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undergraduate thesis
Probiotici u mljekarskoj industriji
2010. urn:nbn:hr:109:166118
Mladenović, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Mladenović, M. (2010). Probiotici u mljekarskoj industriji (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:166118

Mladenović, Maja. "Probiotici u mljekarskoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:166118

Mladenović, Maja. "Probiotici u mljekarskoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:166118

Mladenović, M. (2010). 'Probiotici u mljekarskoj industriji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:166118

Mladenović M. Probiotici u mljekarskoj industriji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 September 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:166118

M. Mladenović, "Probiotici u mljekarskoj industriji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:166118

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Metadata
TitleProbiotici u mljekarskoj industriji
Title (english)Probiotics in the dairy industry
AuthorMaja Mladenović
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2010-11-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Probiotici su pojedinačne ili mješovite kulture živih mikroorganizama, koji imaju povoljan učinak na organizam domaćina. Njihovo je djelovanje klinički ispitano i dokumentirano. Kao probiotici se najcešće koriste bakterije mliječno-kiselog vrenja iz roda Lactobacillus i Bifidobacterium. Imaju povoljan učinak kod proljeva, konstipacije, alergija, karcinoma, infekcija mokraćnog sustava te smanjuju štetan utjecaj lijekova, osobito antibiotika. U fermentirane mliječne proizvode pored probiotika se dodaju i prebiotici, koji pospješuju preživljavanje probiotika.
Abstract (english)
Probiotics are single or mixed culture of live microorganisms that have beneficial effects on the host organism. Their activity is clinically tested and documented. As probiotics are commonly used lactic acid bacteria fermentation of the genus Lactobacillus and Bifidobacterium. Have a beneficial effect in diarrhea, constipation, allergies, cancer, urinary tract infections and reduce the harmful effects of drugs, particularly antibiotics. In fermented dairy products, the probiotics and prebiotics are added, which promotes the survival of probiotics.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:166118
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 conditionsOpen access
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Created on2015-10-27 14:10:05