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undergraduate thesis
Intenzivna sladila
2020. urn:nbn:hr:109:345878
Šakić, Katarina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Šakić, K. (2020). Intenzivna sladila (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:345878

Šakić, Katarina. "Intenzivna sladila." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:345878

Šakić, Katarina. "Intenzivna sladila." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:345878

Šakić, K. (2020). 'Intenzivna sladila', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:345878

Šakić K. Intenzivna sladila [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:345878

K. Šakić, "Intenzivna sladila", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:345878

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Metadata
TitleIntenzivna sladila
Title (english)High-Intensity Sweeteners
AuthorKatarina Šakić
MentorAntun Jozinović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2020-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom su završnom radu razmatrana intenzivna sladila. Intenzivna sladila jedan su od prehrambenih aditiva koji se dodaje u procesu proizvodnje hrane. Mnoštvo ih je i imaju široku primjenu. Štetne posljedice konzumacije saharoze po ljudsko zdravlje u sve većoj mjeri su potaknule na upotrebu zaslađivača ili njihovih kombinacija. Zaslađivači nemaju kalorijsku vrijednost te su kao takvi pogodni za upotrebu. Kada je pak riječ o njihovoj štetnosti, provođene su brojne studije koje su ukazivale na njihove štetne utjecaje te još uvijek nemaju odobrenje za upotrebu u određenim zemljama. Kako bi se zaslađivači mogli upotrebljavati u proizvodnji hrane, mora biti utvrđena njihova sigurnost što je u funkciji utvrđivanja načina na koji njihova razgradnja šteti ljudskom zdravlju.
Abstract (english)
High intensive sweeteners are considered in this final paper. Intensive sweeteners are one of the food additives added in the food production process. There are many of them and they have a wide application. The harmful effects of sucrose consumption on human health have increasingly encouraged the use of sweeteners or combinations thereof. Sweeteners have no caloric value and as such are suitable for use. When it comes to their harmfulness, numerous studies have been conducted that have indicated their harmful effects and are still not approved for use in certain countries.. In order for sweeteners to be used in food production, their safety must be established, which is in the function of determining the way in which their degradation is harmful to human health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:345878
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 on2020-10-06 08:32:09