prikaz prve stranice dokumenta Prehrambeni izvori proteina - namirnice animalnog i biljnog podrijetla te dodaci prehrani
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undergraduate thesis
Prehrambeni izvori proteina - namirnice animalnog i biljnog podrijetla te dodaci prehrani
2019. urn:nbn:hr:109:745641
Majdančić, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Cite this document

Majdančić, M. (2019). Prehrambeni izvori proteina - namirnice animalnog i biljnog podrijetla te dodaci prehrani (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:745641

Majdančić, Maja. "Prehrambeni izvori proteina - namirnice animalnog i biljnog podrijetla te dodaci prehrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:745641

Majdančić, Maja. "Prehrambeni izvori proteina - namirnice animalnog i biljnog podrijetla te dodaci prehrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:745641

Majdančić, M. (2019). 'Prehrambeni izvori proteina - namirnice animalnog i biljnog podrijetla te dodaci prehrani', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 31 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:745641

Majdančić M. Prehrambeni izvori proteina - namirnice animalnog i biljnog podrijetla te dodaci prehrani [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2025 January 31] Available at: https://urn.nsk.hr/urn:nbn:hr:109:745641

M. Majdančić, "Prehrambeni izvori proteina - namirnice animalnog i biljnog podrijetla te dodaci prehrani", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:745641

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Metadata
TitlePrehrambeni izvori proteina - namirnice animalnog i biljnog podrijetla te dodaci prehrani
Title (english)Dietary Sources of Proteins - Foods of Animal and Plant Origin and Dietary Supplements
AuthorMaja Majdančić
MentorDaniela Čačić Kenjerić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Nutritional Science
Abstract
Proteini su važni sastojci hrane jer su potrebni za rast i razvoj različitih tkiva u ljudskom organizmu. Konzumacijom odgovarajuće količine proteina, animalnog ili biljnog podrijetla, organizmu je osigurano nesmetano funkcioniranje. Namirnice animalnog podrijetla karakteriziraju proteini u čijem su sastavu zastupljene sve aminokiseline potrebite za rast i obnovu ljudskih tkiva te se unosom takve hrane u organizam u dostatnoj količini potreba za proteinima zadovoljava na najadekvatniji način. Proteinske namirnice biljnog podrijetla ili nemaju sve aminokiseline ili neku od njih sadrže u nedostatnoj količini pa je kombinacija odgovarajućih namirnica (npr. žitarice i mahunarke) nužno kako bi se dobila dobra zamjena za proteine životinjskog podrijetla. Cilj ovog završnog rada je dati pregled različitih namirnica izvora proteina te istaknuti prednosti i nedostatke svake od njih kao i dati preporuke za njihovo komplementiranje.
Abstract (english)
Proteins are an important compound of food because they are needed for the growth and development of various tissues in the human body. Consumption of an adequate amount of proteins, animal or plant - based, ensures the body's undisturbed functioning. Animal-based products are characterised by proteins containing all amino acids which are needed for growth and development of the human body and as such present the best choice of proteins. Plant based foods either do not contain all amino acids or don’t contain them in good shares and therefore it is necessary to combine them (for example cereals and legumes) to achieve good substitute for animal proteins. The aim of this thesis is to provide overview of animal-based foods and plant based protein foods and to present their positive and negative characteristics. Some recommendations for the complementation of various foods will also be provided.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:745641
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 on2019-10-09 10:21:21