prikaz prve stranice dokumenta Utjecaj uvjeta prerade koštica buče cucurbita pepo l. na bioaktivne sastojke i održivost ulja
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doctoral thesis
Utjecaj uvjeta prerade koštica buče cucurbita pepo l. na bioaktivne sastojke i održivost ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. urn:nbn:hr:159:731447
Neđeral, Sandra
University of Zagreb
Faculty of Food Technology and Biotechnology

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

Cite this document

Neđeral, S. (2008). Utjecaj uvjeta prerade koštica buče cucurbita pepo l. na bioaktivne sastojke i održivost ulja (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:731447

Neđeral, Sandra. "Utjecaj uvjeta prerade koštica buče cucurbita pepo l. na bioaktivne sastojke i održivost ulja." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:731447

Neđeral, Sandra. "Utjecaj uvjeta prerade koštica buče cucurbita pepo l. na bioaktivne sastojke i održivost ulja." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:731447

Neđeral, S. (2008). 'Utjecaj uvjeta prerade koštica buče cucurbita pepo l. na bioaktivne sastojke i održivost ulja', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:731447

Neđeral S. Utjecaj uvjeta prerade koštica buče cucurbita pepo l. na bioaktivne sastojke i održivost ulja [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2024 December 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:731447

S. Neđeral, "Utjecaj uvjeta prerade koštica buče cucurbita pepo l. na bioaktivne sastojke i održivost ulja", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:731447

Metadata
TitleUtjecaj uvjeta prerade koštica buče cucurbita pepo l. na bioaktivne sastojke i održivost ulja
Title (english)The influence of processing conditons of pumpkin cucurbita pepo l. Seed on bioactive compounds and oil stability
AuthorSandra Neđeral
MBZ: 249936
MentorDesanka Rade (mentor)
MBZ: 39551
Committee memberDubravka Štrucelj (predsjednik povjerenstva)
MBZ: 48402
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2008-02-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		665 - Oils. Fats. Waxes. Adhesives. Gums. Resins
Abstract
Istraživan je utjecaj godine uzgoja i uvjeta prerade bučinih koštica (beskorke i obične) i miješanja bučinih ulja s rafiniranim uljima na njegovu kvalitetu i održivost. Uvjeti prerade nisu jednako utjecali na sve sastojke, ali je održivost bila najbolja u uljima iz termički obrađenih koštica. Udjel i sastav nekih spojeva razlikovao se i s obzirom na vrstu koštice i godinu uzgoja. Dodatak rafiniranih ulja utjecao je na održivost bučinog ulja, a već 2% ovih ulja moguće je identificirati putem sastava sterola.
Abstract (english)
The influence of crop season and processing conditions of pumpkin seeds (naked and husk) and mixture of pumpkin seed oils with refined oils on its quality and oxidative stability was investigated. Processing conditions didn't show the same influence on every ingredient, whereas oxidative stability was the highest in oils from thermally processed seeds. Content and composition of some compounds differed depending of the seed type and crop season. Addition of refined oils influenced the stability of pumpkin seed oil, while even 2% of these oils were identified by means of sterol composition.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:731447
Promotion2008-09-28
Study programmeTitle: Postgraduate PhD Study in Food Technology
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija (doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-05-14 10:35:29