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undergraduate thesis
Kontrola kvalitete tijekom proizvodnje čaja od kamilice u tvornici Jan-spider d.o.o.
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:739373
Komar, Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Komar, M. (2010). Kontrola kvalitete tijekom proizvodnje čaja od kamilice u tvornici Jan-spider d.o.o. (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:739373

Komar, Marija. "Kontrola kvalitete tijekom proizvodnje čaja od kamilice u tvornici Jan-spider d.o.o.." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:739373

Komar, Marija. "Kontrola kvalitete tijekom proizvodnje čaja od kamilice u tvornici Jan-spider d.o.o.." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:739373

Komar, M. (2010). 'Kontrola kvalitete tijekom proizvodnje čaja od kamilice u tvornici Jan-spider d.o.o.', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:739373

Komar M. Kontrola kvalitete tijekom proizvodnje čaja od kamilice u tvornici Jan-spider d.o.o. [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:739373

M. Komar, "Kontrola kvalitete tijekom proizvodnje čaja od kamilice u tvornici Jan-spider d.o.o.", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:739373

Metadata
TitleKontrola kvalitete tijekom proizvodnje čaja od kamilice u tvornici Jan-spider d.o.o.
Title (english)Quality control during production of chamomile tea in the factory Jan - Spider Ltd.
AuthorMarija Komar
MentorJurislav Babić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2010-06-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Čajem zovemo napitak koji dobijemo namakanjem osušenih dijelova biljaka u vodi. Smatra se da potiče iz Kine. Crni, zeleni, oolong i bijeli čaj proizvode se od obradenog i osušenog lišća zimzelene biljke Camellia sinensis. Ostale vrste čajeva su: Rooibos, biljni, voćni te aromatizirani čajevi. Čaj od kamilice se ubraja u biljne čajeve. Kamilica je jedna najpoznatija ljekovita biljka, a njeni sastojci i aktivne tvari predmet su mnogih istraživanja. Cilj istraživanja bio je kontrola kvalitete tijekom proizvodnje čaja od kamilice u tvornici Jan –Spider d.o.o. određivanjem ukupnog pepela, eteričnih ulja, te udjela vode. Rezultati provedenih fizikalno – kemijskih analiza ukazuju da su dobivene vrijednosti unutar onih propisanih prema Ph. Eur. 5, a korištene sirovine su bile vrlo dobre kvalitete.
Abstract (english)
The tea is a drink made by soaking plants in hot water. It comes from China. The black, green, oolong and white tea are produced from the processed and dried leaves of evergreen plant Camellia sinensis. Other types of teas are Rooibos, herbal, fruit and flavored teas. Chamomile tea is one of the herbal teas. Chamomile is the best-known medicinal plant. Its ingredients and active substances are well researched, and also recommended by doctors. The aim of the research of this work is the control of quality during production of chamomile tea in the factory Jan – Spider Ltd. by the determination of total ash, essental oils and the water content. The results of the physico - chemical analysis showed that the values obtained within those prescribed by Ph. Eur. 5th. Used raw materials are of high quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:739373
ProjectNumber: 113-1130473-0571
Title: Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Title: Development of new modified starches and their application in food industry
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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
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Created on2015-10-21 10:48:44