undergraduate thesis
Labeling and nutritive value of bread

Dora Hajek (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleOznačavanje i prehrambena vrijednost kruha
AuthorDora Hajek
Mentor(s)Daliborka Koceva Komlenić (thesis advisor)
Abstract
U današnjem svijetu potrošači moraju biti svjesni što sadrži proizvod koji koriste, a posebice što sadrži hrana koju konzumiraju. Zbog toga je pravilno i potpuno obilježavanje proizvoda od velikog značaja. Cilj obilježavanja namirnica je zaštititi interesa potrošača i davanje osnove temeljem koje će potrošači biti potpuno informirani o hrani koju konzumiraju te im na taj način omogućiti izbor hrane. U pekarskim proizvodima važno je istaknuti npr. alergene (gluten) ili iskoristive ugljikohidrate kod dijabetičkog kruha. Prehrana čovjeka mora organizmu osiguravati dovoljnu količinu i optimalan odnos proteina, ugljikohidrata, masti, vitamina, minerala i tekućine. Tako se podmiruju potrebe organizma za energetskim, gradivnim i zaštitnim tvarima. Prehrambena vrijednost namirnice je pojam koji nam pomaže u određivanju optimalnih vrsta i količina hrane, kojom osiguravamo dovoljnu energiju i izbalansiran odnos sastojaka hrane.
Keywordsbread labeling consumer nutritive value energy
Parallel title (English)Labeling and nutritive value of bread
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Carbohydrates Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2012-09-27
Parallel abstract (English)
Nowadays the consumers have to be aware what is in the product that they are using, especially what is in the food they are consuming. Because of that has labeling a big importance. The aim of labeling of foods is to protect the interests of consumers and to make a base that helps consumers to get all the required information about a certain food and they can make a selection. For example, in bakery products it is important to highlight the allergens (gluten) or the usable carbohydrates in diabetic bread. The human diet has to assure enough quantity and optimal balance of proteins, carbohydrates, lipids, vitamins, minerals and liquids. This way is secured the need of organism for energy, structural and protective agents. Nutritional value of foods is a term that helps us to determine the optimal type and amount of food that provides enough energy and a balanced relation of ingredients to our body.
Parallel keywords (Croatian)kruh obilježavanje potrošač prehrambena vrijednost energija
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:947960
CommitterIvana Šuvak