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undergraduate thesis
Značaj prehrambenih vlakana zobi u prehrani
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:926244
Periš, Petra
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Periš, P. (2024). Značaj prehrambenih vlakana zobi u prehrani (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:926244

Periš, Petra. "Značaj prehrambenih vlakana zobi u prehrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:926244

Periš, Petra. "Značaj prehrambenih vlakana zobi u prehrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:926244

Periš, P. (2024). 'Značaj prehrambenih vlakana zobi u prehrani', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:926244

Periš P. Značaj prehrambenih vlakana zobi u prehrani [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:926244

P. Periš, "Značaj prehrambenih vlakana zobi u prehrani", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:926244

Metadata
TitleZnačaj prehrambenih vlakana zobi u prehrani
Title (english)The Importance of Dietary Fibers of Oats in the Diet
AuthorPetra Periš
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2024-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zob (Avene sativa L.) drevna je žitarica s bogatom poviješću korištenja u ishrani stoke. U posljednim desetljećima, značaj zobi u prehrani ljudi raste zahvaljujući njenom pozitivnom utjecaju na kronične nezarazne bolesti poput kardiovaskularnih bolesti, dijabetesa, pretilosti i hipertenzije. Zob je bogata visoko vrijednim i biološki aktivnim komponentama. Ključna komponenta zobi, koja je u najvećoj mjeri zaslužna za navedene dobrobiti, jest beta-glukan. Beta-glukan je topljivo prehrambeno vlakno koje dokazano doprinosi snižavanju ukupnog kolesterola i regulaciji šećera u krvi. Ovaj rad usmjeren je na doprinos svakodnevne konzumacije zobi ili proizvoda na bazi zobi u prevenciji bolesti i promicanju ljudskog zdravlja.
Abstract (english)
Oats (Avena sativa L.) are an ancient cereal with a long history of use as animal feed. In recent decades, the importance of oats in the human diet has increased due to its positive effects on chronic, non-communicable diseases such as cardiovascular disease, diabetes, obesity and hypertension. Oats are rich in very valuable and biologically active components. The main component of oats that is primarily responsible for these benefits is beta-glucan. Beta-glucan is a soluble fibre that has been shown to help lower total cholesterol levels and regulate blood sugar levels. This article looks at the contribution of daily consumption of oats or oat-based products to the prevention of disease and the promotion of human health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:926244
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 on2024-09-23 13:27:51