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undergraduate thesis
Proizvodnja, kemijski sastav i zdravstveni učinci oolong čaja
2020. urn:nbn:hr:109:439974
Bobovec, Josipa
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Bobovec, J. (2020). Proizvodnja, kemijski sastav i zdravstveni učinci oolong čaja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:439974

Bobovec, Josipa. "Proizvodnja, kemijski sastav i zdravstveni učinci oolong čaja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:439974

Bobovec, Josipa. "Proizvodnja, kemijski sastav i zdravstveni učinci oolong čaja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:439974

Bobovec, J. (2020). 'Proizvodnja, kemijski sastav i zdravstveni učinci oolong čaja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:439974

Bobovec J. Proizvodnja, kemijski sastav i zdravstveni učinci oolong čaja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 January 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:439974

J. Bobovec, "Proizvodnja, kemijski sastav i zdravstveni učinci oolong čaja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:439974

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Metadata
TitleProizvodnja, kemijski sastav i zdravstveni učinci oolong čaja
Title (english)Production, Chemical Composition and Health Effects of Oolong Tea
AuthorJosipa Bobovec
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 country2020-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pravim čajevima nazivaju se čajevi koji se proizvode od listića biljke Camellia sinensis. U tu skupinu čajeva svrstavaju se: zeleni, bijeli, crni i oolong čaj. Oolong čaj je polufermentirani čaj koji je nastao u provinciji Fujian, u Kini. Spada u posebnu skupinu između nefermentiranih (zelenih) i fermentiranih (crnih) čajeva. Oolong čaj je jedinstveni čaj posebnog okusa i kvalitete. Postupci proizvodnje sastoje se od: venuća svježih listova biljke Camellia sinensis, valjanja, fermentacije te sušenja. Kemijski sastav oolong čaja bitno utječe na boju, aromu i okus čaja. Najvažnije kemijske komponente u oolong čaju su polifenoli, odnosno katehini koji su glavni sastojci u određivanju boje i okusa čaja. Oolong čaj ima pozitivne učinke na ljudsko zdravlje. Koristi se u prevenciji ateroskleroze, bolesti srca i hipertenzije. Smanjuje učestalost karcinogeneze, rast bakterija i replikaciju različitih virusa te pomaže kod mršavljenja.
Abstract (english)
Real teas are teas made from the leaves of Camellie sinensis plant. This group of teas includes: green, white, black and oolong tea. Oolong tea is a semi-fermented tea that originated in Fujian Province, China. It belongs to a special group between unfermented (green) and fermented (black) teas. Oolong tea is a unique tea of special taste and quality. Production processes consist of: wilting fresh leaves of the plant Camellia sinensis, rolling, fermentation and drying. The chemical composition of oolong tea significantly affects the color, aroma and taste of tea. The most important chemical components in oolong tea are polyphenols, or catechins, which are the main ingredients in determining the color and taste of tea. Oolong tea has positive effects on human health. It is used in the prevention of atherosclerosis, heart disease and hypertension. It reduces the frequency of carcinogenesis, bacterial growth and replication of various viruses and helps with weight loss.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:439974
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 on2020-09-08 09:59:13