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undergraduate thesis
Proizvodnja hladno prešanog i nerafiniranog repičinog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:179914
Konjević, Sanja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Konjević, S. (2015). Proizvodnja hladno prešanog i nerafiniranog repičinog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:179914

Konjević, Sanja. "Proizvodnja hladno prešanog i nerafiniranog repičinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:179914

Konjević, Sanja. "Proizvodnja hladno prešanog i nerafiniranog repičinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:179914

Konjević, S. (2015). 'Proizvodnja hladno prešanog i nerafiniranog repičinog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:179914

Konjević S. Proizvodnja hladno prešanog i nerafiniranog repičinog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:179914

S. Konjević, "Proizvodnja hladno prešanog i nerafiniranog repičinog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:179914

Metadata
TitleProizvodnja hladno prešanog i nerafiniranog repičinog ulja
Title (english)Production of cold pressed and unrefined rapeseed oil
AuthorSanja Konjević
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2015-11-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Biljna ulja su esteri alkohola glicerola i masnih kiselina, a sadrže i negliceridne sastojke (karotenoidi, pigmenti, liposolubilni vitamini, tokoferoli, voskovi, steroli, fosfolipidi i dr.). Uljana repica, Brassica napus L. pored suncokreta i masline spada u primarne biljke uljarice, a kao kultura sa visokim sadržajem ulja (42 – 46%) i bjelančevina (preko 20%) svrstava se među pet najvažnijih uljarica u svijetu. U našoj zemlji ulje uljane repice, uz suncokretovo i sojino, čini osnovnu ekonomsku kategoriju domaćih ulja u prometu. U usporedbi s tim uljaricama pokazala se kao stabilnija kultura. Uljana repica, odnosno njezino ulje koristi se u prehrani ljudi, služi kao nosač bjelančevina, odnosno energije u smjesama za ishranu stoke, služi kao sirovina u kemijskoj industriji i u proizvodnji biodizela. Cilj ovog rada je predstaviti karakteristike uljane repice, te proizvodnju hladno prešanog i nerafiniranog repičinog ulja iz prethodno pripremljene sirovine. Danas se preferira konzumacija hladno prešanog repičinog ulja zbog nutritivne vrijednosti ovog ulja u kojem nema procesa rafinacije.
Abstract (english)
Vegetable oil are esters derived from glycerol and fatty acids, also containing nonglyceride components (carotenoids, pigments, fat soluble vitamins, tocopherols, waxes, sterols, phospholipids, etc.). Rapeseed, Brassica napus, is together with sunflower and olive considered to be a primary oil plant, furthermore because of its high oil content (42 – 46%) and proteins (over 20%) it is one of the five most important oil plant crops in the world. Rapeseed oil, alongside sunflower and soybean oil, is a base economic category of domestic edible vegetable oils, but compared to to the latter two cultures rapeseed is proved to be more stable. It is used in human nutrition (rapeseed oil), as a base of protein or energy in animal feed, as a raw material in chemical industry and in production of biodiesel. The aim of this paper is to present the characteristics of rapeseed and production of cold pressed and unrefined rapeseed oil from the previously prepared raw materials. Nowadays consumption of cold pressed rapeseed oil is preferred because of the nutritional value of the oil, with no refining process.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:179914
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 on2016-01-15 12:46:39