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undergraduate thesis
Prehrambena vrijednost i kemijski sastav meda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:157305
Petrović, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Petrović, I. (2009). Prehrambena vrijednost i kemijski sastav meda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:157305

Petrović, Ivana. "Prehrambena vrijednost i kemijski sastav meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:157305

Petrović, Ivana. "Prehrambena vrijednost i kemijski sastav meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:157305

Petrović, I. (2009). 'Prehrambena vrijednost i kemijski sastav meda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:157305

Petrović I. Prehrambena vrijednost i kemijski sastav meda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 November 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:157305

I. Petrović, "Prehrambena vrijednost i kemijski sastav meda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:157305

Metadata
TitlePrehrambena vrijednost i kemijski sastav meda
Title (english)Nutritional value and chemical composition of honey
AuthorIvana Petrović
MentorDaniela Čačić Kenjerić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2009-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Nutritivna vrijednost meda proizlazi iz njegova kemijskog sastava. Med je slatki gusti sok kojeg proizvode pčele medarice od cvjetnog nektara ili od medene rose. Postoje različite vrste meda što ovisi o vrsti biljaka i medljike od kojih je dobiven, klimatskim uvjetima i vrsti tla pa mu se prema tome razlikuje i kemijski sastav. U kemijski sastav meda ulaze šećeri (fruktoza i glukoza u najvećoj mjeri), voda, organske kiseline, proteini, vitamini i minerali. Zbog ovih sastojaka, med ima visoku energetsku vrijednost, prebiotička, konzervirajuća, antibakterijska, antioksidacijska i antiseptička svojstva. Nadalje, med se, prema podrijetlu, dijeli na nektarni med i medljikovac, a to se utvrđuje kroz senzorske analize (miris, boja, okus, stupanj kristalizacije), određivanje fizikalnih i kemijskih karakteristika (boja, konduktivitet, enzimi dijastaza i invertaza, pH, kiselost, šećeri, prolin) te peludnu analizu.
Abstract (english)
Nutritional value of honey is a result of its chemical composition. Honey is sweet and dense juice which bees produce from flower's nectar or honey's dew. There are many different types of honey which depend on the sorts of plants and honeydew , climate conditions , type of soil and it has an influence on differences in the chemical composition. Carbohydrates (fructose and glucose as the main carbohydrates), water, organic acids, proteins, vitamins and minerals are the chemical ingredients of honey . Because of them, honey has a high energetic value, prebiotic, preservative, antibacterial, antioxidative and antiseptic ability. Furthermore, due to it's origin, honey deals on nectar's honey and honeydew and this partition affirms through sensoric analysis (smell, colour, taste, crystalization level), physical and chemical characteristics (colour, conductivity level, enzymes diastase and invertase, pH, acidity, carbohydrates, prolin) and melissopalynoligical analysis.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:157305
ProjectNumber: 113-0000000-0548
Title: Prehrana i životne navike u očuvanju zdravlja
Title: Nutrition and lifestyle in health protection
Leader: Milena Mandić
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
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-02 08:41:45