Svinjsko meso i proizvodi od svinjskog mesa kao funkcionalna hrana

undergraduate thesis

• Title (english): Pork meat and pork products as functional foods
• Author: Ana Maslać
• Mentor: Helga Medić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2019-09-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Meso je nutritivno vrijedna namirnica koja je kroz čovjekovu evoluciju bila ključna u razvitku ljudskog organizma. Zadnjih nekoliko desetljeća, meso se percipira kao nezdrava i po zdravlje opasna namirnica. Takav narušen status mesa, doveo je do razvoja koncepta funkcionalnog mesa i funkcionalnih mesnih proizvoda. Cilj ovog rada je pokazati metode kako poboljšati nutritivni sastav mesa i pružiti potrošačima zdraviju alternativu mesnih proizvoda.

Abstract (english)

Meat is a nutritionally valuable food that, through human evolution, has been the key in development of the human body. For the last few decades, meat has been perceived as an unhealthy and food that is very dangerous for our health. Such impaired status of meat has led to the development of the concept of functional meat and functional meat products. The aim of this thesis is to demonstrate methods for improving the nutritional composition of meat and providing consumers healthier alternative of meat products.

• Keywords: meso; mesni proizvodi; svinjetina; funkcionalna hrana
• Keywords (english): meat; meat products; pork; functional foods
• Language: croatian
• URN:NBN: urn:nbn:hr:159:333392
• 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: Open access
• Created on: 2019-09-23 08:07:15