prikaz prve stranice dokumenta Proizvodnja hladno prešanog ulja koštica marelice
Access restricted to students and staff of home institution
undergraduate thesis
Proizvodnja hladno prešanog ulja koštica marelice
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:455018
Balog, Željka
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

Balog, Ž. (2020). Proizvodnja hladno prešanog ulja koštica marelice (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:455018

Balog, Željka. "Proizvodnja hladno prešanog ulja koštica marelice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:455018

Balog, Željka. "Proizvodnja hladno prešanog ulja koštica marelice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:455018

Balog, Ž. (2020). 'Proizvodnja hladno prešanog ulja koštica marelice', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:455018

Balog Ž. Proizvodnja hladno prešanog ulja koštica marelice [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:455018

Ž. Balog, "Proizvodnja hladno prešanog ulja koštica marelice", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:455018

Metadata
TitleProizvodnja hladno prešanog ulja koštica marelice
Title (english)Production of Cold Pressed Apricot Kernel Oil
AuthorŽeljka Balog
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 country2020-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Vrlo važnu ulogu u funkcioniranju organizma i održavanju zdravlja imaju upravo biljna ulja dobivena iz raznih sirovina. Po kemijskom sastavu to su esteri trovalentnog alkohola glicerola i masnih kiselina, a u svom sastavu imaju i negliceridne sastojke kao što su karotenoidi, liposolubilni vitamini, tokoferoli, steroli, pigmenti, fosfolipidi, voskovi te tragovi metala. Biljna ulja zbog velike zastupljenosti polinezasićenih masnih kiselina imaju veliku biološku aktivnost i značenje u prevenciji raznih bolesti. Biljno hladno prešano ulje dobiveno iz sjemenke koštice marelice ima važnu ulogu u ljudskoj prehrani zbog bioaktivnih komponenti koje ima u sastavu, a konzumacija same marelice (Prunus armeniaca L.) povezana je sa smanjenjem rizika od kroničnih bolesti. Postupkom hladnog prešanja sjemenke koštice marelice dobiju se tri proizvoda: sirovo ulje, uljni talog i pogača. Hladno prešano ulje koštice marelice proizvodi se postupkom filtracije ili centrifugiranja sirovog ulja. Važna je činjenica da se prilikom proizvodnje ovog ulja ne provodi proces rafinacije, a konzumacija se preferira zbog visoke nutritivne vrijednosti. Naglasak u ovome radu bit će na samoj sirovini te proizvodnji, odnosno fazama postupka hladnog prešanja iz prethodno pripremljene sirovine.
Abstract (english)
Vegetable oils made of different raw materials play an important role in the function of an organism and health maintenance. According to their chemical ingredients, they are esters of trivalent alcohol glycerol and fat acids, but also contain non-glyceride ingredients, such as carotenoids, liposoluble vitamins, tocopherols, sterols, pigments, phospholipids, waxes and metal traces. Vegetable oils have a huge biological activity and importance in disease prevention due to presence of polyunsaturated fat acids. Cold pressed vegetable oil of an apricot’s kernel seed (Prunus armeniaca L.) is important for human diet due to many bioactive components. Also, its consumption is connected to chronic diseases risk decrease. After the cold pressing process, 3 products are given: raw oil, oil alluvium and scone. Apricot’s kernel cold pressed oil is made by the procedure of filtration or centrifuging of raw oil. During the production of this oil the process of refining is not implemented and the consumption is preferred due to high nutritive values. The main emphasis of this paper will be put on the raw material, production and the steps for procedure of cold pressing from the previous prepared raw.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:455018
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2020-10-07 08:31:13