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undergraduate thesis
Kemijski sastav obične borovnice - sezona 2020.
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:157201
Cišper, Lara
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

Cišper, L. (2022). Kemijski sastav obične borovnice - sezona 2020. (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:157201

Cišper, Lara. "Kemijski sastav obične borovnice - sezona 2020.." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:157201

Cišper, Lara. "Kemijski sastav obične borovnice - sezona 2020.." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:157201

Cišper, L. (2022). 'Kemijski sastav obične borovnice - sezona 2020.', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:157201

Cišper L. Kemijski sastav obične borovnice - sezona 2020. [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:157201

L. Cišper, "Kemijski sastav obične borovnice - sezona 2020.", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:157201

Metadata
TitleKemijski sastav obične borovnice - sezona 2020.
Title (english)Chemical composition of bilberry - season 2020.
AuthorLara Cišper
MentorNada Vahčić (mentor)
MentorValentina Hohnjec (pomoć pri izradi, neposredni voditelj)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2022-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
U ovom završnom radu određivan je kemijski sastav običnih borovnica (Vaccinium myrtillus L.) u 14 uzoraka s tri lokacije u Primorsko-goranskoj županiji, Republika Hrvatska. Određen je udio vode, mineralnog ostatka (pepela), proteina, masti, celuloze i šećera. Cilj istraživanja bio je utvrditi postoji li značajna razlika u udjelima pojedinih sastojaka u sakupljenim uzorcima te usporedba dobivenih rezultata s podacima iz sličnih istraživanja. Prosječni maseni udio vode dobiven analizom je 84,86 %, maseni udio mineralnog ostatka (pepela) 0,19 %, maseni udio proteina 1,03 %, maseni udio masti 0,16 % te maseni udio celuloze 1,11 %. Udio šećera izražen je kao razlika ukupnog udjela sastojaka (100 %) i zbroja udjela svih analiziranih sastojaka. Statističkom obradom nisu zabilježena značajna odstupanja u udjelima sastojaka u uzorcima različitih lokaliteta kao ni značajna odstupanja usporedbom s rezultatima drugih istraživanja.
Abstract (english)
In this undergraduate thesis, a chemical composition of bilberries (Vaccinium myrtillus L.) was defined in 14 samples from three locations in Primorsko-goranska country, Republic of Croatia. The proportion of water, mineral residue (ash), protein, fat, cellulose and sugar was defined. The aim of research was to determine if there is a significant difference in proportions of individual ingredients in the collected samples and to compare the obtained results with data from similar studies. The average contents were 84,86 % water, 0,19 % mineral residue (ash), 1,03 % protein, 0,16 % fat and 1,11 % cellulose. The sugar content is expressed as the difference between the total content of ingredients (100 %) and the sum of contents of all the analyzed ingredients. Statistical processing did not record significant deviations in the proportions of ingredients in samples from different locations nor significant deviations in comparison to the results of other studies.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:157201
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-12-12 12:29:07