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master's thesis
Razvoj i validacija metode za određivanje fosfolipida u sojinom ulju
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:390499
Rogulj, Ivana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Rogulj, I. (2016). Razvoj i validacija metode za određivanje fosfolipida u sojinom ulju (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:390499

Rogulj, Ivana. "Razvoj i validacija metode za određivanje fosfolipida u sojinom ulju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:390499

Rogulj, Ivana. "Razvoj i validacija metode za određivanje fosfolipida u sojinom ulju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:390499

Rogulj, I. (2016). 'Razvoj i validacija metode za određivanje fosfolipida u sojinom ulju', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:390499

Rogulj I. Razvoj i validacija metode za određivanje fosfolipida u sojinom ulju [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:390499

I. Rogulj, "Razvoj i validacija metode za određivanje fosfolipida u sojinom ulju", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:390499

Metadata
TitleRazvoj i validacija metode za određivanje fosfolipida u sojinom ulju
Title (english)Development and validation of hplc method for determination of phospholipids in soybean oil
AuthorIvana Rogulj
MentorSandra Balbino (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2016-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Trpkoća je taktilni osjet vina koji definiramo kao osjet suhoće u ustima te neugodan i grub osjet skupljanja i stezanja tkiva u usnoj šupljini. Kondenzirani tanini (proantocijanidini) su polifenolni spojevi odgovorni za senzorsko svojstvo trpkoće. U ovom radu proveden je razvoj i trening panela za kvantitativnu deskriptivnu analizu (QDA) intenziteta trpkoće vina numeriĉkom skalom od 0 do 7. Selekcija i trening kušaĉa provedeni su primjenom triangl, ranking testova i testova QDA, a kao referentni standardi trpkoće korišteni su aluminijev sulfat i enološki tanini pripremljeni u razliĉitim koncentracijama u model otopini vina, a potom u samom vinu. Nakon treniranja, analiza intenziteta trpkoće bijelih, rosé i crnih vina provedena je homogenom panel grupom od 14 kušaĉa. Utvrđene su znaĉajne razlike u intenzitetu trpkoće između bijelih, rosé i crnih vina, te jaka pozitivna korelacija između intenziteta trpkoće i koncentracije ukupnih tanina (r=0,984, p<0,001)
Abstract (english)
Astringency is tactile sensation and mouth-feel attribute of wine, described as 'drying', 'roughing' and 'puckering' feeling in the oral cavity. The condensed tannins (proanthocyanidins) are polyphenolic compounds responsible for astringency perception of wine. The aim of this study was to form and train a panel for quantitative descriptive analysis (QDA) of astringency intensity, using numerical scale from 0 to 7. The selection and training of judges was carried out using the triangle, ranking and QDA tests. Aluminum sulphate and oenological tannins were used as astringency reference standards, prepared in different concentrations in wine model solution, as well as in wine. Analysis of astringency intensity in white, rosé and red wines were conducted by homogeneous panel group of 14 judges after panel training. The results showed significant differences among white, rosé and red wines, as well as strong positive correlation between the astringency intensity and concentration of total tannins (r = 0.984, p <0.001).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:390499
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 08:37:48