undergraduate thesis
Peanut and nutritive quality

Ivana Popadić (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleKikiriki u prehrani
AuthorIvana Popadić
Mentor(s)Daliborka Koceva Komlenić (thesis advisor)
Abstract
Kikiriki je mahunarka čija su ljekovita svojstva poznata još od doba Maye, Inke i Asteka. Suvremena znanost samo potvrđuje i pronalazi sve više razloga za svakodnevno korištenje svježeg kikirikija i potvrđuje njegov izuzetan nutritivni značaj. Veliki broj proizvoda s kikirikijem za djecu i odrasle potiče njegovo konzumiranje. Zbog masovne proizvodnje dolazi i do velikog rizika. Kikiriki može osloboditi i kancerogeni toksin - aflatoksin, koji može uzrokovati i smrt pri većem konzumiranju. Aflatoksini su među najopasnijim mikotoksinima kako za životinje tako i za ljude. Njihovo prisustvo u žitaricama, kikirikiju, soji, mlijeku i drugim proizvodima predstavlja jedan od najvećih problema za zdravlje ljudi. Kikiriki ima još jedno negativno svojstvo - jedan je od najvećih alergena, a u današnje vrijeme sve se više javljaju alergije kod ljudi i to u sve većem broju. Utjecaj kikirikija i njegov doprinos prehrani čovjeka je značajan te ljubitelji grickalica rado prihvaćaju i konzumiraju svaki novi proizvod s kikirikijem. Iako je nutritivno najkvalitetniji svježi kikiriki, teško da bi takav privukao široki krug konzumenata. Stoga bi nutricionisti i medicina trebali malo više promovirati konzumiranje svježeg kikirikija kao nutritivno vrlo korisne namirnice.
Keywordspeanut production consumption aflatoxins
Parallel title (English)Peanut and nutritive quality
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Fruits and Vegetables 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 date2011-10-17
Parallel abstract (English)
A peanut is a legume which curative attributes have been known even from the times of the Maya, the Incas and the Aztecs. Modern science just confirms and contrives reasons for everyday usage of a fresh peanut and confirms its extraordinary nutritive significance. The consummation of a peanut is encouraged by a great number of its products for children and adults. Due to the massive production comes the great risk. The carcinogenic toxin, aflatoxin, can be induced by a peanut. This toxin can cause death if it is consumed in bigger amounts. Aflatoxins are among the most dangerous microtoxins and they affect both humans and animals. One of the biggest threats for human health is their presence in cereals, soy, milk and other products. A peanut has got one more negative attribute. It is one of the biggest allergens and today people are greatly affected by more and more allergies. The influence of a peanut and its contribution to human nourishment is highly significant. Therefore, each new product containing peanuts is readily accepted and consumed by snack lovers. Although a fresh peanut has the biggest nutritive qualities, it cannot allure a bigger number of consumers. In this case, the consummation of a fresh peanut as a very useful nutritive food should be promoted on a higer level by nutritionists and medicine.
Parallel keywords (Croatian)kikiriki proizvodnja konzumacija aflatoksini
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:109:977456
CommitterSanda Hasenay