prikaz prve stranice dokumenta Bioaktivni peptidi u pršutima
  Download
PDF 624.11 KB
undergraduate thesis
Bioaktivni peptidi u pršutima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:962626
Bogešić, Iva
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Cite this document

Bogešić, I. (2018). Bioaktivni peptidi u pršutima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:962626

Bogešić, Iva. "Bioaktivni peptidi u pršutima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:962626

Bogešić, Iva. "Bioaktivni peptidi u pršutima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:962626

Bogešić, I. (2018). 'Bioaktivni peptidi u pršutima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:962626

Bogešić I. Bioaktivni peptidi u pršutima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:962626

I. Bogešić, "Bioaktivni peptidi u pršutima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:962626

Please login to the repository to save this object to your list.
Metadata
TitleBioaktivni peptidi u pršutima
Title (english)Bioactive peptides in dry-cured hams
AuthorIva Bogešić
MentorNives Marušić Radovčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2018-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Počevši od povijesti prerade mesa, definicije pršuta i tijeka tehnološkog procesa proizvodnje, u ovome se radu detaljnije obrađuje tema bioaktivnih peptida u pršutima, koja se sve više i više istražuje. Kako bi se adekvatno dotaklo uloge bioaktivnih peptida, nužno je prvo objasniti ključne korake u tehnološkom procesu proizvodnje pršuta, te pobliže razraditi tematiku peptida. Povijest prerade pršuta daje jasnu sliku o procesima koji se na danas moderan način i dalje primjenjuju u proizvodnji pršuta. Ovaj rad dotiče se kemijskog sastava pršuta, kao svojevrstan uvod u glavnu tezu rada. Opisuju se sami bioaktivni peptidi, te njihova uloga i pozitivni učinci na zdravlje ljudskog organizama. Navedeno je koji se to bioaktivni peptidi nalaze u samom pršutu, koje su njihove funkcije i od kakvog su značaja.
Abstract (english)
Starting from the history of meat processing, to the description of dry-cured ham and dry-cured ham processing, this work describes the topic of bioactive peptides in dry-cured ham, which is being intensively researched. In order to describe the role of bioactive peptides in dry-cured ham, it is necessary to explain the key steps in the dry-cured ham production and to elaborate the peptides more closely. The history of dry-cured ham processing gives a clear picture of the processes that is applied today in the dry-cured ham production. To describe bioactive peptides, it is important to determine chemical composition, especially protein content. Bioactive peptides present in dry-cured ham are described, as well as their role and positive effects on the human organism.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:962626
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 conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2018-09-25 08:43:21

(©) Nacionalna i sveučilišna knjižnica u Zagrebu 2015. Sva prava pridržana. | Hrvatske bratske zajednice 4 p.p. 550, 10000 Zagreb, Hrvatska Tel. ++ 385 1 616-4040
OIB: 84838770814 | IBAN: HR66 2340 0091 1000 1008 1, Porezni broj (PDV identifikacijski broj) - VAT Number: HR84838770814
Prijava u repozitorij