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undergraduate thesis
Tradicionalni fermentirani proizvodi kao nosioci probiotika
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:619384
Mađarević, Barbara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Mađarević, B. (2023). Tradicionalni fermentirani proizvodi kao nosioci probiotika (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:619384

Mađarević, Barbara. "Tradicionalni fermentirani proizvodi kao nosioci probiotika." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:619384

Mađarević, Barbara. "Tradicionalni fermentirani proizvodi kao nosioci probiotika." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:619384

Mađarević, B. (2023). 'Tradicionalni fermentirani proizvodi kao nosioci probiotika', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:619384

Mađarević B. Tradicionalni fermentirani proizvodi kao nosioci probiotika [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 April 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:619384

B. Mađarević, "Tradicionalni fermentirani proizvodi kao nosioci probiotika", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:619384

Metadata
TitleTradicionalni fermentirani proizvodi kao nosioci probiotika
Title (english)Traditional fermented products as carriers of probiotics
AuthorBarbara Mađarević
MentorKristina Mastanjević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2023-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U novije vrijeme povećao se interes potrošača za hranom koja aktivno djeluje u promicanju dobrobiti za zdravlje i pomiče granice očekivanog trajanja života, te ciljano djeluje na sprječavanje razvoja nekih kroničnih bolesti. Kao rezultat toga, uočeno je da je tradicionalna hrana izvrsno sredstvo za dostavu probiotika i nutraceutika direktno u organizam. Tradicionalna hrana na bazi probiotika može imati pozitivne učinke na sastav crijevnog mikrobioma i cjelokupno zdravlje. Povećana potražnja za tradicionalnom hranom dolazi iz prihvatljivosti ovih proizvoda od strane potrošača koji prepoznaju njen potencijal da djeluje kao nosač visoko vrijednih nutraceutika i probiotika. Cilj ovog rada je prikazati razne tradicionalne proizvode i njihovu primjenu s naglaskom na blagotvorna svojstva koja im se pripisuju.
Abstract (english)
In recent years, there has been a growing consumer interest in food that actively contributes to promoting well-being, extending expected lifespan, and specifically targeting the prevention of certain chronic diseases. As a result, it has been observed that traditional food serves as an excellent vehicle for delivering probiotics and nutraceuticals directly into the body. Traditional probiotic-based foods can have positive effects on the composition of the gut microbiome and overall health. The increased demand for traditional food arises from consumers' acceptance of these products, recognizing their potential to act as carriers of highvalue nutraceuticals and probiotics. The goal of this paper is to showcase various traditional products and their applications, with an emphasis on the beneficial properties attributed to them.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:619384
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 on2023-10-16 10:38:35