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master's thesis
Kvaliteta meda Varaždinske županije tijekom 2012. godine
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:191865
Coce, Marina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Coce, M. (2014). Kvaliteta meda Varaždinske županije tijekom 2012. godine (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:191865

Coce, Marina. "Kvaliteta meda Varaždinske županije tijekom 2012. godine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:191865

Coce, Marina. "Kvaliteta meda Varaždinske županije tijekom 2012. godine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:191865

Coce, M. (2014). 'Kvaliteta meda Varaždinske županije tijekom 2012. godine', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:191865

Coce M. Kvaliteta meda Varaždinske županije tijekom 2012. godine [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 May 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:191865

M. Coce, "Kvaliteta meda Varaždinske županije tijekom 2012. godine", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:191865

Metadata
TitleKvaliteta meda Varaždinske županije tijekom 2012. godine
Title (english)Honey quality of Varazdin country during 2012. year
AuthorMarina Coce
MentorInes Panjkota Krbavčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2014-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U istraživanju provedenom na 29 uzoraka bagremovog i 29 uzoraka cvjetnog meda određivani su fizikalno-kemijski parametri koji utječu na kvalitetu meda. Određeni fizikalnokemijski parametri uključivali su maseni udio vode, električnu provodnost, kiselost, maseni udio reducirajućih šećera, maseni udio saharoze te udio 5-hidroksimetilfurfurala (HMF-a). Fizikalno-kemijskim analizama utvrđeno je da su svi uzorci bagremovog meda zadovoljili zahtjeve Pravilnika i CAC-a određenih fizikalno-kemijskih parametara. Što se tiče cvjetnog meda, 12 od 29 uzoraka nije zadovoljilo zahtjev Pravilnika o električnoj provodnosti i samo jedan uzorak nije zadovoljio zahtjeve Pravilnika i CAC-a o udjelu reducirajućih šećera. Zahtjevi Pravilnika i IHC-a za preostale parametre bili su ispunjeni.
Abstract (english)
In the study conducted on 29 samples of acacia honey and 29 samples of flower honey were determined physico-chemical parameters that are affecting the quality of honey. Certain physico-chemical parameters included the mass fraction of water, electrical conductivity, acidity, the mass fraction of reduced sugar, the mass fraction of saccarose and the share of 5-hydroxymethylfurfural aldehyde (HMF). Physico-chemical analyses confirmed that all samples of acacia honey met the requirements of the Regulations and IHC of the certain physico-chemical parameters. As for the floral honey, 12 of 29 samples did not meet the requirements of the Regulations on electrical conductivity and only one sample did not meet the requirements of the Regulations and Codex Alimentarius Commission (CAC) on the portion of the reduced sugars. For the remaining parameters requirements of the Regulations and CAC were met.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:191865
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-02 11:46:40