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undergraduate thesis
Udio proteina u uzorcima uniflornog meda iz sezone 2022.
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:750646
Telebar, 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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Telebar, I. (2023). Udio proteina u uzorcima uniflornog meda iz sezone 2022. (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:750646

Telebar, Ivana. "Udio proteina u uzorcima uniflornog meda iz sezone 2022.." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:750646

Telebar, Ivana. "Udio proteina u uzorcima uniflornog meda iz sezone 2022.." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:750646

Telebar, I. (2023). 'Udio proteina u uzorcima uniflornog meda iz sezone 2022.', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:750646

Telebar I. Udio proteina u uzorcima uniflornog meda iz sezone 2022. [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 June 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:750646

I. Telebar, "Udio proteina u uzorcima uniflornog meda 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:159:750646

Metadata
TitleUdio proteina u uzorcima uniflornog meda iz sezone 2022.
Title (english)Protein content in unifloral honey samples from the 2022 season
AuthorIvana Telebar
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 country2023-06-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Med je jedinstveni proizvod prirode koji proizvode pčele medarice (Apis melifera). Određivanje proteina u medu često predstavlja izazov zbog njihova niskog udjela, no sve više im se pridaje pozornost zbog mogućih primjena u kontroli autentičnosti i procjeni kvalitete meda. Tijekom ovog istraživanja metodom po Kjeldahl-u određen je udio ukupnih proteina u uzorcima meda bagrema (n=6), kestena (n=6) i lipe (n=6) iz sezone 2022. Dobiveni rezultati pokazali su da se udio ukupnih proteina kretao u rasponu od 0,10 % do 0,34 %. Prosječno najviši udio ukupnih proteina od 0,34 % sadržavali su uzorci meda kestena, dok su uzorci meda bagrema prosječno sadržavali 0,16 % i uzorci meda lipe 0,18 %. Dobiveni analitički podaci mogu predstavljati doprinos u kontroli kvalitete analiziranih vrsta uniflornog meda.
Abstract (english)
Honey is a unique product of nature produced by honeybees (Apis melifera). Due to their low content, determining proteins in honey often presents a challenge. However, more and more attention is paid to the proteins in honey because of possible applications in the authenticity control and assessment of honey quality. By using the Kjeldahl method, the proportion of total proteins in samples of acacia (n=6), chestnut (n=6), and linden (n=6) honey from the 2022 season was determined during this research. According to the data, the proportion of total proteins varied between 0.10 % and 0.34 %. On average, the highest proportion of total proteins contained chestnut honey with 0.34 %, acacia honey samples contained an average of 0.16 % of total protein, and linden honey samples contained 0.18 % of total protein. The obtained analytical data can represent a contribution to the quality control of the analyzed types of unifloral honey.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:750646
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 12:40:59