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undergraduate thesis
Tradicionalna europska bezalkoholna i nisko-alkoholna fermentirana pića
2021. urn:nbn:hr:109:677722
Šoštarić, Ines
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Šoštarić, I. (2021). Tradicionalna europska bezalkoholna i nisko-alkoholna fermentirana pića (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:677722

Šoštarić, Ines. "Tradicionalna europska bezalkoholna i nisko-alkoholna fermentirana pića." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:677722

Šoštarić, Ines. "Tradicionalna europska bezalkoholna i nisko-alkoholna fermentirana pića." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:677722

Šoštarić, I. (2021). 'Tradicionalna europska bezalkoholna i nisko-alkoholna fermentirana pića', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:677722

Šoštarić I. Tradicionalna europska bezalkoholna i nisko-alkoholna fermentirana pića [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 April 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:677722

I. Šoštarić, "Tradicionalna europska bezalkoholna i nisko-alkoholna fermentirana pića", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:677722

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Metadata
TitleTradicionalna europska bezalkoholna i nisko-alkoholna fermentirana pića
Title (english)Traditional European Low-Alcoholic and Non-Alcoholic Fermented Beverages
AuthorInes Šoštarić
MentorKristina Mastanjević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2021-09-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Fermentirani napitci imaju dugu tradiciju i značajni su u prehrani mnogih društava i kultura širom svijeta. Fermentacija je razvijena u davna vremena kao postupak konzerviranja sirove hrane te proizvodnje nove hrane različitih senzornih karakteristika i hranjive vrijednosti. Nisko-alkoholna fermentirana pića (NAFP) i bezalkoholna fermentirana pića (BAFP) predstavljaju podskupinu fermentiranih pića kojima potrošači i znanstvenici pridaju prilično malo pažnje, s obzirom na velik broj različitih vrsta i tradicionalnu uporabu u europskim društvima. Razna tradicionalna NAFP i BAFP konzumiraju se u europskim regijama, kao što su kefir, kvas, kombuche i hardaliye. Na tržištu su dostupna i mliječna NAFP i BAFP, koja se često karakteriziraju kao ‘funkcionalna’ hrana na temelju svojih probiotičkih kultura. Buduća istraživanja trebala bi se usredotočiti na rasvjetljavanje prehrambenih uloga i hranjive vrijednosti tradicionalnih i ‘funkcionalnih’ NAFP-a i BAFP-a, njihovih potencijalnih zdravstvenih učinaka i kretanja potrošnje u europskim zemljama. Takvi će podaci omogućiti da NAFP i BAFP budu uključeni u nacionalne tablice sastava hrane.
Abstract (english)
Fermented beverages hold a long tradition and contribute to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists, especially with regard to their types and traditional uses in European societies. A variety of traditional LAFB and NAFB consumed in European regions, such as kefir, kvass, kombucha and hardaliye, are presented in this paper. Milk-based LAFB and NAFB are also available on the market, and are often characterised as ‘functional’ foods on the basis of their probiotic culture content. Future research should focus on elucidating the dietary role and nutritional value of traditional and ‘functional’ LAFB and NAFB, their potential health benefits and consumption trends in European countries. Such data will allow for LAFB and NAFB to be included in national food composition tables.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:677722
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
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Created on2021-09-13 16:15:47