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undergraduate thesis
Trendovi u proizvodnji nemliječnih probiotičkih pića
2021. urn:nbn:hr:109:146528
Antunović, Petra
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Antunović, P. (2021). Trendovi u proizvodnji nemliječnih probiotičkih pića (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:146528

Antunović, Petra. "Trendovi u proizvodnji nemliječnih probiotičkih pića." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:146528

Antunović, Petra. "Trendovi u proizvodnji nemliječnih probiotičkih pića." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:146528

Antunović, P. (2021). 'Trendovi u proizvodnji nemliječnih probiotičkih pića', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:146528

Antunović P. Trendovi u proizvodnji nemliječnih probiotičkih 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:109:146528

P. Antunović, "Trendovi u proizvodnji nemliječnih probiotičkih pića", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:146528

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Metadata
TitleTrendovi u proizvodnji nemliječnih probiotičkih pića
Title (english)Trends in the Production of Non-Dairy Probiotic Beverages
AuthorPetra Antunović
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 country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U novije vrijeme pojačan je interes za zdravom hranom, pogotovo onoj koja ciljano pomaže u prevenciji bolesti. Stoga je razvoj nove funkcionalne hrane stekao veliku važnost u komercijalnim, ali i znanstvenim krugovima. Aditivi za hranu kao probiotici i prebiotici mogu imati pozitivne učinke na sastav crijevnih mikrobiota i predmet su intenzivnih istraživanja. Alergija na mliječne proizvode, netolerancija laktoze i sadržaj kolesterola dva su glavna nedostatka u vezi s fermentiranim mliječnim proizvodima. Iz tih, ali i ekonomskih razloga potiče se smanjenje upotrebe mliječnih fermentiranih proizvoda kao nosača probiotičkih sredstava te se potiče razvoj i komercijalizacija nemliječnih probiotičkih pića o kojima će biti riječ u ovom završnome radu.
Abstract (english)
Recently, there has been an increased interest in healthy food, especially food that helps prevent diseases. Therefore, the development of new functional food has gained great importance in commercial as well as scientific circles. Food additives such as probiotics and prebiotics can have positive effects on the composition of intestinal microbiota and are the subject of intensive research. The allergy to dairy products, lactose intolerance and cholesterol content are the two main disadvantages related to fermented dairy products. For these, but also for economic reasons, both the reduction of the use of fermented dairy products as a carrier of probiotics and the development and commercialization of non-dairy probiotic drinks, which will be discussed in this final work, are encouraged.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:146528
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 on2021-10-05 09:01:25