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undergraduate thesis
Ljekovita svojstva pčelinjih proizvoda
2018. urn:nbn:hr:109:282535
Jurić, Ivona
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Jurić, I. (2018). Ljekovita svojstva pčelinjih proizvoda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:282535

Jurić, Ivona. "Ljekovita svojstva pčelinjih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:282535

Jurić, Ivona. "Ljekovita svojstva pčelinjih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:282535

Jurić, I. (2018). 'Ljekovita svojstva pčelinjih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:282535

Jurić I. Ljekovita svojstva pčelinjih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:282535

I. Jurić, "Ljekovita svojstva pčelinjih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:282535

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Metadata
TitleLjekovita svojstva pčelinjih proizvoda
Title (english)Medicinal characteristics of bee products
AuthorIvona Jurić
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Med je prirodan proizvod slatkog okusa i viskozne strukture koji posjeduje karakterističan miris i aromu. Proizvode ga pčele iz nektara biljaka. Neke od najpoznatijih vrsta meda na našim prostorima su bagremov, lipov, suncokretov, kestenov med i drugi. Osim visoke nutritivne vrijednosti, od davnina je poznato kako med ima ljekovita svojstva. Med djeluje antibakterijski, protuupalno, posjeduje antioksidacijska svojstva te se upravo zbog toga koristi za prevenciju i liječenje mnogih bolesti. Usprkos visokoj energetskoj vrijednosti, izuzetno je zdrav i poželjno ga je što češće koristiti kao zaslađivač umjesto šećera.
Abstract (english)
Honey is a natural product with sweet taste and a viscous structure that possesses a distinctive smell and aroma. It is produced by bees from nectar of plants. Some of the most famous types of honey in our area are acacia, linden, sunflower, chestnut honey and others. In addition to its high nutritional value, it has long been known that honey has medicinal properties. Honey acts antibacterial, anti-inflammatory, possesses antioxidant properties and is precisely why it is used for the prevention and treatment of many diseases. Despite its high energy value, it is exceptionally healthy and it is desirable to use it as a sweetener instead of sugar.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:282535
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 on2018-11-05 09:24:15