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undergraduate thesis
Kvaliteta i sastav pčelinjeg kruha
2024. urn:nbn:hr:109:695487
Mikulčić, Katarina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Cite this document

Mikulčić, K. (2024). Kvaliteta i sastav pčelinjeg kruha (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:695487

Mikulčić, Katarina. "Kvaliteta i sastav pčelinjeg kruha." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:695487

Mikulčić, Katarina. "Kvaliteta i sastav pčelinjeg kruha." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:695487

Mikulčić, K. (2024). 'Kvaliteta i sastav pčelinjeg kruha', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:695487

Mikulčić K. Kvaliteta i sastav pčelinjeg kruha [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:695487

K. Mikulčić, "Kvaliteta i sastav pčelinjeg kruha", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:695487

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Metadata
TitleKvaliteta i sastav pčelinjeg kruha
Title (english)Quality and Composition of Bee Bread
AuthorKatarina Mikulčić
MentorIvana Flanjak (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2024-09-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Pčelinji proizvodi koriste se u prehrani i terapeutske svrhe od davnina, a proizvod se koji u novije vrijeme intenzivno istražuje je pčelinji kruh. Pčelinji kruh je proizvod dobiven fermentacijom pčelinje peludi u stanicama saća, a služi prvenstveno za prehranu ličinki i mladih pčela, ali se koristi i u prehrani ljudi. Kvaliteta pčelinjeg kruha, kao i pčelinje peludi, ovisi o vrsti peludi iz koje je nastao, ali i o geografskom podrijetlu te načinu skupljanja i rukovanja tijekom skladištenja. Ima veliku nutritivnu vrijednost, bogat je proteinima i esencijalnim aminokiselinama, kao i polifenolima koji znatno doprinose ljudskom zdravlju, uz to sadrži i nezasićene masne kiseline, vitamine, minerale i brojne druge nutrijente. Pozitivan utjecaj na zdravlje još je u početnim fazama istraživanja, a dosadašnja istraživanja koja su pokazala povoljan utjecaj na različite bolesti i jačanje imunološkog sustava opravdan su razlog za daljnja istraživanja.
Abstract (english)
Bee products have been used in nutrition and therapeutic purposes since ancient times, and the product that has been intensively researched in recent times is bee bread. Bee bread is a product obtained by fermentation of bee pollen in the honeycomb and is used primarily for feeding of larvae and young bees, but it is also used in human nutrition. The quality of bee bread, as well as bee pollen, depends on the pollen type from which it was made, but also on the geographical origin and the collection method and storage conditions. It has significant nutritional value, it is rich in proteins and essential amino acids, as well as polyphenols that contribute significantly to human health. Additionally, bee bread contains unsaturated fatty acids, vitamins, minerals and numerous other nutrients. The positive impact on health is still in the initial stages of research, but previous research that has shown a favorable impact on various diseases and strengthening the immune system is a justified reason for further research.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:695487
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 on2024-09-12 15:41:46