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undergraduate thesis
Inulin kao komponenta funkcionalne hrane
2013. urn:nbn:hr:109:783499
Tomas, Ivan
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Cite this document

Tomas, I. (2013). Inulin kao komponenta funkcionalne hrane (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:783499

Tomas, Ivan. "Inulin kao komponenta funkcionalne hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:783499

Tomas, Ivan. "Inulin kao komponenta funkcionalne hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:783499

Tomas, I. (2013). 'Inulin kao komponenta funkcionalne hrane', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 06 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:783499

Tomas I. Inulin kao komponenta funkcionalne hrane [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 September 06] Available at: https://urn.nsk.hr/urn:nbn:hr:109:783499

I. Tomas, "Inulin kao komponenta funkcionalne hrane", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:783499

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Metadata
TitleInulin kao komponenta funkcionalne hrane
Title (english)Inulin as a Component of Functional Foods
AuthorIvan Tomas
MentorMilena Mandić (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 country2013-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Inulin je prehrambeno vlakno koje se nalazi u mnogim biljkama kao skladišni ugljikohidrat te je dio ljudske prehrane već nekoliko stoljeća. Prisutan je u mnogim žitaricama, povrću i voću, koji se često konzumiraju: poriluk, luk, češnjak, cikorija, artičoka, banana i drugi. Industrijski se inulin uglavnom dobiva iz korijena cikorije, a koristi kao sastojak funkcionalne hrane koji nudi jedinstvenu kombinaciju pozitivnih učinaka na probavni sustav te važnih karakteristika koje pogoduju tehnološkom postupku proizvodnje. Inulin poboljšava organoleptička svojstva različitim prehrambenim proizvodima, povećava stabilnost pjena i emulzija te izvrsno oponaša i zamjenjuje mast te šećer. Zbog znanstveno dokazanog utjecaja inulina na brojne fiziološke i biokemijske procese smatra se funkcionalnom sastavnicom namirnica čija konzumacija može bitno doprinjeti smanjenju rizika od pojave brojnih bolesti.
Abstract (english)
Inulin is a dietary fiber found in many plants as storage carbohydrate and is part of human's nutrition for several centuries. It is present in cereals, vegetables and fruits which are reguraly consumed: leek, onion, garlic, chicory, artichoke, banana, and others. Industrially, inulin is usually obtained from chicory roots and it is used as a functional food component that offers a unique combination of positive impacts on digestive tract and important characterictics that benefits technological process. Further, inulin improves organoleptic properties of various food products, increases stability of foams and emulsions, shows fat-like behavior, as well as it replaces sugar and fats. Because of scientifically proven effects of inulin in many physiological and biochemical processes it is considered as a component of functional foods, whose consumption can significantly contribute to reducing the risk of many diseases.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:783499
ProjectNumber: 113-0000000-0548
Title: Prehrana i životne navike u očuvanju zdravlja
Title: Nutrition and lifestyle in health protection
Leader: Milena Mandić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 on2015-10-01 14:55:39