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master's thesis
Fizikalno-kemijska karakterizacija macerata imele za proizvodnju rakije biske
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:104443
Lukin, Priska
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Lukin, P. (2020). Fizikalno-kemijska karakterizacija macerata imele za proizvodnju rakije biske (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:104443

Lukin, Priska. "Fizikalno-kemijska karakterizacija macerata imele za proizvodnju rakije biske." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:104443

Lukin, Priska. "Fizikalno-kemijska karakterizacija macerata imele za proizvodnju rakije biske." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:104443

Lukin, P. (2020). 'Fizikalno-kemijska karakterizacija macerata imele za proizvodnju rakije biske', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:104443

Lukin P. Fizikalno-kemijska karakterizacija macerata imele za proizvodnju rakije biske [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 July 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:104443

P. Lukin, "Fizikalno-kemijska karakterizacija macerata imele za proizvodnju rakije biske", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:104443

Metadata
TitleFizikalno-kemijska karakterizacija macerata imele za proizvodnju rakije biske
Title (english)Physico-chemical characterization of mistletoe macerates for the production of biska
AuthorPriska Lukin
MentorJasna Mrvčić (mentor)
Committee memberDamir Stanzer (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2020-07-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Jaka alkoholna pića aromatizirana ljekovitim i aromatičnim biljem mogu biti izvor polifenola i drugih antioksidativnih spojeva u prehrani. U Hrvatskoj, točnije u Istri, konzumira se biska, jako alkoholno piće proizvedeno maceracijom lišća i grančica bijele imele (Viscum album L.) čija su ljekovita svojstva poznata od davnina, u rakiji komovici. Cilj ovog rada bio je deifnirati optimalne parametre maceracije imele za proizvodnju rakije biske. U maceratima su određene koncentracije ukupnih fenola i flavonoida i fizikalno-kemijski parametri - koncentracija ukupnih kiselina, pH vrijednost, ukupni suhi ekstrakt, ukupna suha tvar te kromatske karakteristike macerata imele. Koncentracija bilja za maceraciju, polarnost otapala u kojem se imela macerira i vrijeme trajanja maceracije značajno utječu na sve navedene parametre.
Abstract (english)
Strong alcoholic beverages flavoured with medicinal and aromatic herbs can be a source of polyphenols and other antioxidant compounds in the diet. In Croatia, more precisely in Istria, biska is consumed, a strong alcoholic beverage produced by macerating leaves and twigs of white mistletoe (Viscum album L.) whose medicinal properties have been known since ancient times, in komovica brandy. This study aimed to define optimal parameters of mistletoe maceration for the production of biska. In the macerates, concentrations of total phenols and flavonoids and physicochemical parameters were determined - concentration of total acids, pH value, total dry extract, total dry matter, and chromatic characteristics of mistletoe macerates. The concentration of plants for maceration, the polarity of the solvent in which the mistletoe is macerated and the duration of maceration significantly affect all the above parameters.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:104443
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-07-13 10:06:06