prikaz prve stranice dokumenta Proteini sirutke kao dodatak prehrani u populaciji studenata rekreativaca
Access restricted to students and staff of home institution
undergraduate thesis
Proteini sirutke kao dodatak prehrani u populaciji studenata rekreativaca
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:437873
Perišić, Kristina
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

Perišić, K. (2023). Proteini sirutke kao dodatak prehrani u populaciji studenata rekreativaca (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:437873

Perišić, Kristina. "Proteini sirutke kao dodatak prehrani u populaciji studenata rekreativaca." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:437873

Perišić, Kristina. "Proteini sirutke kao dodatak prehrani u populaciji studenata rekreativaca." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:437873

Perišić, K. (2023). 'Proteini sirutke kao dodatak prehrani u populaciji studenata rekreativaca', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:437873

Perišić K. Proteini sirutke kao dodatak prehrani u populaciji studenata rekreativaca [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:437873

K. Perišić, "Proteini sirutke kao dodatak prehrani u populaciji studenata rekreativaca", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:437873

Metadata
TitleProteini sirutke kao dodatak prehrani u populaciji studenata rekreativaca
Title (english)Whey Protein Supplementation in Physically Active Students
AuthorKristina Perišić
MentorDaniela Čačić Kenjerić (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 country2023-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Sirutka je visoko vrijedan nusproizvod u tehnološkom procesu proizvodnje sira ili kazeina a koristi se, uz ostale namjene, za dobivanje proteina sirutke. Iako se oni mogu koristiti na više načina cilj ovog rada je dati pregled uporabe proteina sirutke kao dodatka prehrani u studentskoj populaciji koja prakticira neki od oblika treninga. Proteinski dodaci prehrani, naime, posebice su interesantni populaciji fizički aktivnih osoba (sportaša) koji ih koriste s ciljem poticanja rasta i održavanja mišićne mase. Uz pregled literaturnih spoznaja, rad će obuhvatiti i pregled realnih podataka o praksi upotrebe proteina sirutke i razlozima njihova uzimanja.
Abstract (english)
Whey is highly valued by-product in the technological process of manufacturing cheese or casein and it is used, among other purposes, to obtain whey protein. Although whey protein can be used in several ways, the goal of this paper is to give a review of whey protein supplementation in physically active students. The greatest interest in protein supplements is shown by a population of physically active people (athletes) that use the protein supplements in order to stimulate and mantain muscle growth. In addition to the systematic review knowledge, the paper will also include review of collected data on the practice of whey protein supplementation and the reasons behind it.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:437873
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 on2023-09-25 15:39:34