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undergraduate thesis
Gljive: jesti ili ne jesti
2009. urn:nbn:hr:217:998269
Rogić, Ivana
University of Zagreb
Faculty of Science
Department of Biology

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Rogić, I. (2009). Gljive: jesti ili ne jesti (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Science. Retrieved from https://urn.nsk.hr/urn:nbn:hr:217:998269

Rogić, Ivana. "Gljive: jesti ili ne jesti." Undergraduate thesis, University of Zagreb, Faculty of Science, 2009. https://urn.nsk.hr/urn:nbn:hr:217:998269

Rogić, Ivana. "Gljive: jesti ili ne jesti." Undergraduate thesis, University of Zagreb, Faculty of Science, 2009. https://urn.nsk.hr/urn:nbn:hr:217:998269

Rogić, I. (2009). 'Gljive: jesti ili ne jesti', Undergraduate thesis, University of Zagreb, Faculty of Science, accessed 11 October 2024, https://urn.nsk.hr/urn:nbn:hr:217:998269

Rogić I. Gljive: jesti ili ne jesti [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Science; 2009 [cited 2024 October 11] Available at: https://urn.nsk.hr/urn:nbn:hr:217:998269

I. Rogić, "Gljive: jesti ili ne jesti", Undergraduate thesis, University of Zagreb, Faculty of Science, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:217:998269

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Metadata
TitleGljive: jesti ili ne jesti
Title (english)Mushrooms: to eat or not to eat
AuthorIvana Rogić
MentorAnđelka Plenković-Moraj (mentor)
GranterUniversity of Zagreb
Faculty of Science
(Department of Biology)
Zagreb
Defense date and country2009, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Biology
Abstract
Od najranijih vremena čovjek je gljive upotrebljavao kao hranu, lijek, otrov te glavni sastojak raznih ritualnih obreda. Danas se gljive prvenstveno koriste radi svojih gastronomskih atributa, a tek zatim zbog nutritivnih vrijednosti. Bogate proteinima, aminokiselinama te nezasićenim masnim kiselinama, svrstavaju se među najzdravije namirnice. Iako mogu biti izvori hranjivih tvari i vitamina za ljudski organizam uz nepažnju i neznanje predstavljaju potencijalni izvor trovanja. Kako bi iz njih izvukli najbolje i najvažnije treba poznavati tajne njihove toksičnosti, načine pripreme i skladištenja. Istovremeno treba biti svjestan toga da su gljive živi organizmi koji su pod utjecajem raznih štetnih čimbenika okoline koji pak mogu utjecati na zdravlje ljudi koji ih konzumiraju.
Abstract (english)
From earliest times man has used mushrooms for food, medicine, poison, and as the main ingredient of various ritual ceremonies. Today, the mushrooms are primarily used for their culinary attributes, and only then for nutritional value. Rich in proteins, amino acids and unsaturated fatty acids, they are classified among the healthiest foods. Although they can be sources of nutrients and vitamins for the human body, by negligence and ignorance are a potential source of poisoning. So, in order to get the best out of them it is important to know the secrets of their toxicity, methods of preparation and storage. At the same time to be aware that mushrooms are living organisms, which are influenced by a variety of harmful environmental factors, which in turn can affect the health of people who consume them.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:217:998269
Study programmeTitle: Ecology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-03-16 11:44:13