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undergraduate thesis
Funkcionalna piva
2023. urn:nbn:hr:109:952335
Cikač, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Cikač, I. (2023). Funkcionalna piva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:952335

Cikač, Ivana. "Funkcionalna piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:952335

Cikač, Ivana. "Funkcionalna piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:952335

Cikač, I. (2023). 'Funkcionalna piva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:952335

Cikač I. Funkcionalna piva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2025 February 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:952335

I. Cikač, "Funkcionalna piva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:952335

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Metadata
TitleFunkcionalna piva
Title (english)Functional Beers
AuthorIvana Cikač
MentorKristina Mastanjević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2023-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Po cijelom svijetu povećavaju se zahtjevi potrošača za inovativne proizvode. Pivo je idealna baza za funkcionalan proizvod, jedno je od najčešće konzumiranih niskoalkoholnih pića, te već sadrži bioaktivne funkcionalne spojeve. Raznim sirovinama i metodama, formulirana su piva s potencijalnim zdrastvenim dobrobitima i specifičnim okusom – funkcionalna piva. Ovaj rad, ukratko objašnjava potrebne sirovine za proizvodnju piva i pozitivne učinke koje nosi umjereno konzumiranje piva. Predstavlja objašnjenje funkcionalne hrane, uz istraživanja funkcionalnih piva objavljenih u znanstvenim časopisima. Opisuje karakteristike, specifičnosti i funkcionalnost spomenutih proizvoda, npr. piva s ljekovitim biljem, s dodatkom gljiva Ganoderma lucidum, grožđem, ksantohumolom, kefirom i probioticima.
Abstract (english)
Worldwide, consumers demands toward innovative products are increased. Beer is an ideal base for a functional product, as it is one of the most consumed low-alcoholic beverages, and it already contains bioactive functional compounds. With different ingredients and techniques, new beers with potential health benefits and specific taste are formulated. This review briefly explains which raw materials are needed for beer production, and the positive effects of moderate beer consumption. It presents an explanation of functional foods, with research on functional beers published in the scientific journals. Description of characteristics, specifics and functionality of the mentioned products, e.g. beers with herbs, the addition of fungi Ganoderma lucidum, grape, xanthohumol, kefir and probiotics.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:952335
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 on2023-09-25 13:50:40