prikaz prve stranice dokumenta Nutritivno adekvatne bezglutenske zamjene namirnicama koje sadrže gluten na primjeru studentskih jelovnika
  Download
PDF 1.5 MB
master's thesis
Nutritivno adekvatne bezglutenske zamjene namirnicama koje sadrže gluten na primjeru studentskih jelovnika
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:446171
Eleršek, Antonio
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

Cite this document

Eleršek, A. (2022). Nutritivno adekvatne bezglutenske zamjene namirnicama koje sadrže gluten na primjeru studentskih jelovnika (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:446171

Eleršek, Antonio. "Nutritivno adekvatne bezglutenske zamjene namirnicama koje sadrže gluten na primjeru studentskih jelovnika." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:446171

Eleršek, Antonio. "Nutritivno adekvatne bezglutenske zamjene namirnicama koje sadrže gluten na primjeru studentskih jelovnika." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:446171

Eleršek, A. (2022). 'Nutritivno adekvatne bezglutenske zamjene namirnicama koje sadrže gluten na primjeru studentskih jelovnika', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 February 2025, https://urn.nsk.hr/urn:nbn:hr:159:446171

Eleršek A. Nutritivno adekvatne bezglutenske zamjene namirnicama koje sadrže gluten na primjeru studentskih jelovnika [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2025 February 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:446171

A. Eleršek, "Nutritivno adekvatne bezglutenske zamjene namirnicama koje sadrže gluten na primjeru studentskih jelovnika", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:446171

Please login to the repository to save this object to your list.
Metadata
TitleNutritivno adekvatne bezglutenske zamjene namirnicama koje sadrže gluten na primjeru studentskih jelovnika
Title (english)Nutritionally adequate gluten-free substitutions for foods that contain gluten - example of student menus
AuthorAntonio Eleršek
MentorJasenka Gajdoš Kljusurić (mentor)
Committee memberMartina Bituh (predsjednik povjerenstva)
Committee memberAna Jurinjak Tušek (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Measurement, Regulation and Automatisation)
Zagreb
Defense date and country2022-11-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog rada bio je pronaći nutritivno adekvatne zamjene za namirnice koje sadrže gluten u jelima iz popisa jela za studentske restorane. U radu je korištena osnovna statistička analiza te su primijenjeni i alati multivarijatne analize odnosno analiza glavnih komponenata i toplinske mape. Rezultati rada ističu važnost mahunarki kao izvora vlakana i proteina u bezglutenskoj prehrani. Na primjerima je pokazano i kako se korištenjem namirnica koje prirodno ne sadrže gluten, umjesto bezglutenskih proizvoda kao zamjena za namirnicama koje sadrže gluten, mogu smanjiti troškovi bezglutenske prehrane i poboljšati njezina nutritivna kvaliteta. Također je primjena multivarijatnih alata pokazala izniman potencijal u brzoj detekciji nutritivne sličnosti i/ili različitosti namirnica/jela koja sadrže gluten i onih bezglutenskih.
Abstract (english)
The aim of this work was to find nutritionally adequate substitutes for foods containing gluten in meals from the menu for student restaurants. Basic statistical analysis was used as well as tools of multivariate analysis, i.e. principal component analysis and heat maps. The results of the work highlight the importance of legumes as a source of fiber and protein in a gluten-free diet. The examples also show how using foods that naturally do not contain gluten, instead of gluten-free products as a substitute for foods that contain gluten, can reduce the costs of a gluten-free diet and improve its nutritional quality. Also, the application of multivariate tools showed an exceptional potential in the rapid detection of nutritional similarity and/or difference between gluten-containing and gluten-free foods/dishes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:446171
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2023-06-16 09:04:11

(©) 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