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undergraduate thesis
Soja u prehrani: za i protiv
2009. urn:nbn:hr:109:695218
Fegeš, Mateja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

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Fegeš, M. (2009). Soja u prehrani: za i protiv (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:695218

Fegeš, Mateja. "Soja u prehrani: za i protiv." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:695218

Fegeš, Mateja. "Soja u prehrani: za i protiv." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:695218

Fegeš, M. (2009). 'Soja u prehrani: za i protiv', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:695218

Fegeš M. Soja u prehrani: za i protiv [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:695218

M. Fegeš, "Soja u prehrani: za i protiv", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:695218

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Metadata
TitleSoja u prehrani: za i protiv
Title (english)Soya in diet: yes or no
AuthorMateja Fegeš
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2009-10-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog završnog rada je prikazati prednosti i nedostatke sastojaka soje. Soja (Glycine max (L.) Merr.) pripada porodici Leguminosae. Dolazi iz Istočne Azije gdje se uzgajala više od četiri tisuće godina. Bogata je proteinima zbog čega je omiljena hrana vegeterijanaca i važna sirovina prehrambene industrije. Također, sadrži kontroverzne fitoestrogene koji imaju oko 1000 puta manju aktivnost od estrogena. Postoje mnoge indikacije o pozitivnim svojstvima soje, poput tvrdnje da ima antikancerogena svojstva ali i sve više studija koje tvrde suprotno. Kako danas svjetska proizvodnja soje pokazuje stalnu tendenciju porasta za konzumaciju ljudi i životinja, provodi se sve više istraživanja koja proučavaju korisne, ali i štetne sastojke, prvenstveno sjemena soje.
Abstract (english)
Goal of this final labour is demonstration of advantages and disadvantages present with substances in soya. Soya (Glycine max (L.) Merr.) is part of legume family. It is native to East Asia where have been cultivated for over four thousand years. Soybeans are considered by many agencies to be a source of complete protein. This fact explains soya's significance in vegetarian food as well as in food industry. Also, it contains controversial phytoestrogens that are about one thousand times weaker than estrogens hormone. There are many indications about health benefits, like reduction of cancer risk, however, there are more and more studies with opposite claims. Today’s soya world production shows constant growth tendencies considering the fact that is for people and animal consumption , this growth is cause of higher number of scientific experiments in order to examine this conflicting health issues.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:695218
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 on2015-11-10 12:38:59