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master's thesis
Određvanje udjela trans izomera masnih kiselina u margarinima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:588630
Prskalo, Anamaria
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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Prskalo, A. (2019). Određvanje udjela trans izomera masnih kiselina u margarinima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:588630

Prskalo, Anamaria. "Određvanje udjela trans izomera masnih kiselina u margarinima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:588630

Prskalo, Anamaria. "Određvanje udjela trans izomera masnih kiselina u margarinima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:588630

Prskalo, A. (2019). 'Određvanje udjela trans izomera masnih kiselina u margarinima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:588630

Prskalo A. Određvanje udjela trans izomera masnih kiselina u margarinima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:588630

A. Prskalo, "Određvanje udjela trans izomera masnih kiselina u margarinima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:588630

Metadata
TitleOdređvanje udjela trans izomera masnih kiselina u margarinima
Title (english)Determination of trans isomers of fatty acids in margarine
AuthorAnamaria Prskalo
MentorMarina Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2019-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti sastav i udjel masnih kiselina i trans izomera masnih kiselina u uzorcima margarina proizvedenim u Zvijezdi d. d. Od stolnih margarina ispitana su 4 uzorka Zvijezda stolnog margarina, 2 uzorka Margarina za kreme, 3 uzorka Klasik 60 %-tnog margarina i 2 uzorka Margarina s aromom vanilije. Od mazivih margarina ispitana su 4 uzorka Margo nova, 4 uzorka Omegol original i 5 uzoraka Omegol sa sjemenkama lana. Analiza sastava i udjela masnih kiselina i trans izomera provedena je plinskom kromatografijom. Nakon provedenih analiza utvrĎeno je da su udjeli zasićenih, mononezasićenih i polinezasićenih masnih kiselina ispitivanih uzoraka u skladu s postavljenim zahtjevima, udjeli ukupnih masnih kiselina u ispitivanim uzorcima u skladu su s Uredbom, a u svim analiziranim Zvijezdinim d. d. margarinima udjel trans masnih kiselina sveden je na minimum.
Abstract (english)
The aim of this study was to determine the composition and the proportion of fatty acids and trans isomers of fatty acids in margarine samples produced iz Zvijezda d. d. Table margarine was tested on 4 samples of Zvijezda stolni, 2 samples of Margarine for creams, 3 samples of Zvijezda Classic and 2 samples of Vanilla-flavored spread. Soft margarine was tested on 4 samples of Margo's nova, 4 Omegol original samples and 5 samples of Omegol with flax seeds. Analysis of the composition and the proportion of fatty acids and trans isomers was performed by gas chromatography. After the analysis, it was found that proportions of saturated, monounsaturated and polyunsaturated fatty acids of the tested samples are in accordance with the set requirements, proportions of total fatty acids tested samples are in compliance with the Regulations and in all analyzed Zvijezda d. d. margarines the proportion of trans fatty acids is minimized.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:588630
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-12-04 12:12:20