prikaz prve stranice dokumenta Promjene sastava hlapljivih i fenolnih tvari u procesu proizvodnje djevičanskih maslinovih ulja sorti Buža, Istarska bjelica i Leccino
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doctoral thesis
Promjene sastava hlapljivih i fenolnih tvari u procesu proizvodnje djevičanskih maslinovih ulja sorti Buža, Istarska bjelica i Leccino
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:263901
Majetić Germek, Valerija
University of Zagreb
Faculty of Food Technology and Biotechnology

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

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Majetić Germek, V. (2014). Promjene sastava hlapljivih i fenolnih tvari u procesu proizvodnje djevičanskih maslinovih ulja sorti Buža, Istarska bjelica i Leccino (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:263901

Majetić Germek, Valerija. "Promjene sastava hlapljivih i fenolnih tvari u procesu proizvodnje djevičanskih maslinovih ulja sorti Buža, Istarska bjelica i Leccino." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:263901

Majetić Germek, Valerija. "Promjene sastava hlapljivih i fenolnih tvari u procesu proizvodnje djevičanskih maslinovih ulja sorti Buža, Istarska bjelica i Leccino." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:263901

Majetić Germek, V. (2014). 'Promjene sastava hlapljivih i fenolnih tvari u procesu proizvodnje djevičanskih maslinovih ulja sorti Buža, Istarska bjelica i Leccino', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:263901

Majetić Germek V. Promjene sastava hlapljivih i fenolnih tvari u procesu proizvodnje djevičanskih maslinovih ulja sorti Buža, Istarska bjelica i Leccino [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:263901

V. Majetić Germek, "Promjene sastava hlapljivih i fenolnih tvari u procesu proizvodnje djevičanskih maslinovih ulja sorti Buža, Istarska bjelica i Leccino", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:263901

Metadata
TitlePromjene sastava hlapljivih i fenolnih tvari u procesu proizvodnje djevičanskih maslinovih ulja sorti Buža, Istarska bjelica i Leccino
Title (english)Compositional changes of volatile and phenolic compounds during processing of virgin olive oils of Buža, Istarska bjelica and Leccino variety
AuthorValerija Majetić Germek
MentorOlivera Koprivnjak (mentor)
Committee memberDubravka Škevin (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2014-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		665 - Oils. Fats. Waxes. Adhesives. Gums. Resins
Abstract
Hlapljive i fenolne tvari odgovorne su za senzorska i prehrambena svojstva djevičanskih maslinovih ulja. Određeni postupci u proizvodnji mogu dovesti do promjena sastava ovih tvari. Istražen je utjecaj miješanja plodova različitih hrvatskih sorti u preradi i dodatka pomoćnih tvari u proizvodnji sortnih ulja Buže, Istarske bjelice i Leccina na sastav fenolnih i hlapljivih tvari. Ispitan je utjecaj fenolnih tvari iz ploda maslina tijekom miješenja maslinovog tijesta na konačne produkte lipoksigenaznog puta i fenolne tvari ulja Buže.
Abstract (english)
Organoleptic and nutritive properties of virgin olive oils are related to volatile and phenolic compounds. Specific treatments during processing could affect volatile and phenolic profiles. The influence of mixing fruits of different Croatian varieties and addition of technological coadjuvants in processing of monovarietal oils of Buža, Istarska bjelica and Leccino on the phenolic and volatile composition. The effect of phenols from olive drupes during the olive paste malaxation on the final products of lipoxygenase pathway and the phenolic composition of Buža oil was also investigated.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:263901
Promotion2015-07-12
Study programmeTitle: Food Technology
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti (doktor/doktorica znanosti)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-05-17 12:09:12