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master's thesis
Povezanost kiselosti i udjela ugjikohidrata u majčinom mlijeku s okusima određenim na elektronskom jeziku
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:944767
Tolić, Mandica-Tamara
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

Tolić, M. T. (2011). Povezanost kiselosti i udjela ugjikohidrata u majčinom mlijeku s okusima određenim na elektronskom jeziku (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:944767

Tolić, Mandica Tamara. "Povezanost kiselosti i udjela ugjikohidrata u majčinom mlijeku s okusima određenim na elektronskom jeziku." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:944767

Tolić, Mandica Tamara. "Povezanost kiselosti i udjela ugjikohidrata u majčinom mlijeku s okusima određenim na elektronskom jeziku." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:944767

Tolić, M. T. (2011). 'Povezanost kiselosti i udjela ugjikohidrata u majčinom mlijeku s okusima određenim na elektronskom jeziku', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:944767

Tolić MT. Povezanost kiselosti i udjela ugjikohidrata u majčinom mlijeku s okusima određenim na elektronskom jeziku [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 May 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:944767

M. T. Tolić, "Povezanost kiselosti i udjela ugjikohidrata u majčinom mlijeku s okusima određenim na elektronskom jeziku", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:944767

Metadata
TitlePovezanost kiselosti i udjela ugjikohidrata u majčinom mlijeku s okusima određenim na elektronskom jeziku
Title (english)Correlation of acidity and participation of carbohydrate in breast milk with specific flavors determineted with electronic tongue
AuthorMandica-Tamara Tolić
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 country2011-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Majčino mlijeko sadrži sve nutrijente potrebne novorođenčetu. Dojenje je zlatni standard u hranjenju dojenčadi i to radi nutritivnih i metaboličkih prednosti, psihološkog efekta i uloge koju ima u prevenciji raznih bolesti. Cilj ovog rada bio je odrediti povezanost kiselosti i udjela pojedinih ugljikohidrata u majčinom mlijeku (n=34) s okusima određenim na elektronskom jeziku. Korištene metode su visoko djelotvorna tekućinska kromatografija (HPLC) uz primjenu detektora indeksa loma te analiza α-Astree elektronskim jezikom. Provedeno je i mjerenje pH u svakom uzorku pomoću laboratorijskog pH metra. Na osnovu rezultata analize osnovnih komponenata (PCA), utvrđeno je da postoje razlike u okusima u uzorcima majčinog mlijeka između pojedinih dojilja, ali i u uzorcima pojedine dojilje. Rezultati provedene kanonske korelacijske analize (CCA) pokazali su korelaciju između odziva senzora BA i koncentracije glukoze, korelaciju izmeđa odziva senzora BB i saharoze te korelaciju između odziva senzora BB, ZZ i CA i pH vrijednosti majčinog mlijeka.
Abstract (english)
Breast milk contains all the necessary nutrients for a newborn baby. Breastfeeding is the gold standard in infant feeding because of nutritional and metabolic benefits, the psychological effect and the role it plays in the prevention various diseases. The aim of this study was to assess the relationship of acidity and of certain carbohydrates in breast milk (n = 34) with the specific flavors of the electronic tongue. Methods used are high performance liquid chromatography (HPLC) using refractive index detector and analysis by the α-Astree electronic tongue. pH was measured in each sample using a laboratory pH meter. Based on principal component analysis (PCA), differences in taste of breast milk samples were revealed between certain lactating woman, but also in samples of each lactating woman. The results of canonical correlation analysis (CCA) showed a correlation between BA sensor response and concentration of glucose, the correlation between BB sensor response and the concentration of sucrose and the correlation between BB, ZZ, and CA sensor response and the pH value of breast milk.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:944767
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-31 09:23:04