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undergraduate thesis
Sastav i primjena kokosovog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:751310
Dozan, Lorena
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

Dozan, L. (2021). Sastav i primjena kokosovog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:751310

Dozan, Lorena. "Sastav i primjena kokosovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:751310

Dozan, Lorena. "Sastav i primjena kokosovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:751310

Dozan, L. (2021). 'Sastav i primjena kokosovog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:751310

Dozan L. Sastav i primjena kokosovog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:751310

L. Dozan, "Sastav i primjena kokosovog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:751310

Metadata
TitleSastav i primjena kokosovog ulja
Title (english)Composition and Application of Coconut Oil
AuthorLorena Dozan
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 country2021-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kokosovo ulje dobiva se ekstrakcijom sušene jezgre ili mesnatog dijela kokosovog oraha (kopre), kroz vretenaste preše. Kokosovo ulje se na sobnoj temperaturi nalazi u čvrstom stanju i bijele je boje, dok zagrijavanjem prelazi u tekuće stanje, prozirne boje. Kako je kokosovo ulje u čvrstom stanju to znači da se sastoji od većeg broja zasićenih masnih kiselina. Najposebnije svojstvo kokosovog ulja je to što sadrži srednjelančane masne kiseline koje se direktno pretvaraju u energiju, za razliku od ostalih zasićenih ulja koja sadrže dugolančane masne kiseline koje se u organizmu nakupljaju kao masne naslage. Primjena kokosovog ulja je vrlo široka, od prehrambene do kozmetičke industrije, a najnovija istraživanja dokazala su beneficije kokosovog ulja na ljudsko zdravlje. Kokosovo ulje je izvrsna zamjena za ostala biljna ulja jer je nutritivno bogatije. U kozmetičkoj industriji se sve više primjenjuje ugradnjom u razne proizvode jer su istraživanja pokazala da kokosovo ulje ima protuupalno djelovanje te može pomoći pri zacjeljivanju rana. Svakodnevnom konzumacijom kokosovog ulja može se regulirati krvni tlak, kontrolirati razina šećera u krvi, a kokosovo ulje čak može pomoći pri mršavljenju.
Abstract (english)
Coconut oil is extracted from the dried kernel of coconut or fleshy part, called copra, through spindle press. Coconut oil is in a solid state at room temperature and is white colored, when heated it turns into a liquid state, transparent in color. As coconut oil is in solid state, it means that it consists of a larger number od saturated fatty acids. The most special property of coconut oil is that it contains medium-chain fatty acids that are directly converted into energy, unlike other saturated oils that contain long-chain fatty acids that accumulate in the body as fat deposits. The application of coconut oil is wide, from food to the cosmetic industry. The latest research has proven the benefits of coconut oil on human health. Coconut oil is an excellent substitute for other vegetable oils because it is nutritionally richer. In the cosmetic industry, it is increasingly used by incorporation into different products because research has shown that coconut oil has anti-inflammatory effects and can help heal wounds. Daily consumption of coconut oil can regulate blood pressure and blood sugar levels, and it can even help with weight loss.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:751310
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 on2021-09-28 16:19:56