prikaz prve stranice dokumenta Proteini sirutke kao dodatak prehrani
Access restricted to students and staff of home institution
undergraduate thesis
Proteini sirutke kao dodatak prehrani
2022. urn:nbn:hr:109:792645
Mačinković, Kristina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Cite this document

Mačinković, K. (2022). Proteini sirutke kao dodatak prehrani (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:792645

Mačinković, Kristina. "Proteini sirutke kao dodatak prehrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:792645

Mačinković, Kristina. "Proteini sirutke kao dodatak prehrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:792645

Mačinković, K. (2022). 'Proteini sirutke kao dodatak prehrani', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 31 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:792645

Mačinković K. Proteini sirutke kao dodatak prehrani [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2025 January 31] Available at: https://urn.nsk.hr/urn:nbn:hr:109:792645

K. Mačinković, "Proteini sirutke kao dodatak prehrani", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:792645

Please login to the repository to save this object to your list.
Metadata
TitleProteini sirutke kao dodatak prehrani
Title (english)Whey Proteins as Dietary Supplements
AuthorKristina Mačinković
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 country2022-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proteine mlijeka čine kazein (80 %) i proteini sirutke (20 %). Proteini sirutke su, za razliku od kazeina, topljivi u vodi te se brzo razgrađuju u probavnom traktu. Upravo se zbog brze apsorpcije, visoke nutritivne vrijednosti te praktičnosti konzumacije u prehrambenoj industriji koriste tehnologije membranskog frakcioniranja za dobivanje dodataka prehrani u obliku praha koji se distribuiraju na tržište za širu javnost, a posebice za sportaše te ljude koji se bave sportom koji su najveći potrošači ovog tipa dodatka prehrani.
Abstract (english)
Milk proteins consist of casein (80 %) and whey proteins (20 %). Whey proteins, unlike casein, are water-soluble and are quickly broken down in our digestive tract. Due to their faster absorption, high nutritional value and practicality of consumption, membrane fractionation technologies are used in the food industry to obtain dietary supplements in the form of powder that are distributed on the market to the general public, especially athletes and people who work out who are the biggest consumers of this type of dietary supplement.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:792645
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 on2022-09-19 14:43:08