prikaz prve stranice dokumenta TRADICIONALNA UPOTREBA GLJIVA U PREHRANI STANOVNIKA VUKOVARA
Access restricted to students and staff of home institution
undergraduate thesis
TRADICIONALNA UPOTREBA GLJIVA U PREHRANI STANOVNIKA VUKOVARA
2021. urn:nbn:hr:112:575359
Filipović, Dino
Polytehnic in Pozega
Biotechnical department

Cite this document

Filipović, D. (2021). TRADICIONALNA UPOTREBA GLJIVA U PREHRANI STANOVNIKA VUKOVARA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:575359

Filipović, Dino. "TRADICIONALNA UPOTREBA GLJIVA U PREHRANI STANOVNIKA VUKOVARA." Undergraduate thesis, Polytehnic in Pozega, 2021. https://urn.nsk.hr/urn:nbn:hr:112:575359

Filipović, Dino. "TRADICIONALNA UPOTREBA GLJIVA U PREHRANI STANOVNIKA VUKOVARA." Undergraduate thesis, Polytehnic in Pozega, 2021. https://urn.nsk.hr/urn:nbn:hr:112:575359

Filipović, D. (2021). 'TRADICIONALNA UPOTREBA GLJIVA U PREHRANI STANOVNIKA VUKOVARA', Undergraduate thesis, Polytehnic in Pozega, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:112:575359

Filipović D. TRADICIONALNA UPOTREBA GLJIVA U PREHRANI STANOVNIKA VUKOVARA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2021 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:112:575359

D. Filipović, "TRADICIONALNA UPOTREBA GLJIVA U PREHRANI STANOVNIKA VUKOVARA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:112:575359

Please login to the repository to save this object to your list.
Metadata
TitleTRADICIONALNA UPOTREBA GLJIVA U PREHRANI STANOVNIKA VUKOVARA
Title (english)TRADITIONAL USE OF MUSHROOMS IN THE DIET OF POPULATION OF VUKOVAR
AuthorDino Filipović
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 country2021-12-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Gljive su jestivi organizmi bez klorofila koji pripadaju eukariotima. Od šampinjona do tartufa, gljive mogu varirati od svakodnevne hrane do skupocjene delicije. Ljudi ih mogu kupiti svježe, konzervirane ili sušene. U gljivama se mogu naći razne hranjive tvari kao što su: proteini, minerali, antioksidansi i vitamin A, C i E. Različite vrste gljiva mogu pružiti različite zdravstvene prednosti. Iako su gljive vrijedne namirnice i daju dovoljno važnih komponenti, ljudi ih ne uvrštavaju u svakodnevnu prehranu koliko bi trebalo. Odrađeno je spitivanje stanovništa grada Vukovara o učestalosti konzumiranja i vrsti gljiva koju jedu. Rezultatima anketiranja utvrđeno je da većina ljudi ne zna dovoljno o prehrambenoj vrijednosti i kvaliteti gljiva te da ih konzumiraju najviše zbog ukusa i jeftine cijene, a malo njih zbog prehrambene vrijednosti. Također gljive iako bi trebale biti svakodnevna namirnica većinom se konzumiraju nekoliko puta mjesečno.
Abstract (english)
Fungi are edible organisms without chlorophyll that beking to eukaryotes. From mushrooms to truffles, mushroms can range from everyday food to expensive delicacies. People can buy them fresh, canned or dried. Various nutrients can be found in mushrooms such as: proteins, minerals, antioxidants and vitamins A, C and E. Different types of mushrooms can provide different health benefits. Although mushrooms are valuable foods and provide enough important components, people do not include them in their daily diet as much as they should. The population of the Vukovar city was asked about the frequency of consumption and the type od mushrooms they eat. The results of the survey showed that most people don't know enough about nutritional value and quality of mushrooms and that they consume the mostly because of the taste and cheap price, and few because of the nutritional value. Also mushrooms although they should be an everyday food are mostly consumed several times a month.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:575359
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2022-07-05 11:46:20