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undergraduate thesis
Prebiotici i sinbiotici u mljekarskoj industriji
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:772914
Larma, Krunoslav
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Larma, K. (2015). Prebiotici i sinbiotici u mljekarskoj industriji (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:772914

Larma, Krunoslav. "Prebiotici i sinbiotici u mljekarskoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:772914

Larma, Krunoslav. "Prebiotici i sinbiotici u mljekarskoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:772914

Larma, K. (2015). 'Prebiotici i sinbiotici u mljekarskoj industriji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:772914

Larma K. Prebiotici i sinbiotici u mljekarskoj industriji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:772914

K. Larma, "Prebiotici i sinbiotici u mljekarskoj industriji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:772914

Metadata
TitlePrebiotici i sinbiotici u mljekarskoj industriji
Title (english)Prebiotics and synbiotics in dairy industry
AuthorKrunoslav Larma
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2015-10-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Fermentirani mliječni proizvodi, proizvodi dobiveni fermentacijom laktoze u mlijeku, su najpopularniji komercijalni industrijski proizvodi ne samo zbog brojnih nutritivnih i terapijskih karakteristika nego zbog unosa probiotika u ljudski probavni sustav. Ljudsko debelo crijevo sadrži veliku koncentraciju bakterija (1012 po gramu suhe tvari sadržaja debelog crijeva), a istraživanja pokazuju da probiotički mikroorganizmi u mikroflori debelog crijeva korisno djeluju na zdravlje domaćina. Glavni čimbenici za razmnožavanje probiotika i njihov opstanak u ljudskom probavnom sustavu su prebiotici, neprobavljivi oligosaharidi, tj. dijetalni šećeri. Sinbiotiči proizvodi predstavljaju kombinaciju tih probiotičkih mikroorganizama i njihovih prebiotičkih prehrambenih sastojaka, te u fermentiranim mliječnim proizvodima povoljno djeluju na zdravlje i spriječavaju razne bolesti.
Abstract (english)
Fermented milk products, products made by the fermentation of lactose in milk, are the most popular commercial industrial products not only due to their many nutritional and therapeutic characteristics but also for the intake of probiotics in the human digestive system. The human colon contains a large concentration of bacteria (1012 per gram of dry matter content of the colon), and studies have shown that probiotic microorganisms in the colon microflora have beneficial effects on the health of the host. The main factors for the multiplication of probiotics and their survival in the human digestive system are prebiotic, non digestible oligosaccharides, ie. dietary sugars. Synbiotics products represent a combination of probiotic microorganisms, and their prebiotic food ingredients, and have many health benefits in products of fermented milk and also prevent various diseases.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:772914
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 on2016-01-15 11:19:16