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undergraduate thesis
Sladoled sa smanjenim udjelom šećera i masti
2024. urn:nbn:hr:109:009005
Vežnaver Pavelić, Vanna Ema
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Vežnaver Pavelić, V. E. (2024). Sladoled sa smanjenim udjelom šećera i masti (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:009005

Vežnaver Pavelić, Vanna Ema. "Sladoled sa smanjenim udjelom šećera i masti." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:009005

Vežnaver Pavelić, Vanna Ema. "Sladoled sa smanjenim udjelom šećera i masti." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:009005

Vežnaver Pavelić, V. E. (2024). 'Sladoled sa smanjenim udjelom šećera i masti', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:009005

Vežnaver Pavelić VE. Sladoled sa smanjenim udjelom šećera i masti [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:009005

V. E. Vežnaver Pavelić, "Sladoled sa smanjenim udjelom šećera i masti", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:009005

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Metadata
TitleSladoled sa smanjenim udjelom šećera i masti
Title (english)Reduced Fat and Sugar Ice Creams
AuthorVanna Ema Vežnaver Pavelić
MentorMirela Lučan Čolić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2024-07-04, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Masti i šećeri izuzetno su važni sastojci u ljudskoj prehrani, ali njihova konzumacija treba biti uravnotežena kako bi se održalo optimalno zdravlje. Smanjenje unosa hrane i pića, sa visokim udjelom šećera i masti, savjetuje se diljem svijeta kao dio zdravijih prehrambenih navika u svrhu snižavanja rizika od pretilosti i poremećaja povezanih s istom. S obzirom na to da je sladoled učestala mliječna namirnica u prehrani ljudi, ali da je isti izvor velike količine masti i šećera, znanost i tehnologije sve se više fokusiraju na proizvodnju proizvoda sa smanjenim udjelima šećera i masti. Cilj ovog završnog rada je prikazati najnovija tehnološka dostignuća alternativnih zamjena za šećer i masti u proizvodnji sladoleda te njihov utjecaj na tehnološka, reološka i senzorska svojstva istog.
Abstract (english)
Fats and sugars are two key components in the human diet, but their consumption should be balanced in order to maintain optimal health. Reducing intake of foods and drinks high in sugar and fat is advised worldwide as part of healthy eating habits to reduce the risk of obesity and obesity-related disorders. Regarding that ice cream is widely consumed in human diet and that it is source of sugar and fat, science is focused on its modification in order to reduce its fat and sugar content. The goal of the final paper work is to determine how sugar and fat substitutes affect the technological, rheological and sensorial properties of the mentioned dairy product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:009005
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 on2024-07-09 08:17:28