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undergraduate thesis
Udio proteina u uzorcima meda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:345855
Jukić, Iva
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

Jukić, I. (2022). Udio proteina u uzorcima meda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:345855

Jukić, Iva. "Udio proteina u uzorcima meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:345855

Jukić, Iva. "Udio proteina u uzorcima meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:345855

Jukić, I. (2022). 'Udio proteina u uzorcima meda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:345855

Jukić I. Udio proteina u uzorcima meda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 June 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:345855

I. Jukić, "Udio proteina u uzorcima meda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:345855

Metadata
TitleUdio proteina u uzorcima meda
Title (english)Protein content in honey samples
AuthorIva Jukić
MentorKsenija Marković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2022-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Određivanje specifičnih sastojaka meda kao što su proteini svoju primjenu pronalazi u svrhu kontrole njihove kvalitete, te utvrđivanja autentičnosti. Tijekom ovog istraživanja primijenjena je metoda određivanja ukupnih proteina po Kjeldahl-u, indirektno preko dušika, s ciljem određivanja udjela proteina u uzorcima (n = 15) različitih vrsta meda (kadulja, suncokret, cvjetni, amorfa, uljana repica, mandarina, heljda, kesten, lipa, bagrem, zlatošipka). Rezultati su pokazali kako se udio ukupnih proteina kretao u rasponu od 0,13 % do 0,69 %, pri čemu je najviši udio određen u medu heljde, a najniži u medu bagrema. Dobiveni analitički podaci mogu predstavljati doprinos u procjeni kvalitete analiziranih proizvoda.
Abstract (english)
Determination of specific ingredients of honey, such as proteins, finds its application in their quality control and determination of their authenticity. During this research, the Kjeldahl method was used in determination of total proteins, indirectly via nitrogen, with the aim of determination of the protein content in samples (n = 15) of different types of honey (sage, sunflower, floral, amorphous, rapeseed, mandarin, buckwheat, chestnut, linden, acacia, goldenrod). The results showed that the content of total proteins ranged from 0,13 % to 0,69 %, with the highest content determined in buckwheat honey and the lowest in acacia honey. The obtained analytical data can represent a contribution to the assessment of the quality of the analysed products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:345855
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-09-27 08:45:08