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Title:
Tehnološke in prehranske lastnosti antinutritivov, navzočih v stročnicah
Authors:
ID
Lichteneger, Nika
(Author)
ID
Lešnik, Mario
(Mentor)
More about this mentor...
ID
Grobelnik Mlakar, Silva
(Comentor)
Files:
MAG_Lichteneger_Nika_2022.pdf
(1,27 MB)
MD5: 7AD90E15212C235FF27B5BB250693350
PID:
20.500.12556/dkum/84c13fff-6606-42a9-a685-515b17611933
Language:
Slovenian
Work type:
Master's thesis/paper
Typology:
2.09 - Master's Thesis
Organization:
FKBV - Faculty of Agriculture and Life Sciences
Abstract:
Namen magistrskega dela je s pomočjo obsežnega pregleda strokovne literature teoretično predstaviti antinutritive v stročnicah ter njihove tehnološke in prehranske lastnosti. Antinutritivi so sekundarni presnovki, ki imajo specifične biološke učinke na strukturno in fiziološko delovanje specifičnih spojin. Nekateri zavirajo presnovo beljakovin, drugi ovirajo sprejem mineralov, tretji pa zavirajo sprejem vitaminov. Obstajajo razlike v količinah posameznih antinutritivov med različnimi vrstami stročnic ter različnimi sortami znotraj posamezne vrste. Ker stročnice vsebujejo antinutritive, ki lahko negativno vplivajo na njihovo prehransko vrednost, poskušamo v živilih njihovo koncentracijo zmanjšati oz. jih odstraniti z različnimi tehnološkimi procesi. Antinutritivi v stročnicah niso v enaki meri zastopani, kakor tudi različni antinutritivi nimajo enakih fizioloških učinkov. Pri ljudeh in živalih lahko povzročijo neustrezno prehranjenost ali malnutricijo oz. lahko njihovo uživanje povzroči pomanjkanje mikrohranil in mineralnih snovi. Ravnovesje med koristnimi in škodljivimi učinki rastlinskih antinutritivov je odvisno od njihove koncentracije, kemijske strukture, časa izpostavljenosti in interakcije z drugimi prehranskimi komponentami.
Keywords:
antinutritivi
,
stročnice
,
odstranjevanje
,
zdravje
,
analitika
Place of publishing:
Maribor
Year of publishing:
2022
PID:
20.500.12556/DKUM-81102
COBISS.SI-ID:
95809795
Publication date in DKUM:
14.02.2022
Views:
836
Downloads:
73
Metadata:
Categories:
FKBV
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:
LICHTENEGER, Nika, 2022,
Tehnološke in prehranske lastnosti antinutritivov, navzočih v stročnicah
[online]. Master’s thesis. Maribor. [Accessed 14 March 2025]. Retrieved from: https://dk.um.si/IzpisGradiva.php?lang=eng&id=81102
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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:
05.01.2022
Secondary language
Language:
English
Title:
Technological and nutritional aspects of antinutrients in legumes
Abstract:
The purpose of the master's thesis was to establish a theoretically overview of the scientific literature in the field of antinutrients in legumes and their tehnological and nutritional aspects. Antinutritives are secondary metabolites that have specific biological effects on the structural and physiological actions of specific compounds. Some inhibit protein metabolism, others block mineral intake, and some of them inhibit vitamin intake. There are differences in the amount of specific antinutritives within different species and varieties of legumes. Because legumes contain antinutritives that can negatively affect their nutritional value, food producers try to reduce or eliminate them from food by various technological processes. Antinutritives are not equally concentrated in legumes, and different kinds of antinutritives do not have the same physiological effects. In humans and animals, they can cause malnutrition or lack of micronutrients and minerals. The balance between the beneficial and harmful effects of plant antinutritives depends on their concentration, chemical structure, exposure time, and interactions with other dietary components.
Keywords:
antinutrients
,
legumes
,
reduction
,
health
,
analysis
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