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undergraduate thesis
Označavanje i prehrambena vrijednost kruha
2012. urn:nbn:hr:109:947960
Hajek, Dora
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Hajek, D. (2012). Označavanje i prehrambena vrijednost kruha (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:947960

Hajek, Dora. "Označavanje i prehrambena vrijednost kruha." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:947960

Hajek, Dora. "Označavanje i prehrambena vrijednost kruha." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:947960

Hajek, D. (2012). 'Označavanje i prehrambena vrijednost kruha', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:947960

Hajek D. Označavanje i prehrambena vrijednost kruha [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2025 January 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:947960

D. Hajek, "Označavanje i prehrambena vrijednost kruha", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:947960

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Metadata
TitleOznačavanje i prehrambena vrijednost kruha
Title (english)Labeling and nutritive value of bread
AuthorDora Hajek
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2012-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U današnjem svijetu potrošači moraju biti svjesni što sadrži proizvod koji koriste, a posebice što sadrži hrana koju konzumiraju. Zbog toga je pravilno i potpuno obilježavanje proizvoda od velikog značaja. Cilj obilježavanja namirnica je zaštititi interesa potrošača i davanje osnove temeljem koje će potrošači biti potpuno informirani o hrani koju konzumiraju te im na taj način omogućiti izbor hrane. U pekarskim proizvodima važno je istaknuti npr. alergene (gluten) ili iskoristive ugljikohidrate kod dijabetičkog kruha. Prehrana čovjeka mora organizmu osiguravati dovoljnu količinu i optimalan odnos proteina, ugljikohidrata, masti, vitamina, minerala i tekućine. Tako se podmiruju potrebe organizma za energetskim, gradivnim i zaštitnim tvarima. Prehrambena vrijednost namirnice je pojam koji nam pomaže u određivanju optimalnih vrsta i količina hrane, kojom osiguravamo dovoljnu energiju i izbalansiran odnos sastojaka hrane.
Abstract (english)
Nowadays the consumers have to be aware what is in the product that they are using, especially what is in the food they are consuming. Because of that has labeling a big importance. The aim of labeling of foods is to protect the interests of consumers and to make a base that helps consumers to get all the required information about a certain food and they can make a selection. For example, in bakery products it is important to highlight the allergens (gluten) or the usable carbohydrates in diabetic bread. The human diet has to assure enough quantity and optimal balance of proteins, carbohydrates, lipids, vitamins, minerals and liquids. This way is secured the need of organism for energy, structural and protective agents. Nutritional value of foods is a term that helps us to determine the optimal type and amount of food that provides enough energy and a balanced relation of ingredients to our body.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:947960
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 on2015-10-05 10:54:33