Vlakna kao funkcionalne komponente hrane i njihov utjecaj na ljudski organizam

undergraduate thesis

• Title (english): Fibres as a functional food components and their effect on the human body
• Author: Anita Ljubić
• Mentor: Veronika Kovač (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Organic Chemistry); Zagreb
• Defense date and country: 2012-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Širom svijeta, konzumacija vlakana značajno je smanjena i ispod je preporuka. Povećani zahtjevi potrošacča za visoko kvalitetnim prehrambenim proizvodima doveli su do porasta upotrebe novih tehnologija pri proizvodnji hrane. Faktor koji su utjecao na promjene u zahtjevima potrošača je briga za vlastito zdravlje odnosno česta pojava kardiovaskularnih bolesti, raka, petilosti, dijebatesa tipa 2 i očuvanje gastrointestinalnog zdravlja. Posljednjih godina raste interes potrošača, znanstvenika i prehrambene industrije na pitanje kako prehrambeni proizvodi mogu pomoći očuvanju zdravlja pojedinca. Prehrambena vlakna iz biljaka koriste se kao funkcionalni sastojci zato jer imaju pozitivno djelovanje na zdravlje. Cilj ovog rada je predstaviti potencijal različitih prehrambenih vlakana kao tehnološkog alata u proizvodnji funkcionalne hrane kojoj će cilj biti smanjenje učestalosti pojave nekih bolesti.

Abstract (english)

Worldwide, fiber consumption has been reduced significantly and is far below the recommended level. The increase in consumer demand for high-quality food products has led to growth in the use of new technologies. Factor that influence changes in consumer demand is health concern such as cardiovascular diseases, cancer, obesity, type 2 diabetes and digestive health. Recent years have seen increased interest on the part of consumers, researchers, and the food industry into how food products can help maintain the health of an individual. Extracts rich in dietary fiber obtained from plants could be used as functional ingredients because they provide numerous health benefits. The objective of this work is to present an overview of the potential of diferent types of fiber as a technological tool for its application to functional foods to reduce the incidence of some diseases.

• Keywords: prehrambena vlakna; funkcionalna hrana; zdravlje organizma
• Keywords (english): dietary fiber; functional food; health benefits
• Language: croatian
• URN:NBN: urn:nbn:hr:159:983608
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-15 08:58:01