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undergraduate thesis
Primjena eteričnih ulja u prehrambenoj industriji
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:640925
Pilić, Marija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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

Cite this document

Pilić, M. (2011). Primjena eteričnih ulja u prehrambenoj industriji (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:640925

Pilić, Marija. "Primjena eteričnih ulja u prehrambenoj industriji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:640925

Pilić, Marija. "Primjena eteričnih ulja u prehrambenoj industriji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:640925

Pilić, M. (2011). 'Primjena eteričnih ulja u prehrambenoj industriji', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:640925

Pilić M. Primjena eteričnih ulja u prehrambenoj industriji [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:640925

M. Pilić, "Primjena eteričnih ulja u prehrambenoj industriji", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:640925

Metadata
TitlePrimjena eteričnih ulja u prehrambenoj industriji
Title (english)Application of essential oils in food industry
AuthorMarija Pilić
MentorVerica Dragović Uzelac (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2011-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Eterična ulja su aromatične tekućine dobivene iz biljnog materijala (cvijeća, pupoljaka, sjemena, lišća, kore, trave, grančica, plodova i korijenja). Mogu se dobiti raznim postupcima destilacije (vodena destilacija, destilacija vodenom parom, destilacija parom), ekstrakcijom pomoću organskih otapala, tiještenjem, enfleurage metodom, ekstrakcijom superkritičnim plinovima itd. Eterična ulja mogu sadržavati oko 20 do 60 komponenata prisutnih u različitim koncentracijama koje se ubrajaju u dvije grupe različitog biosintetičkog porijekla. Glavna skupina je sastavljena od terpena i terpenoida, a druga od aromatskih i alifatskih sastojaka. Osnovna primjena eteričnih ulja svodi se na aromatiziranje (gdje proizvodu daju svoju karakterističnu aromu) te antioksidacijski i antibakterijski učinak koji imaju na hranu kojoj se dodaju.
Abstract (english)
Essential oils are aromatic liquids obtained from plant material (flowers, buds, seeds, leaves, barks, herbs, twigs, fruits and roots). They can be obtained by various methods of distillation (water distillation, water steam distillation, steam distillation), organic solvent extraction, expression, enfleurage method, supercritical gas extraction etc. Essential oils can contain about 20-60 components at quite different concentrations which include two groups of distinct biosynthetically origin. The main group is composed of terpenes and terpenoids and the other of aromatic and aliphatic constituents. The basic application of essential oils boils down to flavoring (where they give their own characteristic flavor to a product) and to antioxidant and antibacterial effect they have on food to which they're added.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:640925
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 on2017-05-18 12:39:55