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undergraduate thesis
Senzorske značajke medljikovca
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:034049
Jazbec, Jana
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

Jazbec, J. (2013). Senzorske značajke medljikovca (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:034049

Jazbec, Jana. "Senzorske značajke medljikovca." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:034049

Jazbec, Jana. "Senzorske značajke medljikovca." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:034049

Jazbec, J. (2013). 'Senzorske značajke medljikovca', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:034049

Jazbec J. Senzorske značajke medljikovca [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 December 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:034049

J. Jazbec, "Senzorske značajke medljikovca", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:034049

Metadata
TitleSenzorske značajke medljikovca
Title (english)Sensory characteristics of honeydew honey
AuthorJana Jazbec
MentorKsenija Marković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2013-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Med je prirodni proizvod složenog sastava, izrazite nutritivne i energetske vrijednosti. Određivanje vrste meda provodi se peludnom analizom, fizikalno-kemijskim metodama, a važnu ulogu ima i senzorska procjena. Senzorskom analizom procijenjuju se olfaktorne, okusne i fizikalne karakteristike meda. Cilj ovog rada bio je izdvojiti najznačajnije senzorske značajke medljikovca te senzorskom procjenom odrediti u kolikoj mjeri analizirani uzorci pripadaju navedenoj vrsti meda. Tijekom istraživanja procijenjene su vizualne, olfaktorne i okusne značajke te fizikalne osobine 5 uzoraka medljikovca iz sezone 2012. Uzorcima je utvrđena i pripadnost određenoj vrsti meda.
Abstract (english)
Honey is a natural product of a complex composition, distinct nutritious and energetic value. Definition of honey type can be done by pollen analysis, physiochemical methods and sensory evaluation which has also an important role. Sensory analysis evaluate the olfactory, taste and physical characteristics of honey. The aim of this study was to define the most important sensory characteristics of honeydew honey and also to determine the extent in which analyzed samples belong to honey types. During the study, visual, olfactory and taste characteristics as well as physical characteristics, were conducted on 5 samples of honeydew honey from season 2012. Affiliation of honey samples was also evaluated.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:034049
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-03 11:47:37