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undergraduate thesis
Umjerenom konzumacijom piva do dobrobiti za zdravlje
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:811092
Jerbić, Danijela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Jerbić, D. (2017). Umjerenom konzumacijom piva do dobrobiti za zdravlje (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:811092

Jerbić, Danijela. "Umjerenom konzumacijom piva do dobrobiti za zdravlje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:811092

Jerbić, Danijela. "Umjerenom konzumacijom piva do dobrobiti za zdravlje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:811092

Jerbić, D. (2017). 'Umjerenom konzumacijom piva do dobrobiti za zdravlje', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:811092

Jerbić D. Umjerenom konzumacijom piva do dobrobiti za zdravlje [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:811092

D. Jerbić, "Umjerenom konzumacijom piva do dobrobiti za zdravlje", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:811092

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Metadata
TitleUmjerenom konzumacijom piva do dobrobiti za zdravlje
Title (english)Health benefits of moderate beer consumption
AuthorDanijela Jerbić
MentorKristina Mastanjević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pivo je vrlo popularno piće još od drevnih vremena. Sumerani, Babilonci, Rimljani pa i ostatak Europskog kontinenta proizvodili su pivo kao osvježavajuće, ali i hranjivo piće koje je bilo dostupno širokim masama. Donedavno se smatralo da je pivo samo alkoholno piće, no u novije vrijeme sve se više govori o povoljnom utjecaju umjerene konzumacije piva na zdravlje ljudi. Mala količina alkohola te antioksidativni spojevi (fenoli, polifenoli) u pivu mogu povoljno djelovati na sprječavanje nekih bolesti, odnosno pridonijeti ukupnom poboljšanju zdravlja u ljudi koji se pridržavaju umjerene konzumacije piva, što znači da popiju do 0,5 L piva dnevno. Cilj ovoga rada je dati kratak pregled najvažnijih spojeva iz piva koji se povezuju sa prevencijom određenih bolesti koje se također spominju u ovom radu.
Abstract (english)
Beer is a popular drink, dating from ancient times. Sumerians, Babylonians, Romans and the rest of the European continent brewed beer and used it as a refreshing, but also very nutritive drink accessible to wide mass of people. Until recently it was considered as plane alcoholic beverage, but lately, the favourable influence of moderate beer consumption on human health is gaining more attention. The low alcohol content and the antioxidant compounds, such as phenols and polyphenols can have a beneficial effect on the prevention of certain diseases and contribute to the overall health improvement. This is generally valid for people who drink moderate amounts of beer, 0,5 L per day. The aim of this paper was to give a short overview of the most important beer compounds that can be related with the prevention of certain diseases mentioned in this manuscript.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:811092
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/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
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2018-01-15 11:48:34