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Positive effects of barley on human health (CROSBI ID 677753)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Knežević, Nada ; Ivanuša, Mario ; Palfi, Marina Positive effects of barley on human health // 10th International Congress Flour-Bread '19/ 12th Croatian Congress of Cereal Technologists Brašno-kruh '19. Book of Abstracts / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica et al. (ur.). Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2019. str. 69-69

Podaci o odgovornosti

Knežević, Nada ; Ivanuša, Mario ; Palfi, Marina

engleski

Positive effects of barley on human health

Significant increase in cardiovascular (coronary heart disease, hypertension and stroke) and metabolic diseases (type 2 diabetes, metabolic syndrome and insulin resistance) and the growth of global obesity represent major problems of today. A proper and nutritiously balanced diet is one of the main prerequisites for a healthy way of life. Due to the increased quantity of scientific evidence that the wholegrain and wholegrain-based products not only provide us with energy and nutrition, but also have a positive effect on human health, there are more and more recommendations to include these ingredients in the everyday diet. Barley is the fourth most often produced cereal in the world with the annual production of around 140 million tons. It is rich in nutrients and functional ingredients, and is an especially important source of beta glucan. Based on scientific opinions, the European Food Safety Authority (EFSA) has approved three health claims pursuant to the Article 13(1) and two health claims pursuant to the Article 14(1)(a) of Regulation (EC) No 1924/2006 which are connected with barley and beta glucan from barley. Although the barley has been used since ancient times, new scientific findings give additional stimulation to users to consume barley, but also the food industry to develop barley-based products.

barley, β-glucan, cardiovascular and metabolic diseases, health statement, functional food.

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Podaci o prilogu

69-69.

2019.

objavljeno

Podaci o matičnoj publikaciji

10th International Congress Flour-Bread '19/ 12th Croatian Congress of Cereal Technologists Brašno-kruh '19. Book of Abstracts

Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica ; Lončarić, Ante

Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku

1848-2554

Podaci o skupu

10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19

poster

11.06.2019-14.06.2019

Osijek, Hrvatska

Povezanost rada

nije evidentirano