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undergraduate thesis
Fenoli: stabilnost i važnost u prehrambenim proizvodima
2011. urn:nbn:hr:109:376340
Karas, Dalibor
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Karas, D. (2011). Fenoli: stabilnost i važnost u prehrambenim proizvodima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:376340

Karas, Dalibor. "Fenoli: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:376340

Karas, Dalibor. "Fenoli: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:376340

Karas, D. (2011). 'Fenoli: stabilnost i važnost u prehrambenim proizvodima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:376340

Karas D. Fenoli: stabilnost i važnost u prehrambenim proizvodima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2025 January 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:376340

D. Karas, "Fenoli: stabilnost i važnost u prehrambenim proizvodima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:376340

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Metadata
TitleFenoli: stabilnost i važnost u prehrambenim proizvodima
Title (english)Phenols: stability and importance in food products
AuthorDalibor Karas
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2011-10-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Povećanjem slučajeva nekih kroničnih bolesti, kao što su karcinom i krvožilne bolesti, posebno u industrijski razvijenim zemljama, povećala se briga o važnosti prehrane. Izračunato je da se trećina slučajeva karcinoma i gotovo polovica krvožilnih bolesti, izravno povezuje sa prehranom. Voće i povrće smatrano je oduvijek bogatim izvorom esencijalnih prehrambenih mikronutrijenata i vlakana, a nedavno je prepoznato kao važan izvor fitokemikalija. Fitokemikalije koje se pojavljuju u voću i povrću veoma su raznolike, a neke od najvažnijih su: askorbinska kiselina, karotenoidi i fenolni spojevi. Fenoli iz biljaka su neizostavni u prehrani, a posjeduju i antioksidacijsku aktivnost. Važno je znati da sadržaj antioksidanasa u tkivu svježeg voća i povrća može biti promijenjen starenjem, agrotehnološkim tretiranjem ili skladištenjem. Načini stresa, rukovanje i tretmani kojima su izloženi voće i povrće poput: visoke temperature, radijacije UV-C zrakama, čimbenicima koji utječu na starenje, modificirane atmosfere ili sredstava za sprječavanje posmeđivanja, također mogu utjecati na sadržaj antioksidanasa odnosno polifenola u prehrambenim proizvodima. S obzirom na pozitivno djelovanje fenola na ljudski organizam, posvećena je velika pozornost njihovom očuvanju u prehrambenim proizvodima tijekom procesiranja i skladištenja proizvoda.
Abstract (english)
Increasing incidences of some chronic diseases, including cancer and cardiovascular disease, especially in industrial countries, have raised awareness regarding the importance of diet. It is estimated that one-third of the cancer cases and up to half of cardiovascular disease cases are thought to be diet related. Fruits and vegetables have always been considered rich sources of some essential dietary micronutrients and fibers, and recently they have been recognized as important sources for a wide array of phytochemicals. Phytochemicals present in fruits and vegetables are very diverse, such as ascorbic acid, carotenoids and phenolic compounds. Plant phenols are ubiquitous in the diet, which demonstrate considerable antioxidative activity. It is important to consider that the antioxidant content of fresh fruit and vegetable tissues can be affected by maturity, agricultural practices or storage conditions. The types of stresses, handling and treatments to which fruits and vegetables are exposed, such as high temperature storage, UV-C irradiation, maturity effectors, modified atmospheres or antibrowning agents, also affect their antioxidant and/or phenol content. Since phenols have great impact on human health, it is necessary to preserve them in food products during processing and storage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:376340
ProjectNumber: 113-1130473-0340
Title: Razvoj procesa proizvodnje visokokvalitetne hrane
Title: Development of processes for high quality foods
Leader: Vlasta Piližota
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 on2015-10-07 13:22:06