prikaz prve stranice dokumenta SVINJSKA MAST - TRADICIONALNA MASNOĆA KONTINENTALNE GASTRONOMIJE
Access restricted to students and staff of home institution
undergraduate thesis
SVINJSKA MAST - TRADICIONALNA MASNOĆA KONTINENTALNE GASTRONOMIJE
2016. urn:nbn:hr:143:344877
Marinović, Matea
Polytechnic of Sibenik
Management

Cite this document

Marinović, M. (2016). SVINJSKA MAST - TRADICIONALNA MASNOĆA KONTINENTALNE GASTRONOMIJE (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:143:344877

Marinović, Matea. "SVINJSKA MAST - TRADICIONALNA MASNOĆA KONTINENTALNE GASTRONOMIJE." Undergraduate thesis, Polytechnic of Sibenik, 2016. https://urn.nsk.hr/urn:nbn:hr:143:344877

Marinović, Matea. "SVINJSKA MAST - TRADICIONALNA MASNOĆA KONTINENTALNE GASTRONOMIJE." Undergraduate thesis, Polytechnic of Sibenik, 2016. https://urn.nsk.hr/urn:nbn:hr:143:344877

Marinović, M. (2016). 'SVINJSKA MAST - TRADICIONALNA MASNOĆA KONTINENTALNE GASTRONOMIJE', Undergraduate thesis, Polytechnic of Sibenik, accessed 22 October 2020, https://urn.nsk.hr/urn:nbn:hr:143:344877

Marinović M. SVINJSKA MAST - TRADICIONALNA MASNOĆA KONTINENTALNE GASTRONOMIJE [Undergraduate thesis]. Šibenik: Polytechnic of Sibenik; 2016 [cited 2020 October 22] Available at: https://urn.nsk.hr/urn:nbn:hr:143:344877

M. Marinović, "SVINJSKA MAST - TRADICIONALNA MASNOĆA KONTINENTALNE GASTRONOMIJE", Undergraduate thesis, Polytechnic of Sibenik, Šibenik, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:143:344877

Islandora Bookmark - Please login to use this feature
Metadata
TitleSVINJSKA MAST - TRADICIONALNA MASNOĆA KONTINENTALNE GASTRONOMIJE
Title (english)LARD - TRADITIONAL FAT OF CONTINENTAL GASTRONOMY
AuthorMatea Marinović
MentorNikolina Gaćina (mentor)
GranterPolytechnic of Sibenik
(Management)
Šibenik
Defense date and country2016-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Masti se nalaze u sastavu većine namirnica koje se svakodnevno konzumiraju. Osim kao prehrambena namirnica mast se koristi i u ljekovite svrhe a isto tako i u kozmetici. Kuhanjem prirodnih masti ili ulja s jakom lužinom dobiva se sirovi sapun. Taj se proces naziva saponifikacija. Mast može biti biljnoga ili životinjskoga podrijetla. Masti su važan izvor energije. Vitamini A, D, E i K topljivi su u mastima. Za analizu masti koriste se: kiselinski broj, broj saponifikacije, esterski broj, jodni broj, peroksidni broj, hidroksilni broj i karbonilni broj. Svinjska mast je najvažnija jestiva mast. Najpoznatiji nusproizvodi od dobivanja životinjske, svinjske masti su čvarci. Biljne masti dobivaju se direktno iz namirnica i jedna su od glavnih sirovina u proizvodnji brze hrane, slatkiša i grickalica. Ono što je bitno naglasiti u pravilnoj prehrani je to da ne debljaju masti nego šećeri. U prehrani je jako bitno unijeti određenu količinu kvalitetnih masti. Ukoliko se smanji unos kvalitetnih masti u organizam, srce je u opasnosti.
Abstract (english)
Fats are part of most foods that are consumed daily. Except as foodstuff grease is used for medicinal purposes as well as in cosmetics. Cooking of natural fats or oils with a strong base to give the crude soap. This process is called saponification. The fat may be of vegetable or animal origin. Fats are an important source of energy. Vitamins A, D, E and K are soluble in fat. For the analysis of fat are used: acid number, saponification number, ester number, iodine value, peroxide value, carbonyl and hydroxyl number number. Lard is the most important edible fat. The most famous products from obtaining animal, lard cracklings are. Vegetable fats are obtained directly from food and one of the main raw material in the production of fast food, sweets and snacks. What is important to emphasize the proper nutrition it is not fat fat than sugar. The diet is very important to bring a certain amount of quality fats. If you reduce the intake of high-quality fats in the body, the heart is in danger.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:143:344877
Study programmeTitle: Management; specializations in: Tourism Management, Information Management
Course: Tourism Management
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-11-08 09:40:44