undergraduate thesis
Functional foods in the diet of people with lactose intolerance

Kristina Jozinović (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Metadata
TitleFunkcionalna hrana namijenjena prehrani osoba s intolerancijom na laktozu : završni rad
AuthorKristina Jozinović
Mentor(s)Daniela Čačić Kenjerić (thesis advisor)
Abstract
Intolerancija na laktozu javlja kod osoba koje ne mogu probaviti laktozu (mliječni šećer). Postoji više različitih vrsta intolerancije na laktozu: kongenitalna laktoza intolerancija, sekundarna hipolaktazija i primarna intolerancija laktoze. Kod sva tri tipa problematično je konzumiranje mlijeka i mliječnih proizvoda, zbog visokog udjela laktoze. Od funkcionalne hrane koja se koristi u prehrani osoba s intolerancijom na laktozu najzastupljenija su fermentirana mlijeka i proizvodi od fermentiranog mlijeka. Razlog tomu je taj što je u njima dio laktoze preveden u mliječnu kiselinu, pomoću mikroorganizama (probiotika), koji su dodani tijekom njihove proizvodnje. Tako je u fermentiranim mliječnim proizvodima udio laktoze smanjen, a povećan udio mliječne kiseline, čime je olakšana njihova probavljivost.
Keywordslactose lactose intolerance functional food fermented milk probiotics
Parallel title (English)Functional foods in the diet of people with lactose intolerance
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Nutrition
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2014-09-29
Parallel abstract (English)
Lactose intolerance occurs in people who can not digest lactose (milk sugar). There are several different types of lactose intolerance: congenital lactose intolerance, secondary lactose intolerance and primary lactose intolerance. In all three types is milk and dairy products consumption presents a problem because of the high lactose representation. Most functional food which is used in the diet of people with intolerance to lactose are fermented milk and products made from fermented milk. The reason for this is that in them is part of lactose converted to lactic acid by microorganisms (probiotics), which were added during their manufacture. Thus, in fermented milk products part of lactose is reduced, but part of lactic acid is increased, what facilitates their digestibility.
Parallel keywords (Croatian)laktoza laktoza intolerancija funkcionalna hrana fermentirana mlijeka probiotici
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:151130
CommitterSanda Hasenay