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Title:Zrnate stročnice v prehrani
Authors:ID Cigić, Blaž (Editor)
ID Grobelnik Mlakar, Silva (Editor)
ID Kocjan Ačko, Darja (Editor)
ID Ačko Hrovat, Anamarija (Illustrator)
Files:URL https://press.um.si/index.php/ump/catalog/book/659
 
.pdf ZRNATE_STROCNICE_V_PREHRANI_web_komplet_novi.pdf (22,65 MB)
MD5: 1B29A6092D22E8089399CD3231395ABD
PID: 20.500.12556/dkum/9bc3008b-bd91-451c-9c73-5ec9670acf4e
 
Language:Slovenian
Work type:Unknown
Organization:FKBV - Faculty of Agriculture and Life Sciences
UZUM - University of Maribor Press
Abstract:Monografija z naslovom Zrnate stročnice v prehrani obravnava različne aspekte vključevanja zrnatih stročnic v humano prehrano. Predstavljen je zgodovinski pregled uporabe stročnic in dejavniki, ki prispevajo k naraščajoči potrebi za pridelavo. Velika prehranska vrednost stročnic je pogojena z ugodno sestavo makrohranil ter vsebnostjo vitaminov in mineralov. Pred vključevanjem stročnic v prehrano je potrebno le te ustrezno predelati, da se izboljša dostopnost hranil ter zmanjša vsebnost nezaželenih snovi. Poleg tradicionalnih tehnik mletja in termične obdelave lahko prehransko vrednost izboljšamo tudi s fermentacijo in kaljenjem. V publikaciji je podrobno predstavljena uporaba soje v azijski kulinariki, kjer ta predstavlja temelj vsakodnevne prehrane. Tudi na trgovskih policah v Sloveniji najdemo vse več izdelkov iz stročnic. Velik potencial, ki ga imajo stročnice v humani prehrani, so prepoznali nekateri podjetniki, zato so v monografiji predstavljene tudi njihove uspešne zgodbe. Boljšo prehransko varnost in višjo kakovost zagotavljajo predvsem lokalno pridelane stročnice.
Keywords:zrnate stročnice, humana prehrana, soja, prehranska vrednost, predelava, mikrohranila, makrohranila, živila
Place of publishing:Maribor
Place of performance:Maribor
Publisher:Univerza v Mariboru, Univerzitetna založba
Year of publishing:2022
Year of performance:2022
PID:20.500.12556/DKUM-81475 New window
ISBN:978-961-286-525-2
UDC:635.65:612.39(0.034.2)
COBISS.SI-ID:102465539 New window
DOI:10.18690/um.fkbv.3.2022 New window
Publication date in DKUM:31.03.2022
Views:1055
Downloads:117
Metadata:XML DC-XML DC-RDF
Categories:Misc.
:
CIGIĆ, Blaž, GROBELNIK MLAKAR, Silva and KOCJAN AČKO, Darja (eds.), 2022, Zrnate stročnice v prehrani [online]. 2022. Maribor : Univerza v Mariboru, Univerzitetna založba. [Accessed 23 March 2025]. ISBN 978-961-286-525-2. Retrieved from: https://dk.um.si/IzpisGradiva.php?lang=eng&id=81475
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Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:31.03.2022

Secondary language

Language:English
Title:Grain Legumes in Human Nutrition
Abstract:The monograph, entitled Grain legumes in human nutrition, deals with various aspects of the inclusion of grain legumes in human diet. A historical overview of the use of legumes and the factors contributing to the growing demand for their production is provided. The high nutritional value of legumes related to macronutrient composition and vitamin and mineral content is presented. Processing of legumes is the necessary step to improve the availability of nutrients and reduce the content of undesirable substances. In addition to milling and thermal treatment, nutritional value can also be improved by fermentation and sprouting. The publication describes in detail the use of soy in Asian cuisine, where it forms the basis of the daily diet. In Slovenia, more and more legume products can be found on store shelves. The great potential that legumes have in human nutrition has been recognized by many entrepreneurs and some success stories are presented in the monograph. Locally grown legumes contribute to better food security and higher quality.
Keywords:grain legumes, human nutrition, soybean, nutritional value, processing, micronutrients, macronutrients, foods


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