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undergraduate thesis
Udio proteina u uzorcima cvjetnog i livadnog meda, te medljikovca iz sezone 2022.
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:757041
Strbad, Sara
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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Strbad, S. (2023). Udio proteina u uzorcima cvjetnog i livadnog meda, te medljikovca iz sezone 2022. (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:757041

Strbad, Sara. "Udio proteina u uzorcima cvjetnog i livadnog meda, te medljikovca iz sezone 2022.." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:757041

Strbad, Sara. "Udio proteina u uzorcima cvjetnog i livadnog meda, te medljikovca iz sezone 2022.." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:757041

Strbad, S. (2023). 'Udio proteina u uzorcima cvjetnog i livadnog meda, te medljikovca iz sezone 2022.', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:757041

Strbad S. Udio proteina u uzorcima cvjetnog i livadnog meda, te medljikovca iz sezone 2022. [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:757041

S. Strbad, "Udio proteina u uzorcima cvjetnog i livadnog meda, te medljikovca iz sezone 2022.", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:757041

Metadata
TitleUdio proteina u uzorcima cvjetnog i livadnog meda, te medljikovca iz sezone 2022.
Title (english)Protein content in samples of flower, meadow, and honeydew honey from the 2022 season
AuthorSara Strbad
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 country2023-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Udio proteina u medu se sve više istražuje u svrhu procjene autentičnosti i kvalitete, unatoč niskom udjelu. U ovom istraživanju korištena je metoda po Kjeldahl-u kako bi se indirektno odredio udio ukupnih proteina u uzorcima cvjetnog (n=6) i livadnog meda (n=6), te medljikovca (n=6). Prema dobivenim rezultatima, udio ukupnih proteina u cvjetnom medu bio je između 0,09 % i 0,42 %, u livadnom medu između 0,11 % i 0,17 %, a u medljikovcu između 0,11 % i 0,42 %. Najviši prosječan udio ukupnih proteina određen je u uzorcima cvjetnog meda (0,21 %), a najniži u uzorcima livadnog meda (0,13 %). Dobiveni rezultati u skladu su sa rezultatima sličnih objavljenih istraživanja.
Abstract (english)
The protein content in honey is increasingly being investigated for the purpose of assessing authenticity and quality, despite its low proportion. In this research, the Kjeldahl method was used to indirectly determine the content of total proteins in samples of flower (n=6), meadow (n=6), and honeydew (n=6) honey. According to the obtained results, the content of total proteins in flower honey was between 0.09 % and 0.42 %, in meadow honey between 0.11 % and 0.17 %, and in honeydew honey between 0.11 % and 0.42 %. The highest average content of total proteins was determined in flower honey samples (0.21 %), and the lowest in meadow honey samples (0.13 %). The obtained results are consistent with the results of similar published research.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:757041
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 on2024-04-18 12:21:08