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undergraduate thesis
Određivanje udjela proteina u visokoproteinskim pločicama
2023. urn:nbn:hr:277:060490
Ivanetić, Lorena
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

Cite this document

Ivanetić, L. (2023). Određivanje udjela proteina u visokoproteinskim pločicama (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:277:060490

Ivanetić, Lorena. "Određivanje udjela proteina u visokoproteinskim pločicama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:060490

Ivanetić, Lorena. "Određivanje udjela proteina u visokoproteinskim pločicama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:060490

Ivanetić, L. (2023). 'Određivanje udjela proteina u visokoproteinskim pločicama', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 13 November 2024, https://urn.nsk.hr/urn:nbn:hr:277:060490

Ivanetić L. Određivanje udjela proteina u visokoproteinskim pločicama [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2023 [cited 2024 November 13] Available at: https://urn.nsk.hr/urn:nbn:hr:277:060490

L. Ivanetić, "Određivanje udjela proteina u visokoproteinskim pločicama", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:277:060490

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Metadata
TitleOdređivanje udjela proteina u visokoproteinskim pločicama
Title (english)Determination of Protein Content in High Protein Bars
AuthorLorena Ivanetić
MentorValentina Obradović (mentor)
Committee memberAna Mrgan (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 country2023-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tržište proteinskih suplemenata na globalnoj razini se širi i evoluira razmjerno potražnji i snažnom interesu potrošača. Njihova osnovna značajka je sadržaj visokog postotka proteina, krucijalne komponente našeg organizma, a relativno male količine jednostavnih šećera, masti i kalorija. Predmet ovog završnog rada bio je ustanoviti ukupan udio proteina u dvadeset uzoraka različitih visokoproteinskih pločica. Njihov je udio određen metodom po Kjeldahlu iz udjela dušika upotrebom Kjeltec uređaja. Cilj rada je odrediti odgovara li ukupan udio proteina ispitanih uzoraka podacima s nutritivnih deklaracija te jesu li navedene u dozvoljenim granicama prihvatljivosti. Dobiveni rezultati ukupnog udjela proteina uspoređeni su s podacima nutritivnih deklaracija te je na taj način određena njihova sukladnost, kao i ispunjavanje parametara kvalitete analiziranih uzoraka.
Abstract (english)
The market for protein supplements on a global scale is expanding and evolving in proportion to demand and strong consumer interest. Their main feature is the content of a high percentage of protein, a crucial component of our organism, and a relatively small amount of simple sugars, fats and calories. The subject of this final work was to determine the total protein content in twenty samples of different high-protein bars. Their proportion was determined by the Kjeldahl method from the proportion of nitrogen using a Kjeltec device. The aim of the work is to determine whether the total protein content of the tested samples corresponds to the data from the nutritional declarations and whether they are stated within the permissible limits of acceptability. The obtained results of the total protein content were compared with the data of the nutritional declarations, and in this way their conformity was determined, as well as the fulfillment of the quality parameters of the analyzed samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:060490
Study programmeTitle: Biotechnical Sciences - Food Technology
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2023-10-05 12:22:11