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undergraduate thesis
Udio proteina u različitim vrstama meda iz sezone 2022.
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:334960
Matijašević, Lucija
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

Matijašević, L. (2023). Udio proteina u različitim vrstama 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:159:334960

Matijašević, Lucija. "Udio proteina u različitim vrstama meda iz sezone 2022.." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:334960

Matijašević, Lucija. "Udio proteina u različitim vrstama meda iz sezone 2022.." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:334960

Matijašević, L. (2023). 'Udio proteina u različitim vrstama meda iz sezone 2022.', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:334960

Matijašević L. Udio proteina u različitim vrstama meda iz sezone 2022. [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:334960

L. Matijašević, "Udio proteina u različitim vrstama 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:159:334960

Metadata
TitleUdio proteina u različitim vrstama meda iz sezone 2022.
Title (english)Protein content in different honey types from the 2022 season
AuthorLucija Matijašević
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 country2023-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Određivanje pojedinih sastojaka meda te analize njegovih svojstava često pronalaze svoju primjenu u svrhu utvrđivanja njegove autentičnosti, zbog čestih slučajeva patvorenja. Uprkos niskom udjelu u medu, određivanje udjela proteina sve se češće primjenjuje u svrhu utvrđivanja autentičnosti i kontrole kvalitete meda. Tijekom ovog istraživanja, primijenjena je metoda po Kjeldahl-u s ciljem određivanja udjela ukupnih proteina u 18 uzoraka različitih vrsta meda. Rezultati su pokazali da se udio ukupnih proteina kretao u rasponu od 0,09 % do 0,65 %, pri čemu je najviši udio ukupnih proteina određen u medu heljde (0,65 %), a najniži u medu lipe (0,09 %). Dobiveni rezultati istraživanja u skladu su s rezultatima istraživanja autora koji su također koristili metodu po Kjeldahl-u za određivanje udjela ukupnih proteina.
Abstract (english)
Determination of individual components of honey and analysing its properties are often used to determine its authenticity, due to frequent cases of adulteration. Despite the low content in honey, determination of protein content is increasingly being used to determine the authenticity and quality control of honey. During this research, the Kjeldahl method was applied, with the aim of determination the total protein content in 18 samples of different types of honey. The results showed that the content of total proteins ranged from 0,09 % to 0,65 %, with buckwheat honey having the highest total protein content (0,65 %) and linden honey having the lowest (0,09 %). The obtained research results are in accordance with the research results of the authors who also used the Kjeldahl method determination of the total protein content in honey
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:334960
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 on2024-04-29 11:21:59