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undergraduate thesis
Negliceridni sastojci u biljnim uljima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:070431
Žilić, Ana
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

Žilić, A. (2020). Negliceridni sastojci u biljnim uljima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:070431

Žilić, Ana. "Negliceridni sastojci u biljnim uljima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:070431

Žilić, Ana. "Negliceridni sastojci u biljnim uljima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:070431

Žilić, A. (2020). 'Negliceridni sastojci u biljnim uljima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:070431

Žilić A. Negliceridni sastojci u biljnim uljima [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:109:070431

A. Žilić, "Negliceridni sastojci u biljnim uljima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:070431

Metadata
TitleNegliceridni sastojci u biljnim uljima
Title (english)Non-Glyceride Ingredients in Vegetable Oils
AuthorAna Žilić
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 country2020-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Negliceridni sastojci nalaze se u svim jestivim biljnim uljima. Sadržaj negliceridnih sastojaka u biljnim uljima se kreće od 1 do 2 %, a izuzetak su ulje pamuka i soje. Cilj ovog rada bio je prikazati njihov kemijski sastav, rasprostranjenost i utjecaj na kvalitetu samog ulja te problematiku koji uzrokuju pojedini negliceridni sastojci. Negliceridni sastojci u biljnim uljima su: karotenoidi, liposolubilni vitamini, steroli, fosfatidi, pigmenti, voskovi, glikozidi, ugljikovodici, masni alkoholi, aldehidi, ketoni i tragovi metala. Poželjni negliceridni sastojci su karotenoidi i tokoferoli koji pridonose samoj kvaliteti ulja. Voskovi kao i tragovi metala te fosfatidi zbog svog lošeg utjecaja su izrazito nepoželjni u ulju. Neosporiv je njihov utjecaj na senzorske karakteristike samog ulja pa tako pigmenti poput klorofila i gosipola utječu na samu boju ulja, a hlapljivi aldehidi i ketoni na neugodan miris i okus ulja.
Abstract (english)
Non-glyceride ingredients are found in all edible vegetable oils. The content of non-glyceride ingredients in vegetable oils ranges from 1 to 2%, with the exception of cotton oil and soybean oil. The aim of this paper was to present their: chemical composition, distribution, impact on the quality of the oil itself and the problems caused by individual non-glyceride ingredients. Non-glyceride ingredients in vegetable oils are: carotenoids, liposoluble vitamins, sterols, phosphatides, pigments, waxes, glycosides, hydrocarbons, fatty alcohols, aldehydes, ketones and traces of metal. Preferred non-glyceride ingredients are carotenoids and tocopherols which contribute to the quality of the oil itself. Waxes as well as traces of metals and phosphatides due to their bad effect are extremely undesirable in oil. Their influence on the sensory characteristics of the oil itself is indisputable, so pigments such as chlorophyll and gossypol affect the color of the oil itself, and volatile aldehydes and ketones on the unpleasant smell and taste of the oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:070431
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 on2020-10-08 10:48:59