Thesis supervisor: Zsuzsanna Jókainé Szatura
Location of studies (in Hungarian): SZIU Buda Campus 1118 Budapest, Villányi út 29-43. Abbreviation of location of studies: SZIU
Description of the research topic:
In our days, it can be realized, that functional foods gather ground among common food products. The term ‘functional foods’ involves a very broad range of products. We can basically say that one or more ingredients of a functional food product differ from the authentic food product.
These products are generated around a particular functional ingredient, for example, foods containing probiotics, or some products are altered in basic ingredients such as lactose or gluten. In this manner the content of this kind of food are different from the authentic ones. Gluten free products are made for example by changing wheat to gluten free cereals (corn, rise, millet, etc.). In this way, the nutritional values of the gluten free bread are not the same compared to the originally prepared bread.
It is an interesting question that those whose live on a varied diet and consume functional food products long-life they obtain adequate amount of essential nutrients or not.
The aim of this research project is to compare gluten free bakery products and authentic bakery products based on internal nutritional values (e.g. trace elements and vitamins (e.g. B9), and their bioavailability for the human body.
Number of students who can be accepted: 1
Deadline for application: 2019-05-30
2024. IV. 17. ODT ülés Az ODT következő ülésére 2024. június 14-én, pénteken 10.00 órakor kerül sor a Semmelweis Egyetem Szenátusi termében (Bp. Üllői út 26. I. emelet).
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