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undergraduate thesis
Kontrola kvalitete djevičanskog maslinovog ulja u Zadarskoj županiji
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:605720
Gauta, Tonka
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

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Gauta, T. (2018). Kontrola kvalitete djevičanskog maslinovog ulja u Zadarskoj županiji (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:605720

Gauta, Tonka. "Kontrola kvalitete djevičanskog maslinovog ulja u Zadarskoj županiji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:605720

Gauta, Tonka. "Kontrola kvalitete djevičanskog maslinovog ulja u Zadarskoj županiji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:605720

Gauta, T. (2018). 'Kontrola kvalitete djevičanskog maslinovog ulja u Zadarskoj županiji', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:605720

Gauta T. Kontrola kvalitete djevičanskog maslinovog ulja u Zadarskoj županiji [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:605720

T. Gauta, "Kontrola kvalitete djevičanskog maslinovog ulja u Zadarskoj županiji", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:605720

Metadata
TitleKontrola kvalitete djevičanskog maslinovog ulja u Zadarskoj županiji
Title (english)Quality control of virgin olive oils in Zadar region
AuthorTonka Gauta
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 country2018-06-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kako bi se utvrdilo koliko su maslinari na području Zadarske županije educirani o značaju pravilne prerade maslina, analizirano je 9 uzoraka djevičanskog maslinovog ulja prema osnovnim parametrima kvalitete. Svi uzorci prikupljeni su s područja Zadarske županije i svi sa godinom proizvodnje 2017./2018. Prema osnovnim parametrima kvalitete pokazalo se da je 6 od 9 uzoraka imalo minimalan stupanj hidrolitičkog i oksidacijskog kvarenja te poželjne senzorske karakteristike. Kod 2 uzorka zabilježene su senzorske mane koje ih svrstavaju u kategoriju djevičanskog maslinovog ulja, a kod jednog u kategoriju lampante.
Abstract (english)
To determine whether the olive producers in Zadar region accepted the new ways of processing and preservation of virgin olive oil 9 samples were analyzed. All samples were from Zadar region and with the year of production 2017./2018. Analysis of main quality parameters showed that 6 out of 9 samples had no significant oxidative or hydrolytic degradation and had advisable sensory characteristics. 2 samples had sensory flaws that put them in category of virgin oil, and one sample had sensory defect that puts it in lampante category.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:605720
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-07-02 07:57:29