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undergraduate thesis
Bijeli čaj: Proizvodnja, kemijski sastav i zdravstveni učinci
2018. urn:nbn:hr:109:269360
Marinić, Gabrijela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Marinić, G. (2018). Bijeli čaj: Proizvodnja, kemijski sastav i zdravstveni učinci (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:269360

Marinić, Gabrijela. "Bijeli čaj: Proizvodnja, kemijski sastav i zdravstveni učinci." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:269360

Marinić, Gabrijela. "Bijeli čaj: Proizvodnja, kemijski sastav i zdravstveni učinci." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:269360

Marinić, G. (2018). 'Bijeli čaj: Proizvodnja, kemijski sastav i zdravstveni učinci', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 31 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:269360

Marinić G. Bijeli čaj: Proizvodnja, kemijski sastav i zdravstveni učinci [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2025 January 31] Available at: https://urn.nsk.hr/urn:nbn:hr:109:269360

G. Marinić, "Bijeli čaj: Proizvodnja, kemijski sastav i zdravstveni učinci", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:269360

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Metadata
TitleBijeli čaj: Proizvodnja, kemijski sastav i zdravstveni učinci
Title (english)White tea: Production, chemical composition and health effects
AuthorGabrijela Marinić
MentorAntun Jozinović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2018-06-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pravi čajevi (crni, zeleni, bijeli i oolong) dobiju se od listića biljke čajevca Camellia sinensis koja se uzgaja na plantažama diljem Kine. U procesu proizvodnje bijelog čaja ne provodi se fermentacija, čaj se minimalno obrađuje te se upotrebljavaju najmlađi listići čaja koji obiluju kemijskim komponentama, a to su: voda, enzimi, polifenoli, aminokiseline, ugljikohidrati i ostali sastojci. Listići se najprije beru, a prije venuća i valjanja blago tretiraju parom kako bi se inhibirali enzimi. Na kraju se listići suše te čiste, sortiraju i pakiraju. Zdravstvene prednosti bijelog čaja uključuju smanjeni rizik od raka, kardiovaskularnih bolesti, doprinose poboljšanju oralnog zdravlja, pomaže u održavanju dobrog zdravlja te antioksidacijskim potencijalom može pozitivno djelovati na usporavanje starenja.
Abstract (english)
The true teas (black, green, white and oolong) are obtained from the leafy tea plant Camellia sinensis, which is grown on plantations all over China. In the process of white tea producing, fermentation is not carried out, tea is minimally processed and the youngest tea leaves abound with chemical components such as: water, enzymes, polyphenols, amino acids, carbohydrates and other ingredients are used. Leaves are first harvested, and before withering and rolling, they are treating slightly with steam to inhibit enzymes. Finally, the leaves are dried and cleaned, sorted and packed. The health benefits of white tea include reduced risk of cancer, cardiovascular diseases, contributing to improved oral health, helping to maintain good health, and and antioxidant potential can positively affect aging retardation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:269360
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 on2018-06-15 10:33:11