir, "Riblje ulje kao dodatak prehrani", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:109:841534

Metadata
TitleRiblje ulje kao dodatak prehrani
AuthorVedrana Bešvir
MentorDaniela Čačić Kenjerić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2008-10-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Upotreba ribljeg ulja kao dodatka prehrani u današnje vrijeme postaje sve češća zbog sve većeg uočavanja korisnih svojstava ribljeg ulja, odnosno njegovog pozitivnog djelovanja na zdravlje ljudi. Cilj ovog rada je bio objasniti principe djelovanja, te sve efekte koje uzimanje ribljeg ulja u obliku suplemenata ima na čovjekovo zdravlje. Najčešće se koristi pri liječenju, zapravo smanjenju mogućeg oboljenja od kardiovaskularnih bolesti te neuroloških oboljenja. Njegova funkcionalnost proizlazi iz sadržaja velikih količina omega-3 masnih kiselina, a koje se opet upravo u ribljem ulju nalaze u najpovoljnijem omjeru. Riblje ulje je kao dodatak prehrani dostupno u tekućem obliku, odnosno kao ulje, te u vidu kapsula. Danas je učestalije uzimanje kapsula jer nemaju neugodan miris na riblje ulje no uvelike i zbog praktičnosti. Također, danas postoje mnogi proizvođači ribljeg ulja kao dodatka prehrani, ali samo oni proizvedeni farmaceutskog stupnja čistoće jamče najbolju učinkovitost i najveću sigurnost od mogućeg unosa žive i ostalih toksikanata koji se mogu naći u ribljem ulju. Smatra se kako konzumiranje ribe ili uzimanje ili uzimanje ribljeg ulja kao dodatka prehrani ima jednaki učinak, no u oba slučaja nalazimo određene prednosti i nedostatke.
Abstract (english)
The reason why is fish oil supplementation very often nowadays lies in its functionality and positive effect on human health. The aim was to explain principles of action as well as all the effects fish oil supplements have on human health. It's mostly used for treating and preventing cardiovascular and neurological diseases. The source of his functionality is content of large amounts and well balanced omega-3 fatty acids. These supplements are available as liquids and as capsules. Latter are used more often because they are more practical and don't have an unpleasant smell. There are a lot of manufacturers of fish oil supplements, but only those produced with pharmaceutical grade can guarantee best efficiency and assurance of possible intake of mercury and other potential toxicants present in fish oil. Eating fish or taking fish oil supplements have the same effect on human health, but with certain advantages and disadvantages.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:841534
ProjectNumber: 113-0000000-0548
Title: Prehrana i životne navike u očuvanju zdravlja
Title: Nutrition and lifestyle in health protection
Leader: Milena Mandić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 originReformatted digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public noteRad je izrađen na PTFOS 2008. Digitalizirano ak. 2019./2020.
Created on2022-12-09 14:09:49