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undergraduate thesis
Ugljikohidrati u zdravlju i bolesti
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:291225
Bilić, Monika
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

Bilić, M. (2015). Ugljikohidrati u zdravlju i bolesti (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:291225

Bilić, Monika. "Ugljikohidrati u zdravlju i bolesti." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:291225

Bilić, Monika. "Ugljikohidrati u zdravlju i bolesti." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:291225

Bilić, M. (2015). 'Ugljikohidrati u zdravlju i bolesti', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:291225

Bilić M. Ugljikohidrati u zdravlju i bolesti [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2025 February 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:291225

M. Bilić, "Ugljikohidrati u zdravlju i bolesti", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:291225

Metadata
TitleUgljikohidrati u zdravlju i bolesti
Title (english)Carbohydrates in health and disease
AuthorMonika Bilić
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 country2015-10-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Ugljikohidrati predstavljaju najvažniji izvor energije za sve populacijske skupine u svim dijelovima svijeta s ukupnim doprinosom ukupnom energetskom unosu između 40% i 70%. Tijekom proteklih 25 godina došlo je do značajnog napretka u poznavanju ugljikohidrata, od njegovih kemijskih svojstava, strukture pa sve do njihove uloge u održavanju zdravlja i liječenju različitih bolesti i stanja. Tu se u najvećoj mjeri spominju prehrambena vlakna (topljiva i netopljiva) koja su povezana s redukcijom tjelesne mase, smanjenjem rizika od kardiovaskularnih bolesti, povoljno utječu na dijabetes tipa 2 (regulacija glikemije), smanjuju rizik od nastanka zubnog karijesa i brojni drugi. Nije ni čudo što su ugljikohidrati u fokusu medijskog interesa, ali i interesa prehrambene industrije. Prehrambena se industrija prilagođava potrebama i zahtjevima tržišta te su funkcionalni proizvodi dio naše svakodnevice. Od funkcionalnih proizvoda se posebno ističu proizvodi niskog glikemijskog indeksa, proizvodi sa smanjenim udjelom dodanog šećera, proizvodi s dodatkom sladila, ekstrudirani proizvodi s povećanim udjelom prehrambenih vlakana i drugi. Cilj ovog rada je dati osvrt na sve ove aspekte vezane uz ugljikohidrate, uz naglasak na njihovoj ulozi u očuvanju zdravlja i redukciji rizika za više bolesti.
Abstract (english)
Carbohydrates are the main source of energy for all population groups around the globe with contribution of 40% up to 70% of daily energy intake. During last 25 years significant improvement in our understanding of the role of carbohydrates can be noted, from its chemical properties, structure, to its role in health preservation and curative role in different states and diseases. In that term, dietary fibres (soluble and insoluble) have special importance since they have been correlated with the reduction of body weight, reduced risk of cardiovascular diseases, positive impact on type 2 diabetes (via glycaemia regulation), reduced risk of tooth decay and many others. No wonder that carbohydrates are in the focus of media attention, and the food industry as well. Food industry adapts to needs and demand of the market and functional products are out daily routine. Among functional products the main attention goes towards products with low glycaemic index, products with reduced sugar content, products with added sweeteners, extruded products with high fibre content and others. The aim of this work is to give overview on all of these aspects regarding carbohydrates, with emphasis on their role in health preservation and reduction of risks for several diseases.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:291225
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-12-10 13:20:45