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undergraduate thesis
Parametri kvalitete bagremovog i šumskog meda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:323075
Miksera, Ivana
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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Miksera, I. (2018). Parametri kvalitete bagremovog i šumskog meda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:323075

Miksera, Ivana. "Parametri kvalitete bagremovog i šumskog meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:323075

Miksera, Ivana. "Parametri kvalitete bagremovog i šumskog meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:323075

Miksera, I. (2018). 'Parametri kvalitete bagremovog i šumskog meda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:323075

Miksera I. Parametri kvalitete bagremovog i šumskog meda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:323075

I. Miksera, "Parametri kvalitete bagremovog i šumskog meda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:323075

Metadata
TitleParametri kvalitete bagremovog i šumskog meda
Title (english)Quality parameters of acacia and forest honey
AuthorIvana Miksera
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 country2018-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kvaliteta meda je najbitniji čimbenik vrijednosti meda i uvelike utječe na njegovu uključenost u ljudsku prehranu. Kvaliteta se određuje mjerenjem fizikalno-kemijskih parametara, koja ovise o biljnom i geografskom podrijetlu meda, klimatskim uvjetima, načinu proizvodnje i uvjetima skladištenja i čuvanja. U ovom radu ispitana su 43 uzorka bagremovog i šumskog meda, pri čemu su određeni sljedeći fizikalno kemijski parametri: maseni udio vode, kiselost, električna provodnost, maseni udio reducirajućih pečera, maseni udio saharoze i maseni udio hidroksimetilfurfurala. Većina dobivenih rezultata je u skladu sa Pravilnikom o medu (NN 53/2015).
Abstract (english)
Honey quality is the most important factor in honey value and greatly affects its involvement in human nutrition. Quality is determined by measuring physico-chemical parameters, which depend on botanical and geographical origins of honey, climatic conditions, processing, and storage conditions. In this study, 43 samples of acacia and forest honey were examined, with certain physico-chemical parameters such as the water content, acidity, electrical conductivity, the proportion of reducing sugars, the sucrose content and the hydroxymethylfurfural content by weight. Most of the obtained results are in accordance with the Ordinance on Honey (NN 53/2015).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:323075
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 on2019-04-04 11:22:51