prikaz prve stranice dokumenta Proizvodi bez glutena
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undergraduate thesis
Proizvodi bez glutena
2010. urn:nbn:hr:109:766354
Zeko, Josip
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Zeko, J. (2010). Proizvodi bez glutena (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:766354

Zeko, Josip. "Proizvodi bez glutena." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:766354

Zeko, Josip. "Proizvodi bez glutena." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:766354

Zeko, J. (2010). 'Proizvodi bez glutena', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:766354

Zeko J. Proizvodi bez glutena [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:766354

J. Zeko, "Proizvodi bez glutena", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:766354

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Metadata
TitleProizvodi bez glutena
Title (english)Gluten free products
AuthorJosip Zeko
MentorMarko Jukić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2010-11-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Celijakija je bolest koja se može opisati kao netolerancija glutena. Gluten je protein koji nalazimo u pšeničnom zrnu. Postoje mnoge žitarice koje zamjenjuju taj pšenicu u proizvodima bez glutena, pa je stvorena dijeta koja se smatra jedinim lijekom za tu bolest. Neke od žitarica koje mogu konzumirati oboljeli od celijakije su : riža, kukuruz, pseudožitarice, sirak, amarant, heljda, soja. Kako bi proizvodi napravljeni od tih sastojaka bili bliži pšeničnom kruhu kvalitetom i okusom u njih se dodaju različiti poboljšivači, poput hidrokoloida. Također kako bi se nadomjestili proteini koji se gube manjkom glutena, u te proizvode se dodaju proteini koji potječu iz mlijeka, surimija i jaja.
Abstract (english)
Celiac disease is a condition where people are intolerant to gluten. Gluten is a protein found in wheat kernel. There are a lot of cereals that can replace wheat, so a gluten free diet was the only cure for this disease. Some of the ingredients that are allowed in gluten free diet are: rice, corn, pseudo cereals, amaranth, sorghum, soy and buckwheat. Bread production from these cereals was requesting addition some additives, like a hydrocolloids. Furthermore, in gluten free bread wheat proteins was replace with proteins from surimi, egg proteins and dairy proteins.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:766354
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 on2015-10-27 13:57:00