undergraduate thesis
Prebiotics and synbiotics in dairy industry

Krunoslav Larma (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitlePrebiotici i sinbiotici u mljekarskoj industriji
AuthorKrunoslav Larma
Mentor(s)Vedran Slačanac (thesis advisor)
Abstract
Fermentirani mliječni proizvodi, proizvodi dobiveni fermentacijom laktoze u mlijeku, su najpopularniji komercijalni industrijski proizvodi ne samo zbog brojnih nutritivnih i terapijskih karakteristika nego zbog unosa probiotika u ljudski probavni sustav. Ljudsko debelo crijevo sadrži veliku koncentraciju bakterija (1012 po gramu suhe tvari sadržaja debelog crijeva), a istraživanja pokazuju da probiotički mikroorganizmi u mikroflori debelog crijeva korisno djeluju na zdravlje domaćina. Glavni čimbenici za razmnožavanje probiotika i njihov opstanak u ljudskom probavnom sustavu su prebiotici, neprobavljivi oligosaharidi, tj. dijetalni šećeri. Sinbiotiči proizvodi predstavljaju kombinaciju tih probiotičkih mikroorganizama i njihovih prebiotičkih prehrambenih sastojaka, te u fermentiranim mliječnim proizvodima povoljno djeluju na zdravlje i spriječavaju razne bolesti.
Keywordsprobiotics prebiotics synbiotics digestive system health benefits
Parallel title (English)Prebiotics and synbiotics in dairy industry
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Milk 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 date2015-10-19
Parallel abstract (English)
Fermented milk products, products made by the fermentation of lactose in milk, are the most popular commercial industrial products not only due to their many nutritional and therapeutic characteristics but also for the intake of probiotics in the human digestive system. The human colon contains a large concentration of bacteria (1012 per gram of dry matter content of the colon), and studies have shown that probiotic microorganisms in the colon microflora have beneficial effects on the health of the host. The main factors for the multiplication of probiotics and their survival in the human digestive system are prebiotic, non digestible oligosaccharides, ie. dietary sugars. Synbiotics products represent a combination of probiotic microorganisms, and their prebiotic food ingredients, and have many health benefits in products of fermented milk and also prevent various diseases.
Parallel keywords (Croatian)probiotici prebiotici sinbiotici probavni sustav zdravlje
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:772914
CommitterIvana Šuvak