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undergraduate thesis
Kvaliteta kestenovog meda i medljikovca sezona 2018.
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:272062
Špoljar, Željka
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

Cite this document

Špoljar, Ž. (2019). Kvaliteta kestenovog meda i medljikovca sezona 2018. (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:272062

Špoljar, Željka. "Kvaliteta kestenovog meda i medljikovca sezona 2018.." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:272062

Špoljar, Željka. "Kvaliteta kestenovog meda i medljikovca sezona 2018.." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:272062

Špoljar, Ž. (2019). 'Kvaliteta kestenovog meda i medljikovca sezona 2018.', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:272062

Špoljar Ž. Kvaliteta kestenovog meda i medljikovca sezona 2018. [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:272062

Ž. Špoljar, "Kvaliteta kestenovog meda i medljikovca sezona 2018.", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:272062

Metadata
TitleKvaliteta kestenovog meda i medljikovca sezona 2018.
Title (english)Quality of different types of honeydew Medljikovca
AuthorŽeljka Špoljar
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 country2019-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Med je prehrambena namirnica čiji sastav i kvaliteta najviše ovise o geografskom podrijetlu meda, načinu proizvodnje i skladištenja. Analiza kvalitete meda uključuje određivanje fizikalno- kemijskih parametara meda, odnosno, udjela vode u medu, kiselosti, električne provodnosti, udjela reducirajućih šećera, udjela saharoze te udjela hidroksimetilfurfurala. U ovom radu analizirano je 15 uzoraka medljikovca i 15 uzoraka meda kestena te su rezultati analize ove dvije vrste meda međusobno uspoređeni. Također je provjerena sukladnost uzoraka s Pravilnikom o medu (NN 53/2015), pri čemu su pronađena odstupanja nekolicine uzoraka.
Abstract (english)
Honey is a nutritional product whose composition and quality depend most on the geographical origin of honey, production and storage. Honey quality analysis involves determining the physico-chemical parameters of honey, that is, the share of water in the honey, acidity, electrical conductivity, the proportion of reducing sugars, the proportion of sucrose and the proportion of hydroxymethylfurfuran. In this paper, 15 samples of honeydew and 15 chestnut honey samples were analyzed and the results of the analysis of these two types of honey were compared. The conformity of the samples with the Honey Directive (NN 53/2015) was also verified. Deviations of the small amount of samples were found.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:272062
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 on2019-07-16 10:14:00