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undergraduate thesis
Funkcionalni proizvodi dobiveni fermentacijom voća, povrća i žitarica
2024. urn:nbn:hr:109:168115
Borovićka, Ines
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Borovićka, I. (2024). Funkcionalni proizvodi dobiveni fermentacijom voća, povrća i žitarica (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:168115

Borovićka, Ines. "Funkcionalni proizvodi dobiveni fermentacijom voća, povrća i žitarica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:168115

Borovićka, Ines. "Funkcionalni proizvodi dobiveni fermentacijom voća, povrća i žitarica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:168115

Borovićka, I. (2024). 'Funkcionalni proizvodi dobiveni fermentacijom voća, povrća i žitarica', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:168115

Borovićka I. Funkcionalni proizvodi dobiveni fermentacijom voća, povrća i žitarica [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:168115

I. Borovićka, "Funkcionalni proizvodi dobiveni fermentacijom voća, povrća i žitarica", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:168115

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Metadata
TitleFunkcionalni proizvodi dobiveni fermentacijom voća, povrća i žitarica
Title (english)Functional Products Obtained by Fermentation of Fruits, Vegetables and Grains
AuthorInes Borovićka
MentorNatalija Velić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2024-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prema jednoj od definicija, funkcionalna hrana, uz svoju osnovnu nutritivnu vrijednost, pruža pozitivan utjecaj na jednu ili više specifičnih funkcija organizma, smanjujući pritom rizik od razvoja određenih bolesti. Fermentirana hrana, koja je sastavni dio prehrane ljudi diljem svijeta, zauzima posebno mjesto u tom kontekstu. Nakon sušenja, fermentacija se smatra jednom od najstarijih metoda konzerviranja hrane. Istraživanja nutritivne i zdravstvene vrijednosti fermentirane hrane pokazala su kako mnoge fermentirane namirnice imaju svojstva funkcionalne hrane te se može govoriti o „fermentiranoj funkcionalnoj hrani“. U ovom radu dan je pregled pojedinih skupina fermentiranih namirnica, koje imaju svojstva funkcionalne hrane, a koje su dobivene fermentacijom voća, povrća i žitarica.
Abstract (english)
According to one definition, functional food, in addition to its basic nutritional value, exerts a positive effect on one or more specific functions of the body, thereby reducing the risk of developing certain diseases. Fermented food, which is an integral part of human diets worldwide, holds a special place in this context. After drying, fermentation is considered one of the oldest methods of food preservation. Research on the nutritional and health benefits of fermented foods has shown that many of these products possess the properties of functional food, leading to the concept of "fermented functional food." This paper provides an overview of specific groups of fermented foods, derived through the fermentation of fruits, vegetables, and cereals, that exhibit functional food properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:168115
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 on2024-09-27 13:53:50