prikaz prve stranice dokumenta Proizvodnja, kemijski sastav i zdravstveni učinci crnog čaja
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undergraduate thesis
Proizvodnja, kemijski sastav i zdravstveni učinci crnog čaja
2019. urn:nbn:hr:109:293055
Bionda, Helena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Bionda, H. (2019). Proizvodnja, kemijski sastav i zdravstveni učinci crnog čaja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:293055

Bionda, Helena. "Proizvodnja, kemijski sastav i zdravstveni učinci crnog čaja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:293055

Bionda, Helena. "Proizvodnja, kemijski sastav i zdravstveni učinci crnog čaja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:293055

Bionda, H. (2019). 'Proizvodnja, kemijski sastav i zdravstveni učinci crnog čaja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:293055

Bionda H. Proizvodnja, kemijski sastav i zdravstveni učinci crnog čaja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:293055

H. Bionda, "Proizvodnja, kemijski sastav i zdravstveni učinci crnog čaja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:293055

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Metadata
TitleProizvodnja, kemijski sastav i zdravstveni učinci crnog čaja
Title (english)Production, Chemical Composition and Health Effects of Black Tea
AuthorHelena Bionda
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 country2019-07-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Crni čaj je potpuno fermentirani čaj. Zajedno sa zelenim, bijelim i oolong čajem čini grupu pravih čajeva koji se dobivaju različitim postupcima prerade listića i pupoljaka biljke Camellia sinensis. Proces proizvodnje crnog čaja se sastoji od venuća lišća, kidanja i valjanja te fermentacije. Crni čaj se najviše konzumira u Indiji, a zbog mnogobrojnih blagodati na zdravlje ljudi popularnost mu raste i u drugim krajevima svijeta. Zbog velike količine polifenola, crni čaj ima antioksidacijsko, antikancerogeno, antimutageno i antimikrobno djelovanje. Također služi i kao zamjena za kavu jer sadrži kofein.
Abstract (english)
Black tea is fully fermented tea. Green, white, oolong tea and black tea are considered „true teas“, because they are obtained by various processing methods of leaves and buds of the Camellia sinensis plant. Black tea production process is consist of wither leaves, tearing, rolling and fermentation. Black tea is most consumed in India. Due to many benefits for human health, its popularity grows in many other countries worldwide. As a result of the large amount of polyphenols, black tea has antioxidant, antimutagenic and antimicrobial effects. It also serves as a coffee substitute because it contains caffeine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:293055
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 on2019-07-22 10:31:54