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undergraduate thesis
TRADICIONALNA UPOTREBA GLJIVA U PREHRANI STANOVNIKA NAŠICA I OKOLICE
2022. urn:nbn:hr:112:219849
Baksa, Vjera
Polytehnic in Pozega
Biotechnical department

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Baksa, V. (2022). TRADICIONALNA UPOTREBA GLJIVA U PREHRANI STANOVNIKA NAŠICA I OKOLICE (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:219849

Baksa, Vjera. "TRADICIONALNA UPOTREBA GLJIVA U PREHRANI STANOVNIKA NAŠICA I OKOLICE." Undergraduate thesis, Polytehnic in Pozega, 2022. https://urn.nsk.hr/urn:nbn:hr:112:219849

Baksa, Vjera. "TRADICIONALNA UPOTREBA GLJIVA U PREHRANI STANOVNIKA NAŠICA I OKOLICE." Undergraduate thesis, Polytehnic in Pozega, 2022. https://urn.nsk.hr/urn:nbn:hr:112:219849

Baksa, V. (2022). 'TRADICIONALNA UPOTREBA GLJIVA U PREHRANI STANOVNIKA NAŠICA I OKOLICE', Undergraduate thesis, Polytehnic in Pozega, accessed 12 July 2024, https://urn.nsk.hr/urn:nbn:hr:112:219849

Baksa V. TRADICIONALNA UPOTREBA GLJIVA U PREHRANI STANOVNIKA NAŠICA I OKOLICE [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2022 [cited 2024 July 12] Available at: https://urn.nsk.hr/urn:nbn:hr:112:219849

V. Baksa, "TRADICIONALNA UPOTREBA GLJIVA U PREHRANI STANOVNIKA NAŠICA I OKOLICE", Undergraduate thesis, Polytehnic in Pozega, Požega, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:112:219849

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Metadata
TitleTRADICIONALNA UPOTREBA GLJIVA U PREHRANI STANOVNIKA NAŠICA I OKOLICE
Title (english)TRADITIONAL USE OF MUSHROOMS IN THE DIET OF POPULATION OF NAŠICE AND THE SURROUNDING AREA
AuthorVjera Baksa
MentorDinko Zima (mentor)
Committee memberHelena Marčetić (predsjednik povjerenstva)
Committee memberDinko Zima (član povjerenstva)
Committee memberIvica Šnajder (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2022-02-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U prirodi ima oko milijun i pol vrsta gljiva, a opisano ih je oko 70 000. Čovjek je gljive od najranijih vremena upotrebljavao kao hranu, lijek, ali i kao otrov. Danas se upotrebljavaju u gastronomiji jer je gljiva mesnato plodno tijelo, ali i zbog toga jer se smatraju kao jedne od najzdravijih namirnica. Gljive mogu utjecati na zdravlje ljudi zbog raznih štetnih čimbenika u okolini. Provedbom ankete na podrčju Našica i okolice i utvrđeni su načini korištenja gljiva te tradicionalna upotreba gljiva u prehrani tih stanovnika. Svježe gljive se pohranjuju na različite načine kako bi što duže bile jestive. Ispitanici ih koriste jer su ukusne i nutritivno bogate te su prepoznali njihovu ljekovitost.
Abstract (english)
There are about one and a half million species of mushrooms in nature, and about 70,000 have been described. From the earliest times, people have used mushrooms as food, medicine, but also as poison. Today, they are used in gastronomy because the mushroom is a fleshy mature body, but also because it is considered one of the healthiest foods. Mushrooms can affect human health due to various harmful factors in the environment. By conducting a survey in the area of Našice and its surroundings, the ways of using mushrooms and the traditional use of mushrooms in the diet of these inhabitants were determined. Fresh mushrooms are stored in different ways to keep them edible for as long as possible. Inhabitants use them because they are delicious and nutritionally rich, and have recognized their healing properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:219849
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Embargo expiration date: 2023-03-07
Terms of useLicence In copyright icon
Created on2022-03-07 08:16:53