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undergraduate thesis
Umjetna sladila
Split: University of Split, University of Split, Faculty of science, 2017. urn:nbn:hr:166:125677
Mešin, Ana Marija
University of Split
Faculty of Science
Department of Chemistry

Cite this document

Mešin, A. M. (2017). Umjetna sladila (Undergraduate thesis). Split: University of Split, Faculty of Science. Retrieved from https://urn.nsk.hr/urn:nbn:hr:166:125677

Mešin, Ana Marija. "Umjetna sladila." Undergraduate thesis, University of Split, Faculty of Science, 2017. https://urn.nsk.hr/urn:nbn:hr:166:125677

Mešin, Ana Marija. "Umjetna sladila." Undergraduate thesis, University of Split, Faculty of Science, 2017. https://urn.nsk.hr/urn:nbn:hr:166:125677

Mešin, A. M. (2017). 'Umjetna sladila', Undergraduate thesis, University of Split, Faculty of Science, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:166:125677

Mešin AM. Umjetna sladila [Undergraduate thesis]. Split: University of Split, Faculty of Science; 2017 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:166:125677

A. M. Mešin, "Umjetna sladila", Undergraduate thesis, University of Split, Faculty of Science, Split, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:166:125677

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Metadata
TitleUmjetna sladila
Title (english)Artificial sweeteners
AuthorAna Marija Mešin
MentorStjepan Orhanović (mentor)
Committee memberStjepan Orhanović (predsjednik povjerenstva)
Committee memberMaja Pavela Vrančić (član povjerenstva)
Committee memberNenad Vuletić (član povjerenstva)
GranterUniversity of Split
Faculty of Science
(Department of Chemistry)
Split
Defense date and country2017-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Šećer je neizostavan sastojak hrane koju konzumiramo. Pretjerana konzumacija šećera uzrokuje pojavu karijesa, debljanje, dijabetes, itd. Sve više raste potrošnja zamjena za šećer zbog sve veće svijesti o opasnosti od učestale konzumacije bijelog šećera. Na tržištu danas možemo pronaći niz različitih umjetnih i prirodnih zaslađivača. Znanstvenici već godinama pokušavaju naći zaslađivač koji bi davao osjećaj slatkoće kao i šećer, uz zanemarivu kalorijsku vrijednost te bez negativnog utjecaja na zdravlje kao bijeli šećer. Zaključak svih studija o korištenju umjetnih zaslađivača je umjerenost i količina. Sve popularnije su zdravije alternative šećeru i umjetnim zaslađivačima, tj. prirodni zaslađivači, jer imaju nižu kalorijsku vrijednost od šećera te sadrže vitamine i minerale, što ih čini nutritivno vrijednijima od umjetnih zaslađivača.
Abstract (english)
Sugar is an indispensable ingredient of the food we consume. Excessive sugar consummation causes caries, weight gain, diabetes, etc. Sugar substitution is growing as a result of an increased awareness of the dangers caused by frequent consumption of white sugar. On the market today, we can find a range of different artificial and natural sweeteners. For years, scientists have been trying to find a sweetener that tastes like sugar, but with a low calorie value and that it does not adversely affect health as white sugar. The conclusion of all studies on the use of artificial sweeteners is moderation. More popular are healthy alternatives to sugar and artificial sweeteners, because they have a lower calorie value than sugar, and contain vitamins and minerals making them nutritiously valuable, unlike artificial sweeteners.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:166:125677
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of Faculty of Science
Created on2018-01-31 15:16:47