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master's thesis
Zamjenski zaslađivači
2018. urn:nbn:hr:143:785556
Spahija, Filip
Šibenik University of Applied Sciences
Management

Cite this document

Spahija, F. (2018). Zamjenski zaslađivači (Master's thesis). Šibenik: Šibenik University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:143:785556

Spahija, Filip. "Zamjenski zaslađivači." Master's thesis, Šibenik University of Applied Sciences, 2018. https://urn.nsk.hr/urn:nbn:hr:143:785556

Spahija, Filip. "Zamjenski zaslađivači." Master's thesis, Šibenik University of Applied Sciences, 2018. https://urn.nsk.hr/urn:nbn:hr:143:785556

Spahija, F. (2018). 'Zamjenski zaslađivači', Master's thesis, Šibenik University of Applied Sciences, accessed 09 April 2024, https://urn.nsk.hr/urn:nbn:hr:143:785556

Spahija F. Zamjenski zaslađivači [Master's thesis]. Šibenik: Šibenik University of Applied Sciences; 2018 [cited 2024 April 09] Available at: https://urn.nsk.hr/urn:nbn:hr:143:785556

F. Spahija, "Zamjenski zaslađivači", Master's thesis, Šibenik University of Applied Sciences, Šibenik, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:143:785556

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Metadata
TitleZamjenski zaslađivači
Title (english)REPLACE DIFFICULTY
AuthorFilip Spahija
MentorNikolina Gaćina (mentor)
Committee memberIvana Bratić (predsjednik povjerenstva)
Committee memberDijana Mečev (član povjerenstva)
Committee memberNikolina Gaćina (član povjerenstva)
GranterŠibenik University of Applied Sciences
(Management)
Šibenik
Defense date and country2018-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog rada bio je prikazati zamjenske zaslađivače, prirodne i sintetske tj. alternativne zamjene za konzumni šećer – saharozu njihove osnovne karakteristike prvenstveno stupanj slatkoće u odnosu na saharozu, energetsku vrijednost i utjecaj njihove konzumacije nazdravlje čovjeka. Osnovne sirovine za proizvodnju konzumnog šećera su šećerna repa, šećerna trska i šećerna palma, ovisno o podneblju uzgoja. Zbog veće upoznatosti sa negativnim učincima sintetskih zaslađivača sve je veća potražnja za prirodnim alternativama kao što su med, javorov sirup, agavin sirup, šećer od datulja, rižin med, stevija i drugima. Stoga je u ovom radu prikazan široka spektar zaslađivača kao mogućnost ponude u ugostiteljskoj ponudi što dokazuje i praćenje svjetskih trendova u prehrani.
Abstract (english)
The aim of this paper was to show alternative sweeteners, natural and synthetic, ie alternative substitutions for consumable sugar - sucrose their basic characteristics, primarily the degree of sweetness in relation to sucrose, the energy value and the influence of their consuming enrichment of man. The basic raw materials for the production of sugar as sugar beets, sugar cane and sugar palm tree, depending on the area of cultivation. Because of the greater awareness of the negative effects of synthetic sweeteners, there is an increasing demand for natural alternatives such as honey, maple syrup, agave syrup, and sugar from dates, rice honey, stevia’s and others. Therefore, this paper presents a broad spectrum of sweeteners as a possibility of offering in a catering offer, which also proves the observance of world trends in nutrition.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:143:785556
Study programmeTitle: Management
Study programme type: professional
Study level: specialist graduate
Academic / professional title: stručni/a specijalist/specijalistica menadžmenta (stručni/a specijalist/specijalistica menadžmenta)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-09-25 08:50:00