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undergraduate thesis
Boja meda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:038317
Lovrić, Damir
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

Cite this document

Lovrić, D. (2012). Boja meda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:038317

Lovrić, Damir. "Boja meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:038317

Lovrić, Damir. "Boja meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:038317

Lovrić, D. (2012). 'Boja meda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:038317

Lovrić D. Boja meda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:038317

D. Lovrić, "Boja meda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:038317

Metadata
TitleBoja meda
Title (english)Colour of honey
AuthorDamir Lovrić
MentorNada Vahčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2012-07-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Boja je osjetilni dožvljaj koji nastaje kada svjetlost karakterističnog spektra pobudi receptore u mrežnici oka. Boju također pripisujemo površinama objekata, materijalima, svjetlosnim izvorima, itd. ovisno o njihovim svojstvima apsorpcije, refleksije ili emisije svjetlosnog spektra. Boja i izgled namirnice su iznimno važni za potrošače, posebno pri početnoj procjeni kvalitete proizvoda, a utječe i na doživljaj ostalih senzorskih svojstava. Med je sladak i gust sok što ga pčele medarice tvore od nektara koji skupljaju na cvjetovima ili slatkim izlučevinama (medene rose) nekih kukaca. Med je i najsavršeniji proizvod prirode, u njemu se nalaze gotovo svi sastojci koji grade ljudski organizam. Boja meda najčešće varira od svjetložute, žute do smeđe, tamnosmeđe tako da je npr. bagremov med izrazito svjetlije boje dok je kestenov med tamne, to jest tamnosmeđe boje.
Abstract (english)
Color is a sensory experience that occurs when light excitation spectrum characteristic receptors in the retina of the eye. The color is also attributed to surfaces of objects, materials, light sources, etc. depending on their properties of absorption, reflection or light emission spectra. Color and texture are extremely important to consumers, especially during the initial assessment of product quality, and affects the experience of other sensory characteristics. Honey is sweet and thick juice as it formed honeybees collect nectar from the flowers or sweet excretions (honey dew) of some insects. Honey is the most perfect product of nature, it provides almost all the ingredients that build the human body. The color of honey usually varies from light yellow, yellow to brown, dark brown so it is as acacia honey is exceptionally bright colors, while dark chestnut honey that is dark brown in color.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:038317
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-16 08:16:24