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master's thesis
Kvaliteta određenih multiflornih vrsta meda iz sezone 2019.
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:288212
Vidović Popek, 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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Vidović Popek, I. (2020). Kvaliteta određenih multiflornih vrsta meda iz sezone 2019. (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:288212

Vidović Popek, Ivana. "Kvaliteta određenih multiflornih vrsta meda iz sezone 2019.." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:288212

Vidović Popek, Ivana. "Kvaliteta određenih multiflornih vrsta meda iz sezone 2019.." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:288212

Vidović Popek, I. (2020). 'Kvaliteta određenih multiflornih vrsta meda iz sezone 2019.', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:288212

Vidović Popek I. Kvaliteta određenih multiflornih vrsta meda iz sezone 2019. [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 May 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:288212

I. Vidović Popek, "Kvaliteta određenih multiflornih vrsta meda iz sezone 2019.", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:288212

Metadata
TitleKvaliteta određenih multiflornih vrsta meda iz sezone 2019.
Title (english)Quality of certain multiflower types of honey from the 2019 season
AuthorIvana Vidović Popek
MentorNada Vahčić (mentor)
Committee memberDraženka Komes (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2020-11-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Med je proizvod pčela medarica (Apis mellifera) koje sakupljaju nektar i mednu rosu sa različitih medonosnih biljaka te ih u košnicama prerađuju u gotov proizvod. Postoje različite vrste meda koje se razlikuju po kemijskom sastavu i fizikalnim svojstvima, što ovisi o geografskom i botaničkom podrijetlu meda, vrsti medonosnog bilja i pasmini pčela, klimatskim uvjetima i pčelarskoj praksi. U ovom radu provedeno je određivanje fizikalno-kemijskih parametara kvalitete meda: udio vode, reducirajućih šećera i saharoze te hidroksimetilfurfurala, električna provodnost i kiselost meda na ukupno 40 uzoraka livadnog i cvjetnog meda prikupljenih na području RH i regije. U određivanju su korištene validirane metode koje je propisala Međunarodna komisija za med te su rezultati uspoređivani s Pravilnikom o medu, NN 53/15 koje je objavilo Ministarstvo poljoprivrede.
Abstract (english)
Honey is a product of honey bees (Apis mellifera) that collect nectar and honeydew from various honey plants which they then process in hives into a finished product. There are different types of honey that differ in chemical composition and physical properties, depending on the geographical and botanical origin of honey, the type of honey plants and bee breeds, climatic conditions and beekeeping practices. In this paper, the determination of physicochemical parameters of honey quality was carried out: water content, reducing sugars, sucrose and hydroxymethylfurfural, electrical conductivity and acidity of honey were determinated, on a total of 40 samples of meadow and flower honey collected in the Republic of Croatia and the region. The validated methods prescribed by the International Honey Commission were used in the determination and the results were compared with the Ordinance on Honey, OG 53/15 published by the Ministry of Agriculture.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:288212
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 on2021-01-21 09:51:45