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undergraduate thesis
Svojstva, sastav i prehrambena vrijednost žitarica
2017. urn:nbn:hr:109:095471
Brašnić, Mato
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Brašnić, M. (2017). Svojstva, sastav i prehrambena vrijednost žitarica (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:095471

Brašnić, Mato. "Svojstva, sastav i prehrambena vrijednost žitarica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:095471

Brašnić, Mato. "Svojstva, sastav i prehrambena vrijednost žitarica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:095471

Brašnić, M. (2017). 'Svojstva, sastav i prehrambena vrijednost žitarica', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:095471

Brašnić M. Svojstva, sastav i prehrambena vrijednost žitarica [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 September 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:095471

M. Brašnić, "Svojstva, sastav i prehrambena vrijednost žitarica", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:095471

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Metadata
TitleSvojstva, sastav i prehrambena vrijednost žitarica
Title (english)Properties, composition and nutrition value of cereals
AuthorMato Brašnić
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2017-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Žitarice su najrasprostranjenije poljoprivredne kulture na svijetu. Obzirom da je njihov značaj kako u prehrani čovjeka tako i u hranidbi stoke izuzetno velik, važno je poznavati morfološka i biološka svojstva žitarica, njihov sastav te mogućnosti prerade koje će u najvećoj mjeri očuvati prehrambene vrijednosti žitarica. U žitarice se ubrajaju: pšenica, raž, ječam, zob, kukuruz, riža, proso, heljda, sirak, krupnik (pir) i pšenoraž (tritikale). U prehrani razlikujemo cjelovite žitarice i njihove proizvode te prerađene (rafinirane) žitarice i njihove proizvode. Cjelovite žitarice kao i njihovi proizvodi sadrže sve dijelove zrna žitarice (ovojnicu, endosperm i klicu). Prilikom prerade žitarica uklanja se klica i najveći dio ovojnice, tako da proizvodi od prerađenih žitarice sadrže u najvećom udjelu endopserm. Preradom se udio određenih nutrijenata smanjuje od 25 do 90 %. Kako se najveći dio prehrambeno vrijednih tvari nalazi u ovojnici i klici, preporuka nutricionista je da barem polovica ukupnih žitarica koje čovjek konzumira budu cjelovite žitarice.
Abstract (english)
Cereals are the most widespread crops in the world. The cereals is had a biggest significance in human and animal nutrition. It is very important to known the morphological and biological properties of cereals, as well as their composition and the processing possibilities for preserved the maximum nutritional value of cereals. The cereals include: wheat, rye, barley, oats, rice, corn, millet, buckwheat, sorghum, spelt and triticale. In nutrition are used whole-grain cereals and their products and processed (refined) cereals and their products. Whole-grain cereals as well as their products contained all parts of the cereal grain (bran, endosperm and germ). The germ and the largest part of the bran are removed in processed (refined) cereal grains, so that the products of processed cereals are mainly composed of endosperm. The quantity of certain nutrients is decreased 25 to 90 % by processing. The recommendation in diet is that at least half of the total amount of cereals was consumed as whole-grains because the most of the nutritional valuable substances are in the bran and germ.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:095471
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 on2017-07-25 08:54:27