prikaz prve stranice dokumenta Procjena oksidacijske stabilnosti i senzorskih svojstava lanenog ulja dodatkom začina i začinskog bilja
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doctoral thesis
Procjena oksidacijske stabilnosti i senzorskih svojstava lanenog ulja dodatkom začina i začinskog bilja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:594579
Odeh, Dyana
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

Cite this document

Odeh, D. (2018). Procjena oksidacijske stabilnosti i senzorskih svojstava lanenog ulja dodatkom začina i začinskog bilja (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:594579

Odeh, Dyana. "Procjena oksidacijske stabilnosti i senzorskih svojstava lanenog ulja dodatkom začina i začinskog bilja." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:594579

Odeh, Dyana. "Procjena oksidacijske stabilnosti i senzorskih svojstava lanenog ulja dodatkom začina i začinskog bilja." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:594579

Odeh, D. (2018). 'Procjena oksidacijske stabilnosti i senzorskih svojstava lanenog ulja dodatkom začina i začinskog bilja', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:594579

Odeh D. Procjena oksidacijske stabilnosti i senzorskih svojstava lanenog ulja dodatkom začina i začinskog bilja [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:594579

D. Odeh, "Procjena oksidacijske stabilnosti i senzorskih svojstava lanenog ulja dodatkom začina i začinskog bilja", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:594579

Metadata
TitleProcjena oksidacijske stabilnosti i senzorskih svojstava lanenog ulja dodatkom začina i začinskog bilja
Title (english)Evaluation of oxidative stability and sensory properties of flax oil infused with species and herbs
AuthorDyana Odeh
MentorDubravka Škevin (mentor)
Committee memberKlara Kraljić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2018-06-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		612 - Physiology
Abstract
Laneno ulje je dobro poznato po svojim zdravstvenim prednostima koje se uglavnom pripisuju visokom sadržaju omega-3 alfa linolenske kiseline (ALA) koja čini više od 50,0 % ukupnih masnih kiselina. ALA masna kiselina je osjetljiva na oksidaciju, stoga je glavni cilj ovog rada bio procjeniti da li dodatak začina i začinskog bilja može poboljšati oksidacijsku stabilnost i senzorska svojstva lanenog ulja. Procjena navedenih parametara odredila se primjenom kromatografskih, spektrofotometrijskih i mikrobioloških analiza obzirom na potencijalne biološke opasnosti. Začini i začinsko bilje u lanenom ulju nisu utjecali na hidrolitičke promjene u ulju, nego su pokazali antioksidacijsko djelovanje i poboljšali održivost samog ulja. Senzorska ispitivanja su pokazala poseban afinitet senzorskih analitičara prema lanenom ulju s dodatkom bosiljka.
Abstract (english)
Flaxseed oil is well known for its health benefits that are mainly attributed to the high content of omega-3 alpha linolenic acid (ALA), which accounts for more than 50.0 % of total fatty acids. ALA fatty acid is susceptible to oxidation, therefore the main purpose of this paper was to assess whether the addition of spice and herbs can improve oxidative stability and sensory properties of flaxseed oil. Estimation of the above parameters was determined using chromatographic, spectrophotometric and microbiological analyzes with regard to potential biological hazards. The addition of spices and herbs in flaxseed oil did not affect the hydrolytic changes in the oil but showed antioxidant activity and therefore improved oxidative stability of the oil. Sensory tests showed a special affinity of sensory analysts for flaxseed oil infused with basil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:594579
Promotion2018
Study programmeTitle: Postgraduate PhD Study in Food Technology
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija (doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2020-02-27 09:33:13