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undergraduate thesis
Proizvodnja ulja iz koštica marelice
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:884613
Maslarević, Nenad
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Maslarević, N. (2016). Proizvodnja ulja iz koštica marelice (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:884613

Maslarević, Nenad. "Proizvodnja ulja iz koštica marelice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:884613

Maslarević, Nenad. "Proizvodnja ulja iz koštica marelice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:884613

Maslarević, N. (2016). 'Proizvodnja ulja iz koštica marelice', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:884613

Maslarević N. Proizvodnja ulja iz koštica marelice [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:884613

N. Maslarević, "Proizvodnja ulja iz koštica marelice", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:884613

Metadata
TitleProizvodnja ulja iz koštica marelice
Title (english)Production of apricot kernel oil
AuthorNenad Maslarević
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Biljna ulja su esteri trovalentnog alkohola glicerola i masnih kiselina, a sadrže i negliceridne sastojke kao što su fosfolipidi, pigmenti, tokoferoli, voskovi, karotenoidi, steroli, liposolubilni vitamini i dr. Marelica ili Prunus armeniaca L. (Rosaceae) vrlo je važna i ljekovita biljna vrsta, a njena konzumacija je povezana sa smanjenjem rizika od kroničnih bolesti, te sadrži široku paletu bioaktivnih komponenti. Postupkom hladnog prešanja sjemenke koštice marelice dobivena su tri proizvoda: sirovo ulje, uljni talog i pogača. Postupkom filtracije ili centrifugiranja sirovog ulja proizvedeno je hladno prešano ulje koštice marelice. Danas se primjena hladno prešanog ulja uglavnom odnosi na pripremu salata. Danas se preferira konzumacija hladno prešanog ulja koštice marelice zbog nutritivne vrijednosti ovog ulja kod kojeg nema procesa rafinacije. Cilj ovog rada je predstaviti karakteristike koštice marelice, te proizvodnju hladno prešanog ulja iz prethodno pripremljene sirovine.
Abstract (english)
Vegetable oils are esters derived from trivalent alcohol glycerol and fatty acids, also containing nonglyceride components such as phospholipids, pigments, tocopherols, waxes, carotenoids, sterols, fat soluble vitamins, etc. Apricot or Prunus armeniaca L. (Rosaceae) is very important medicinal and edible plant, and its consumption is often associated with reduced riskof chronic diseases, and also containsa wide variety of bioactive components. Pressing od apricot kernelresults in three products: raw oil, oil sludge and scone. Cold pressed apricot kernel oil is obtained using the process of centrifugation. Today, cold pressed oil are most used in preparation of salad. Nowdays, consumption of cold pressed apricot kernel oil is preferred because of the nutritional value of the oil, with no refining process. The goal of this paper is to present the characteristics of apricot kernel and production of cold pressed apricot kernel oil from previously prepared raw materials.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:884613
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2016-12-13 17:09:31