Sir kao funkcionalna hrana

Horvat, Ivana

prikaz prve stranice dokumenta Sir kao funkcionalna hrana

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master's thesis

Sir kao funkcionalna hrana

Zagreb: University of Zagreb, Faculty of Agriculture, 2019. urn:nbn:hr:204:182891

Horvat, Ivana

University of Zagreb
Faculty of Agriculture
Department of Dairy Science

Cite this document

APA 6th Edition

Horvat, I. (2019). Sir kao funkcionalna hrana (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:182891

MLA 8th Edition

Horvat, Ivana. "Sir kao funkcionalna hrana." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:182891

Chicago 17th Edition

Horvat, Ivana. "Sir kao funkcionalna hrana." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:182891

Harvard

Horvat, I. (2019). 'Sir kao funkcionalna hrana', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:204:182891

Vancouver

Horvat I. Sir kao funkcionalna hrana [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2019 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:204:182891

IEEE

I. Horvat, "Sir kao funkcionalna hrana", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:204:182891

Cite this item: https://urn.nsk.hr/urn:nbn:hr:204:182891

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Metadata

Title	Sir kao funkcionalna hrana
Title (english)	Cheese as a functional food
Author	Ivana Horvat
Mentor	Samir Kalit (mentor)
Committee member	Samir Kalit (predsjednik povjerenstva)
Committee member	Milna Tudor Kalit (član povjerenstva)
Committee member	Nataša Mikulec (član povjerenstva)
Granter	University of Zagreb Faculty of Agriculture (Department of Dairy Science) Zagreb
Defense date and country	2019-09-25, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy
Abstract	Kao reakcija na sve veću konzumaciju prekomjerno procesirane hrane koja gubi svoju prirodnu formu, prehrana dobiva novu funkcionalnu dimenziju, razvija se u smjeru prirodne, ukusne, ali nadasve nutritivno vrijedne hrane koja će sudjelovati u očuvanju zdravlja. Funkcionalni mliječni proizvodi posljednjih se godina uvelike razvijaju i mijenjaju, te je jasno da završetak intenzivne faze razvoja funkcionalne hrane nije na vidiku. Primjenom novih tehnologija proizvodnje, probiotika, mljekarskih kultura, kao i redukcijom soli i masti u siru, sirarska industrija niže dokaze da proizvodnja funkcionalnog sira, koji senzorskim svojstvima ne zaostaje svojoj primarnoj inačici, je moguća i održiva.
Abstract (english)	As a reaction to the growing consumption of intensively processed foods which lose their natural form, the diet gains a new functional dimension and develops in the direction of natural, delicious, but above nutritionally valuable food that will contribute to good health status of humans. Functional dairy products in the last years are greatly evolving and changing, and it is clear that the end of the intensive phase of functional food development is not close to the end. By applying new production technologies, probiotics, dairy cultures, as well as reducing salt and fat in cheese, the cheese industry has shown that production of a functional cheese, which does not lag behind its primary variant, is far more viable and sustainable.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:204:182891
Study programme	Title: Production and Processing of Milk Study programme type: university Study level: graduate Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka (magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository Faculty of Agriculture University of Zagreb
Created on	2019-11-27 08:13:39

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