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undergraduate thesis
Funkcionalna hrana namijenjena prehrani osoba s intolerancijom na laktozu
završni rad
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:151130
Jozinović, Kristina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Cite this document

Jozinović, K. (2014). Funkcionalna hrana namijenjena prehrani osoba s intolerancijom na laktozu : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:151130

Jozinović, Kristina. "Funkcionalna hrana namijenjena prehrani osoba s intolerancijom na laktozu : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:151130

Jozinović, Kristina. "Funkcionalna hrana namijenjena prehrani osoba s intolerancijom na laktozu : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:151130

Jozinović, K. (2014). 'Funkcionalna hrana namijenjena prehrani osoba s intolerancijom na laktozu : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:151130

Jozinović K. Funkcionalna hrana namijenjena prehrani osoba s intolerancijom na laktozu : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:151130

K. Jozinović, "Funkcionalna hrana namijenjena prehrani osoba s intolerancijom na laktozu : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:151130

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Metadata
TitleFunkcionalna hrana namijenjena prehrani osoba s intolerancijom na laktozu : završni rad
Title (english)Functional foods in the diet of people with lactose intolerance
AuthorKristina Jozinović
MentorDaniela Čačić Kenjerić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2014-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Nutritional Science
Abstract
Intolerancija na laktozu javlja kod osoba koje ne mogu probaviti laktozu (mliječni šećer). Postoji više različitih vrsta intolerancije na laktozu: kongenitalna laktoza intolerancija, sekundarna hipolaktazija i primarna intolerancija laktoze. Kod sva tri tipa problematično je konzumiranje mlijeka i mliječnih proizvoda, zbog visokog udjela laktoze. Od funkcionalne hrane koja se koristi u prehrani osoba s intolerancijom na laktozu najzastupljenija su fermentirana mlijeka i proizvodi od fermentiranog mlijeka. Razlog tomu je taj što je u njima dio laktoze preveden u mliječnu kiselinu, pomoću mikroorganizama (probiotika), koji su dodani tijekom njihove proizvodnje. Tako je u fermentiranim mliječnim proizvodima udio laktoze smanjen, a povećan udio mliječne kiseline, čime je olakšana njihova probavljivost.
Abstract (english)
Lactose intolerance occurs in people who can not digest lactose (milk sugar). There are several different types of lactose intolerance: congenital lactose intolerance, secondary lactose intolerance and primary lactose intolerance. In all three types is milk and dairy products consumption presents a problem because of the high lactose representation. Most functional food which is used in the diet of people with intolerance to lactose are fermented milk and products made from fermented milk. The reason for this is that in them is part of lactose converted to lactic acid by microorganisms (probiotics), which were added during their manufacture. Thus, in fermented milk products part of lactose is reduced, but part of lactic acid is increased, what facilitates their digestibility.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:151130
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 Osijek
Created on2015-09-23 12:54:57

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