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undergraduate thesis
Sastav i ljekovita svojstva matične mliječi
2017. urn:nbn:hr:109:242584
Prodanović, Ana Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

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Prodanović, A. M. (2017). Sastav i ljekovita svojstva matične mliječi (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:242584

Prodanović, Ana Marija. "Sastav i ljekovita svojstva matične mliječi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:242584

Prodanović, Ana Marija. "Sastav i ljekovita svojstva matične mliječi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:242584

Prodanović, A. M. (2017). 'Sastav i ljekovita svojstva matične mliječi', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:242584

Prodanović AM. Sastav i ljekovita svojstva matične mliječi [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:242584

A. M. Prodanović, "Sastav i ljekovita svojstva matične mliječi", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:242584

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Metadata
TitleSastav i ljekovita svojstva matične mliječi
Title (english)Composition and therapeutic properties of royal jelly
AuthorAna Marija Prodanović
MentorIvana Flanjak (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2017-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Matična mliječ je jedan od pčelinjih proizvoda koji se sve više koristi u prehrani u prirodnom obliku te kao dodatak različitim proizvodima (dodaci prehrani, kozmetički proizvodi, medicinski proizvodi). Mogu ju konzumirati svi uzrasti, od novorođenčadi do starijih osoba. Sadrži bioaktivne tvari koje doprinose zdravlju te ublažavaju simptome kod različitih bolesti i stanja. Pozitivan utjecaj na zdravlje ljudi najvećim dijelom se pripisuje (2E)-10-hidroksidec-2-enskoj kiselini (10-HDA), masnoj kiselini koja se nalazi samo u matičnoj mliječi te proteinima i fenolnim komponentama. Istraživanja su pokazala da matična mliječ ima antioksidativno, antimikrobno, antitumorsko, antialergijsko te protuupalno djelovanje. U ovom radu opisan je kemijski sastav, ljekovita svojstva te primjena matične mliječi.
Abstract (english)
Royal jelly is one of the bee products that is increasingly used in the human diet in native form and as component in various products (food supplements, cosmetic and medical products). It can be consumed by people of all ages, from newborns to older people. Royal jelly contains bioactive substances that contribute to health and smoothe the symptoms of various diseases and conditions. Health-promoting properties of royal jelly are mostly attributed to (2E)-10-hydroxydec-2-enoic acid (10-HDA), fatty acid which is found only in royal jelly, proteins and phenolic components. Studies have shown that royal jelly posses antioxidant, antimicrobial, antitumor, antiallergic and anti-inflammatory activity. This thesis describes chemical composition, therapeutic properties and usage of royal jelly.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:242584
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 on2017-09-20 08:05:22