master's thesis
Uloga prebiotika u proizvodnji fermentiranih mlijeka

Domagoj Perić (2016)
University of Zagreb
Faculty of Agriculture
Metadata
TitleUloga prebiotika u proizvodnji fermentiranih mlijeka
AuthorDomagoj Perić
Mentor(s)Dubravka Samaržija (thesis advisor)
Abstract
Fermentirana mlijeka su među najraširenijim prehrambenim namirnicama današnjice, a proces fermentacije jedan je od najstarijih postupaka konzerviranja hrane. S ciljem poboljšanja funkcionalnih, reoloških, senzornih karakteristika te pozitivnog djelovanja na humani organizam, u fermentirana mlijeka se mogu dodavati sastojci poput prebiotika, probiotika i simbiotika (prebiotik + probiotik). Prebiotici (inulin, oligofruktoza, galaktooligosaharidi, laktuloza) koji se dodaju u fermentirana mlijeka pozitivno utječu na rast i razvoj probiotičke mikrobne populacije u probavnom sustavu, a imaju preventivno djelovanje na suzbijanje postojećih simptoma bolesti ponajviše upalnih bolesti crijeva i raka debelog crijeva. Dosadašnja istraživanja o utjecaju prebiotika na humano zdravlje vezana su isključivo uz preventivno djelovanje, liječenje bolesti gastrointestinalnog trakta, imunološkog i kardiovaskularnog sustava. Na temelju znanstvenih istraživanja utjecaja dodatka prebiotika fermentiranom mlijeku u cilju povećanja njegove zdravstvene vrijednosti kritički i komparativno prikazano je prebiotičko djelovanje na: jačanje prirodne stanične aktivnosti, smanjenje ili prevenciju upalnih reakcija i prevenciju razvitka tumora debelog crijeva.
Keywordsfermented milk functional food prebiotic human health
Committee MembersDubravka Samaržija (committee chairperson)
Sanja Sikora (committee member)
Samir Kalit (committee member)
Iva Dolenčić Špehar (committee member)
GranterUniversity of Zagreb
Faculty of Agriculture
PlaceZagreb
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Dairy
Study programme typeuniversity
Study levelgraduate
Study programmeProduction and Processing of Milk
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2016-09-26
Parallel abstract (English)
Fermented milks are one of the most widespread foodstuffs in the world and fermentation has been one of the oldest food preserving process. By trying to improve functionality, rheological and sensory characteristics of positive impact for human health, different ingredients, such as probiotic, prebiotic and symbiotic (probiotic + prebiotic) can be added to fermented milk. Prebiotics (inulin, oligofructose, galactooligosaccharides and lactulose) stimulates growth of probiotic bacteria in fermented milk and human gastrointestinal tract, also they prevetively reduce symptoms of disesase such as immflamatory bowel disesese or colone cancer. Present research of prebiotic influence on human health are most tightly connected on preventive treatmant and easing symptoms of gastrointestinal system, immune system and cardiovascular system diseases. Based on scientific research of prebiotic component affecting fermented milk with increasing its health promoting value, comparatively are shown prebiotic effect on cell activity, infammatory reactions and preventing development of the colon cancer.
Parallel keywords (Croatian)fermentirana mlijeka funkcionalna hrana prebiotici humano zdravlje
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:204:986197
CommitterValentina Bezek