prikaz prve stranice dokumenta Analiza fizikalno kemijskih parametara cvjetnog meda sezona 2022
  Download
PDF 1.02 MB
master's thesis
Analiza fizikalno kemijskih parametara cvjetnog meda sezona 2022
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:628820
Ferić, Tea
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

Ferić, T. (2023). Analiza fizikalno kemijskih parametara cvjetnog meda sezona 2022 (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:628820

Ferić, Tea. "Analiza fizikalno kemijskih parametara cvjetnog meda sezona 2022." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:628820

Ferić, Tea. "Analiza fizikalno kemijskih parametara cvjetnog meda sezona 2022." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:628820

Ferić, T. (2023). 'Analiza fizikalno kemijskih parametara cvjetnog meda sezona 2022', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 February 2025, https://urn.nsk.hr/urn:nbn:hr:159:628820

Ferić T. Analiza fizikalno kemijskih parametara cvjetnog meda sezona 2022 [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2025 February 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:628820

T. Ferić, "Analiza fizikalno kemijskih parametara cvjetnog meda sezona 2022", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:628820

Metadata
TitleAnaliza fizikalno kemijskih parametara cvjetnog meda sezona 2022
Title (english)Analysis of physical and chemical parameters of flower honey season 2022
AuthorTea Ferić
MentorMarina Krpan (mentor)
Committee memberNada Vahcic (predsjednik povjerenstva)
Committee memberZvonimir Šatalić (član povjerenstva)
Committee memberInes Panjkota-Krbavčić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2023-03-31, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Med je jedna od najpopularnijih funkcionalnih namirnica kojoj se pripisuju antibakterijska, antioksidativna, antivirusna, antikancerogena te mnoga druga svojstva. Cilj ovog rada bio je odrediti fizikalno-kemijske parametre 53 uzorka cvjetnog meda prikupljenih u svrhu natjecanja „Zzzagimed 2022“ na temelju kojih se, uz senzorska svojstva, ocjenjuje kvaliteta meda. Određivali su se sljedeći fizikalno-kemijski parametri: maseni udjeli vode, hidroksimetilfurfurala, reducirajućih šećera, saharoze te slobodne kiseline i električna vodljivost. Analize su pokazale da svi uzorci zadovoljavaju propise o medu, što se tiče masenih udjela vode, hidroksimetilfurfurala, saharoze i slobodnih kiselina. Kada je riječ o električnoj vodljivosti, 2 uzorka nisu zadovoljila kriterij propisan Pravilnikom o medu (NN 53/2015), dok je 1 uzorak cvjetnog meda sadržavao niži maseni udjel reducirajućih šećera od dozvoljenog.
Abstract (english)
Honey is one of the most popular functional foods to which antibacterial, antioxidant, antiviral, anticancer and many other properties are attributed. The aim of this work was to determine the physico-chemical parameters of 53 flower honey samples collected for the purpose of the "Zzzagimed 2022" competition, on the basis of which, in addition to sensory properties, honey quality is evaluated. The following physicochemical parameters were determined: mass fractions of water, hydroxymethylfurfural, reducing sugars, sucrose and free acid and electrical conductivity. The analyzes showed that all samples meet the regulations on honey, as far as the mass fractions of water, hydroxymethylfurfural, sucrose and free acids are concerned. When it comes to electrical conductivity, 2 samples did not meet the criterion prescribed by the Ordinance on Honey (Official Gazette 53/2015), while 1 sample of flower honey contained a lower mass proportion of reducing sugars than allowed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:628820
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 on2024-05-21 11:48:08