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master's thesis
Analiza fizikalno-kemijskih svojstava različitih vrsta meda - sezona 2023.
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:246962
Jakupak, Dora
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

Jakupak, D. (2024). Analiza fizikalno-kemijskih svojstava različitih vrsta meda - sezona 2023. (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:246962

Jakupak, Dora. "Analiza fizikalno-kemijskih svojstava različitih vrsta meda - sezona 2023.." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:246962

Jakupak, Dora. "Analiza fizikalno-kemijskih svojstava različitih vrsta meda - sezona 2023.." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:246962

Jakupak, D. (2024). 'Analiza fizikalno-kemijskih svojstava različitih vrsta meda - sezona 2023.', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:246962

Jakupak D. Analiza fizikalno-kemijskih svojstava različitih vrsta meda - sezona 2023. [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:246962

D. Jakupak, "Analiza fizikalno-kemijskih svojstava različitih vrsta meda - sezona 2023.", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:246962

Metadata
TitleAnaliza fizikalno-kemijskih svojstava različitih vrsta meda - sezona 2023.
Title (english)Analysis of physicochemical properties of different types of honey- season 2023.
AuthorDora Jakupak
MentorMarina Krpan (mentor)
Committee memberNada Vahcic (predsjednik povjerenstva)
Committee memberInes Panjkota-Krbavčić (član povjerenstva)
Committee memberIvana Rumora Samarin (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 country2024-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Med je složeni prirodni prehrambeni proizvod koji pčele proizvode iz biljnih nektara, a prepoznat je po svojoj nutritivnoj vrijednosti i ljekovitim svojstvima. Cilj ovog istraživanja je bio utvrditi fizikalno-kemijske parametre različitih vrsta meda koje su prikupljene tijekom sezone 2023. godine u okviru natjecanja „Zzzagimed 2023“. Istraživanje je obuhvatilo analizu 39 uzoraka meda, uključujući vrste poput lipe, amorfe, suncokreta, trušljike, zlatošipke, uljane repice, drače, vrijeska, medljike, meduna i šumskog meda. Analizirani fizikalno-kemijski parametri uključivali su maseni udio vode, kiselost, električnu provodnost, maseni udio reducirajućih šećera i saharoze te maseni udio hidroksimetilfurfurala. Dobiveni rezultati uspoređeni su s kriterijima Pravilnika o medu (NN 53/2015), a pokazalo se da svi analizirani uzorci zadovoljavaju propisane standarde kvalitete.
Abstract (english)
Honey is a complex natural food product produced by bees from plant nectars, recognized for its medicinal and nutritional value. The main aim of this study was to determine the physicochemical parameters of different types of honey collected during the 2023 season as part of the "Zzzagimed 2023" competition. The research covered the analysis of 39 honey samples, including varieties such as lime, amorpha, sunflower, alder buckthorn, goldenrod, rapeseed, garland thorn, heather, honeydew, thick forest honey and forest honey. The analyzed physicochemical parameters included moisture content, acidity, electrical conductivity, mass fraction of reducing sugars and sucrose, and mass fraction of hydroxymethylfurfural. The obtained results were compared with the criteria of the Honey Regulation (NN 53/2015), and it was found that all analyzed samples met the prescribed quality standards.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:246962
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 on2024-10-17 12:28:11