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undergraduate thesis
Stavovi studenata Sveučilišta Josipa Jurja Strossmayera u Osijeku o probioticima
2024. urn:nbn:hr:277:396306
Matoković, Tina
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

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Matoković, T. (2024). Stavovi studenata Sveučilišta Josipa Jurja Strossmayera u Osijeku o probioticima (Undergraduate thesis). Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:396306

Matoković, Tina. "Stavovi studenata Sveučilišta Josipa Jurja Strossmayera u Osijeku o probioticima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:396306

Matoković, Tina. "Stavovi studenata Sveučilišta Josipa Jurja Strossmayera u Osijeku o probioticima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:396306

Matoković, T. (2024). 'Stavovi studenata Sveučilišta Josipa Jurja Strossmayera u Osijeku o probioticima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 03 April 2025, https://urn.nsk.hr/urn:nbn:hr:277:396306

Matoković T. Stavovi studenata Sveučilišta Josipa Jurja Strossmayera u Osijeku o probioticima [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2024 [cited 2025 April 03] Available at: https://urn.nsk.hr/urn:nbn:hr:277:396306

T. Matoković, "Stavovi studenata Sveučilišta Josipa Jurja Strossmayera u Osijeku o probioticima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:277:396306

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Metadata
TitleStavovi studenata Sveučilišta Josipa Jurja Strossmayera u Osijeku o probioticima
Title (english)Attitudes of Students of Josip Juraj Strossmayer University in Osijek About Probiotics
AuthorTina Matoković
MentorValentina Obradović (mentor)
Committee memberSvjetlana Škrabal (predsjednik povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2024-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak ovog završnog rada bio je istražiti poznavanje i upotrebu probiotika među studentima. Za prikupljanje podataka osmišljen je anketni upitnik s pitanjima na temu probiotika. Metoda istraživanja uključuje anketu u kojoj je sudjelovalo 33 sudionika odnosno studenata koji su odgovorili na postavljena pitanja. Rezultati anketnog upitnika ukazuju da je vrlo mali postotak studenata upućen u temu probiotika. Više od 50 % studenata je odgovorilo da su probiotici “dobre bakterije koje imaju... More povoljan učinak na organizam”. Preko 80 % ispitanika konzumira probiotike u obliku fermentiranih mliječnih proizvoda dok 9 % uzima u obliku tableta. Studenti probiotike povezuju sa jogurtom i kefirom odnosno fermentiranim mliječnim proizvodima dok ih nekolicina njih povezuje sa mlijekom. Prebiotici su nerazgradive sastavnice hrane koje probavom dolaze do mikrobiote i potiču njen rast. 53 % studenata ne zna šta su to prebiotici. Less
Abstract (english)
The task of this final paper was to investigate the knowledge and use of probiotics among students. To collect this data, a survey questionnaire was designed with questions on the topic of probiotics. The research method includes 33 participants or students who answered the questions. The results of the survey questionnaire indicate that a very small percentage of students are actually familiar with the topic of probiotics and what they are for. More than 50% of students answered that... More probiotics are "good bacteria that have a beneficial effect on the body". More than 80 % of the respondents consume probiotics in the form of fermented milk products, while 9 % of them take them in the form of tablets. Students associate probiotics with yogurt and kefir, fermented milk products, while a few of them even associate them with milk. Prebiotics are non-degradable food components that reach the microbiota during digestion and stimulate its growth. 53 % of students do not know what probiotics are and what they are for. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:396306
Study programmeTitle: Enogastronomy
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-10-23 09:28:43
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