prikaz prve stranice dokumenta Tehnologija proizvodnje i mljevenja zobi te primjena zobi u prehrani
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undergraduate thesis
Tehnologija proizvodnje i mljevenja zobi te primjena zobi u prehrani
2017. urn:nbn:hr:109:695982
Šnjarić, Ela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Šnjarić, E. (2017). Tehnologija proizvodnje i mljevenja zobi te primjena zobi u prehrani (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:695982

Šnjarić, Ela. "Tehnologija proizvodnje i mljevenja zobi te primjena zobi u prehrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:695982

Šnjarić, Ela. "Tehnologija proizvodnje i mljevenja zobi te primjena zobi u prehrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:695982

Šnjarić, E. (2017). 'Tehnologija proizvodnje i mljevenja zobi te primjena zobi u prehrani', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:695982

Šnjarić E. Tehnologija proizvodnje i mljevenja zobi te primjena zobi u prehrani [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 September 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:695982

E. Šnjarić, "Tehnologija proizvodnje i mljevenja zobi te primjena zobi u prehrani", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:695982

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Metadata
TitleTehnologija proizvodnje i mljevenja zobi te primjena zobi u prehrani
Title (english)Production and milling technology of oats and used of oats in the diet
AuthorEla Šnjarić
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2017-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zob, Avena Sativa, je jednogodišnja kultura koja kao plod daje zrno. Zrno zobi je izduženog oblika, prekriveno je dlačicama i ima brazdicu s donje strane, bogato je masnim kiselinama (oleinska i linolenska kiselina), škrobom, bjelančevinama, vitaminima i mineralima. Cijela zobena zrna mogu se koristiti kao hrana za životinje, kao sirovina za industrijske procese ili za mljevenje. Interes za upotrebu zobi u prehrambenoj industriji se tijekom proteklog desetljeća naglo povećao zbog velikog udjela vlakana, posebice β-glukana koji usporava apsorpciju glukoze i smanjuje razinu kolesterola u krvi. Zob se postupcima čišćenja, ljuštenja, rezanja, mljevenja i prešanja na valjcima pretvara u pahuljice ili u zobeno brašno i posije, proizvode od kojih se dalje proizvode prehrambeni proizvodi poput pahuljica za doručak, kruha, tjestenina, grickalica, kolača i raznih pića.
Abstract (english)
Oat, Avena Sativa, is a hardy crop that given the grain. Grain is elongated, covered with hair and has a furrow on the lower side, richly with fatty acids (oleic and linolenic acids), starch, proteins, vitamins and minerals. Whole oat grain can be used for animal feed, as a feedstock for industrial processes or for oat milling. Interest for the use of oats in the food industry during the past decade was have increased significantly due to the high fiber content in oats, especially β-glucan that slows glucose absorption and reduces blood cholesterol levels. Oats are transformed by procedures cleaning, flaking, cutting, milling, rolling on rollers into at flour, bran or flakes which are used for groceries like breakfast cereals, breads, pasta, snack foods, sweet products and beverages.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:695982
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 09:11:53