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undergraduate thesis
Začinska ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:594284
Zrinjan, Petra
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

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

Cite this document

Zrinjan, P. (2011). Začinska ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:594284

Zrinjan, Petra. "Začinska ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:594284

Zrinjan, Petra. "Začinska ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:594284

Zrinjan, P. (2011). 'Začinska ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:594284

Zrinjan P. Začinska ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:594284

P. Zrinjan, "Začinska ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:594284

Metadata
TitleZačinska ulja
Title (english)Gourmet oils
AuthorPetra Zrinjan
MentorDubravka Škevin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2011-02-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Začinsko maslinovo ulje je proizvod koji se može definirati kao maslinovo ulje obogaćeno raznim dodacima kao što su začini i bilje, voće i povrće, u cilju poboljšanja prehrambene vrijednosti, obogaćivanja senzorskih svojstava i produljenja roka trajnosti. Zbog nedostatka znanja, prisutnost ovog proizvoda na netradicionalnim tržištima, relativno je niska. Za pripremu začinskih ulja dostupno je nekoliko metoda. Izbor metode je vrlo bitan jer utječe na oksidacijsku stabilnost. Otkriveno je kako začini i bilje imaju pozitivan utjecaj na produljenje trajnosti maslinovog ulja. Rezultati istraživanja ukazuju na to da promjena količine fenolnih spojeva i raznih pigmenata utječe na oksidacijsku stabilnost. Također, senzorska procjena ovakvog proizvoda vrlo je važna, jer uzaludno je dodati određeni začin ako su senzorska svojstva neprihvatljiva za potrošače. Kako bi se unaprijedila tehnologija proizvodnje začinskih ulja, daljnja istraživanja su u tijeku.
Abstract (english)
Gourmet olive oil is a product that can be defined as an olive oil enriched with various additives such as spices and herbs, fruits and vegetables, in order to improve the nutritional value, sensory enrichment and extension of shelf life. Because lack of knowledge, the presence of this product in non-traditional markets is relatively low. To prepare the gourmet oil is available in several methods. The choice of methods is very important because it affects the oxidative stability. It was found that spices and herbs have a positive effect on extending shelf life of olive oil. The results suggest that changes in the amount of phenolic compounds and pigments of various influences on oxidative stability. Also, sensory evaluation of this product is very important because it is futile to add some spice if the sensory characteristics are unacceptable to consumers. In order to improve production technology of gourmet oils, further studies are in progress.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:594284
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 13:27:31