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undergraduate thesis
Prehrambeni aditivi u suvremenoj ugostiteljskoj ponudi
Šibenik: Polytechnic of Sibenik, 2021. urn:nbn:hr:143:890932
Bunčić, Ivana
Šibenik University of Applied Sciences
Management

Institutional repository: VUS REPOSITORY

Cite this document

Bunčić, I. (2021). Prehrambeni aditivi u suvremenoj ugostiteljskoj ponudi (Undergraduate thesis). Šibenik: Šibenik University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:143:890932

Bunčić, Ivana. "Prehrambeni aditivi u suvremenoj ugostiteljskoj ponudi." Undergraduate thesis, Šibenik University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:143:890932

Bunčić, Ivana. "Prehrambeni aditivi u suvremenoj ugostiteljskoj ponudi." Undergraduate thesis, Šibenik University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:143:890932

Bunčić, I. (2021). 'Prehrambeni aditivi u suvremenoj ugostiteljskoj ponudi', Undergraduate thesis, Šibenik University of Applied Sciences, accessed 11 July 2024, https://urn.nsk.hr/urn:nbn:hr:143:890932

Bunčić I. Prehrambeni aditivi u suvremenoj ugostiteljskoj ponudi [Undergraduate thesis]. Šibenik: Šibenik University of Applied Sciences; 2021 [cited 2024 July 11] Available at: https://urn.nsk.hr/urn:nbn:hr:143:890932

I. Bunčić, "Prehrambeni aditivi u suvremenoj ugostiteljskoj ponudi", Undergraduate thesis, Šibenik University of Applied Sciences, Šibenik, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:143:890932

Metadata
TitlePrehrambeni aditivi u suvremenoj ugostiteljskoj ponudi
Title (english)FOOD ADDITIVES IN MODERN HOSPITALITY INDUSTRY
AuthorIvana Bunčić
MentorNikolina Gaćina (mentor)
Committee memberJasmina Sladoljev (predsjednik povjerenstva)
Committee memberTanja Radić Lakoš (član povjerenstva)
Committee memberNikolina Gaćina (član povjerenstva)
GranterŠibenik University of Applied Sciences
(Management)
Šibenik
Defense date and country2021-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Prehrambeni aditivi su tvari koji se dodaju hrani kako bi poboljšala svoj izgled, okus i ostala organoleptička svojstva, te kako bi produljila njezinu valjanost. Prehrambeni aditivi prema podijetlu se dijele na prirodne i umjetne. Prirodni aditivi mogu biti biljnog, životinjskog, mineralnog porijekla, a mogu potjecati i iz mikroorganizama. Umjetni aditivi intetiziraju se kemijskim postupcima (boje, sladila, arome..). Prehrambeni aditivi se označavaju slovom E i odgovarajućim brojem, te takvih aditiva u Republici Hrvatskoj ima 317 u upotrebi, te su oni svrstani u različite kategorije. Kao bi se određeni spoj stavio na listu aditiva, potrebno je proći postupak ispitivanja, da se utvrdi kako nije štetan za zdravlje potrošača. Zahtjev za odobrenje za uporabu aditiva podnosi se Ministarstvu zdravstva. Ako se ispostavi da je neki aditiv štetan po zdravlje, isti će odmah biti obustavljen.
Abstract (english)
Food additives are substances that are added to food to improve its appearance, taste and other organoleptic performances, and to prolong its validity. Food additives according to the subdivision are divided into artificial and synthesized. Natural additives can be made of plant, animal, or mineral origin, and can also originate from microorganisms. Artificial additives are being intensified by chemical processes (colors, sweeteners, flavors ...). Food additives are marked with the letter E and the corresponding number, and there are 317 types of additives used in Croatia, which are classified into different categories. In order to put a certain compound on the list of additives, it is necessary to go through serious test procedures, in order to determine whether it is or it is not harmful to the consumers. The application for approval for the use of additives is to be submitted to the Ministry of Health department. If it turns out that an additive is harmful to human health, it will be stopped permanently.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:143:890932
Study programmeTitle: Management; specializations in: Tourism Management, Information Management
Course: Tourism Management
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2021-09-28 07:01:33