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Master's thesis Open access

Comparison of the nutritional profiles of similar products according to protein nutrition claims

Milatić, Marija

2026-09-10

The increasing availability of products bearing protein content claims raises the question of whether such products differ in their nutritional profile from corresponding products without such claims. The aim of this study was to compare their nutrit…

University of Zagreb University of Zagreb, Faculty of Food Technology and Biotechnology

Repository of the Faculty of Food Technology and Biotechnology

tvrdnje o sadržaju proteina Nutri-Score nutritivni profil nutritivni sastav cijena proizvoda protein claims Nutri-Score nutritional profile nutritional composition product price

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Master's thesis Open access

The influence of an electron-accepting group on the ferrocenoylation of 5-nitrouracil

Šimaga, Vanja

2026-09-11

Ferrocene derivatives of pyrimidine bases have attracted considerable attention in medicinal chemistry due to their unique electrochemical properties and potential biological activity. In this study, the influence of the nitro group on the regioselec…

University of Zagreb University of Zagreb, Faculty of Food Technology and Biotechnology Department of Chemistry and Biochemistry

Repository of the Faculty of Food Technology and Biotechnology

ferocen 5-nitrouracil N-ferocenoiliranje regioselektivnost NMR spektroskopija ferrocene 5-nitrouracil N-ferrocenoylation regioselectivity NMR spectroscopy

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Master's thesis Open access

High hydrostatic pressure as part of non-thermal processing methods

Žagar, Una

2026-09-17

The aim of this thesis was to present the physical principles underlying high hydrostatic pressure (HPP), the process parameters and equipment used for its application, and to analyse its effects on microorganisms, enzymes and the properties of food …

University of Zagreb University of Zagreb, Faculty of Food Technology and Biotechnology Department of Food Engineering

Repository of the Faculty of Food Technology and Biotechnology

visoki hidrostatski tlak netoplinske metode inaktivacija mikroorganizama kvaliteta hrane hurdle tehnologija high hydrostatic pressure non-thermal methods inactivation of microorganisms food quality hurdle technology

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Master's thesis Open access

Recommendations for energy intake, macronutrient intake, and whole-food suggestions for the goal of muscle hypertrophy: beginners vs. experienced strength and power athletes

Jahaj, Ronald

2026-09-16

Muscle hypertrophy is a complex process that depends on the interaction between training, nutrition, and individual characteristics. The aim of this paper is to present nutritional guidelines for achieving muscle hypertrophy. A review of the literatu…

University of Zagreb University of Zagreb, Faculty of Food Technology and Biotechnology Department of Food Quality Control

Repository of the Faculty of Food Technology and Biotechnology

hipertrofija energija makronutrijenti prehrana treniranost hypertrophy energy macronutrients diet training status

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Master's thesis Open access

Ultrasound assisted extraction of bioactive compounds from beetroot leaves

Šunić, Nika

2026-09-17

Total polyphenol and protein extraction from dried and crushed beetroot leaves was preformed using ultrasound for the duration of 3, 6 and 9 minutes and amplitudes of 50, 75 and 100 %, while the thermal extraction was performed for comparison for the…

University of Zagreb University of Zagreb, Faculty of Food Technology and Biotechnology Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health

Repository of the Faculty of Food Technology and Biotechnology

list cikle ultrazvučna ekstrakcija proteini polifenoli beetroot leaf ultrasound assisted extraction proteins polyphenols

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Master's thesis Open access

The influence of sports nutrition education on food choices before activity in young football players

Fitz, Matea

2026-09-16

Pre-exercise meal consumption may affect fatigue and endurance in adolescent athletes, and their lack of nutritional knowledge consequently affects food intake and choice of meals before training. The aim of this study was to assess the impact of a n…

University of Zagreb University of Zagreb, Faculty of Food Technology and Biotechnology

Repository of the Faculty of Food Technology and Biotechnology

adolescentni sportaši obrok prije treninga prehrambene navike nutricionistička edukacija nogomet adolescent athletes pre-training meal dietary habits nutrition education football

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Master's thesis Open access

Non-glyceride content of spent coffee ground oil

Podhraški, Marko

2026-09-17

Biodiesel is a renewable fuel of monoalkyl esters of long-chain fatty acids obtained from edible, non-edible oils or food industry waste. Spent coffee ground waste is a by-product of coffee production that is generated daily in large quantities world…

University of Zagreb University of Zagreb, Faculty of Food Technology and Biotechnology Department of Food Engineering

Repository of the Faculty of Food Technology and Biotechnology

talog kave ulje taloga kave negliceridna frakcija ulja taloga kave biodizel spent coffee grounds spent coffee grounds oil non-glyceride fraction of coffee grounds oil biodiesel

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Master's thesis Open access

Sensory analysis of plant-based beverages and consumer attitudes

Krezo, Lucija

2026-09-17

Plant-based beverages are an increasingly popular alternative to cow's milk, although their sensory properties and nutritional value differ significantly from those of cow's milk. The aim of this study was to examine consumer attitudes and opinions o…

University of Zagreb University of Zagreb, Faculty of Food Technology and Biotechnology

Repository of the Faculty of Food Technology and Biotechnology

anketa biljni napitci potrošači prihvatljivost senzorska analiza acceptability consumers plant-based beverages sensory analysis survey

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Master's thesis Open access

Dairy products bearing quality labels

Zlopaša, Leonarda

2026-09-17

The aim of this thesis was to compare quality and name protection schemes applied to milk and dairy products, with particular emphasis on the Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), Traditional Speciality Guara…

University of Zagreb University of Zagreb, Faculty of Food Technology and Biotechnology Department of Food Engineering

Repository of the Faculty of Food Technology and Biotechnology

oznake kvalitete mliječni proizvodi zaštićeni sirevi ZOI ZOZP quality labels dairy products protected cheeses PDO PGI

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Master's thesis Open access

Application of microalgae in dairy product production

Kelava, Lucija

2026-09-17

Microalgae are increasingly being considered as an ingredient in dairy product manufacturing due to their rich chemical composition. This paper provides an overview of their application in different categories of dairy products and examines their eff…

University of Zagreb University of Zagreb, Faculty of Food Technology and Biotechnology Department of Food Engineering

Repository of the Faculty of Food Technology and Biotechnology

mikroalge mliječni proizvodi spirulina funkcionalni proizvodi senzorska svojstva microalgae dairy products Spirulina functional foods sensory properties

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Repository of the Faculty of Food Technology and Biotechnology

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