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master's thesis
Fizikalno-kemijske karakteristike cvjetnog, livadnog te meda od lipe analiziranog u svrhu natjecanja ''Zzzagimed 2022''
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:127794
Smetko, 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

Smetko, L. (2023). Fizikalno-kemijske karakteristike cvjetnog, livadnog te meda od lipe analiziranog u svrhu natjecanja ''Zzzagimed 2022'' (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:127794

Smetko, Lucija. "Fizikalno-kemijske karakteristike cvjetnog, livadnog te meda od lipe analiziranog u svrhu natjecanja ''Zzzagimed 2022''." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:127794

Smetko, Lucija. "Fizikalno-kemijske karakteristike cvjetnog, livadnog te meda od lipe analiziranog u svrhu natjecanja ''Zzzagimed 2022''." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:127794

Smetko, L. (2023). 'Fizikalno-kemijske karakteristike cvjetnog, livadnog te meda od lipe analiziranog u svrhu natjecanja ''Zzzagimed 2022''', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:127794

Smetko L. Fizikalno-kemijske karakteristike cvjetnog, livadnog te meda od lipe analiziranog u svrhu natjecanja ''Zzzagimed 2022'' [Master's 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:159:127794

L. Smetko, "Fizikalno-kemijske karakteristike cvjetnog, livadnog te meda od lipe analiziranog u svrhu natjecanja ''Zzzagimed 2022''", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:127794

Metadata
TitleFizikalno-kemijske karakteristike cvjetnog, livadnog te meda od lipe analiziranog u svrhu natjecanja ''Zzzagimed 2022''
Title (english)Physicochemical characteristics of flower, meadow and linden honey analyzed for the purpose of the "Zzzagimed 2022" competition
AuthorLucija Smetko
MentorMarina Krpan (mentor)
Committee memberNada Vahcic (predsjednik povjerenstva)
Committee memberDraženka Komes (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 country2023-07-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Med je slatka, viskozna tekućina zlatne boje, potpuno je prirodan proizvod a tvore ga pčele oprašivanjem medonosnih biljaka i odlaganjem u saće gdje med sazrijeva. Cilj ovog rada bio je provesti fizikalno-kemijsku analizu na 30 uzoraka cvjetnog, 18 uzoraka livadnog te 13 uzoraka meda od lipe koji su prikupljeni u svrhu natjecanja ''Zzzagimed 2022''. Određivan je maseni udio vode, hidroksimetilfurfurala, slobodnih kiselina, reducirajućih šećera i saharoze te električna vodljivost. Rezultati analize pokazuju da su svi uzorci zadovoljili uvjete postavljene Pravilnikom o medu (NN 53/2015) kada je riječ o udjelu vode, hidroksimetilfurfurala, slobodnih kiselina i saharoze, dok za reducirajuće šećere tri uzorka cvjetnog i jedan uzorak livadnog meda nisu zadovoljili postavljene kriterije. Kriterij za električnu vodljivost nije zadovoljen kod dva uzorka cvjetnog i jednog uzorka livadnog meda.
Abstract (english)
Honey is a sweet, viscous liquid with a golden color, it is a completely natural product and it is made by bees by pollinating honey-bearing plants and depositing it in combs where the honey ripens. The aim of this work was to perform a physicochemical analysis on 30 samples of flower, 18 samples of meadow and 13 samples of linden honey that were collected for the purpose of the "Zzzagimed 2022" competition. The mass fractions of water, hydroxymethylfurfural, free acids, reducing sugars, sucrose, and electrical conductivity were determined. The results of the analysis show that all samples met the conditions set by the Ordinance on honey (Official Gazette 53/2015) when it comes to the content of water, hydroxymethylfurfural, free acids and sucrose, while for reducing sugars, three samples of flower and one sample of meadow honey did not meet the set criteria. The criterion for electrical conductivity was not met in two samples of flower and one sample of meadow honey.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:127794
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-05-28 12:31:24