Utjecaj procesa pripreme hrane na stabilnost joda

undergraduate thesis

• Title (english): Influence of food preparation processeson iodine stability
• Author: Antonija Grgat
• Mentor: Suzana Rimac Brnčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2014-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Pravilna prehrana podrazumijeva umjerenu, uravnoteženu i raznoliku prehranu. Minerali su esencijalni nutrijenti i kao takvi važno je osigurati adekvatan unos svakoga od njih, uključujući i jod. Adekvatan unos joda ima poseban značaj za opću populaciju jer neadekvatan unos može narušiti opće zdravlje. Način pripreme kao i trajanje procesa pripreme hrane utječu na stabilnost joda. U ovom radu dan je pregled novijih istraživanja o deficijenciji joda u svijetu i čimbenicima koji mogu dovesti do njegove redukacije. Opisan je utjecaj različitih postupaka pripreme hrane (pečenje, prženje, kuhanje, kuhanje na pari, dimljenje, fermentacija) kao i utjecaj pH, šećera, askorbinske kiseline, željeza, mikrokapsuliranja, začina, na stabilnost joda.

Abstract (english)

Healthy nutrition includes moderate, balanced and diverse nutrition. Minerals are essential nutrients and it is very important to ensure their adequate intake, including iodine. Adequate intake of iodine is very important for general population because inadequate intake can disturb common health. Type of cooking method and cooking time influenced iodine stability in food. In this paper new findings about world deficiency of iodine and factors that reduce amount of iodine are considered. Influence of food preparation processes (roasting, deep frying, boiling, steaming, smoking, fermentation) as well as pH value, sugars, ascorbic acid, iron, spices, microencapsulation on iodine stability are described.

• Keywords: jod; stabilnost; prženje; kuhanje
• Keywords (english): iodine; stability; frying; boiling
• Language: croatian
• URN:NBN: urn:nbn:hr:159:532179
• 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: 2017-04-27 07:44:06