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undergraduate thesis
Senzorska procjena meda koji nisu skloni kristalizaciji
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:477060
Mikac, Sara
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

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Mikac, S. (2016). Senzorska procjena meda koji nisu skloni kristalizaciji (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:477060

Mikac, Sara. "Senzorska procjena meda koji nisu skloni kristalizaciji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:477060

Mikac, Sara. "Senzorska procjena meda koji nisu skloni kristalizaciji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:477060

Mikac, S. (2016). 'Senzorska procjena meda koji nisu skloni kristalizaciji', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:477060

Mikac S. Senzorska procjena meda koji nisu skloni kristalizaciji [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:477060

S. Mikac, "Senzorska procjena meda koji nisu skloni kristalizaciji", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:477060

Metadata
TitleSenzorska procjena meda koji nisu skloni kristalizaciji
Title (english)Sensory evaluation of honey that are not prone to crystallization
AuthorSara Mikac
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 country2016-06-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Med je sladak, gust, viskozan, tekuć ili kristaliziran proizvod što ga medonosne pčele proizvode od nektara medonosnih biljaka, sekreta živih dijelova biljaka ili izlučevina kukaca koji sišu na živim dijelovima biljaka, koji pčele sakupljaju, dodaju mu vlastite specifične tvari, izdvajaju vodu i odlažu u stanice saća do sazrijevanja. Senzorska procjena kao znanstvena disciplina bavi se procjenom proizvoda kroz evaluiranje svojstava proizvoda koja se mogu osjetiti jednim od 5 osjetilnih organa, te ima vrlo značajnu ulogu u proizvodnji meda. Cilj ovog rada bio je utvrditi senzorska svojstva 15 uzoraka meda kestena koji su izuzeti iz uzoraka namijenjenih za 11. Međunarodno natjecanje pčelara u kvaliteti meda „ZZZAGIMED 2015.“ Senzorska procjena je provedena od strane 5 senzorskih analitičara, a ocjenjivano je 5 parametara - čistoća, bistrina, boja, miris i okus meda.
Abstract (english)
Honey is sweet, thick, viscous, liquid or crystalized substance produced by honey bees from the nectar of plants or secretions of living parts of plants or excretions of insects; which the bees collect, transform by combining with specific substances of their own, remove water, deposit and leave in the honey comb to ripen and mature. Sensory analysis is the examination of a product through the evaluation of the attributes perceptible by the five sense organs and has very important role in honey production. The aim of this study was to determine sensory properties of 15 samples of chestnut honey that are exempt from the samples intended for the 11th International competition of beekeepers in the quality of honey "ZZZAGIMED 2015". Sensory evaluation was carried out by 5 sensory analysts and was evaluated the 5 parameters - purity, clarity, colour, aroma and flavour of honey.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:477060
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-25 08:55:52