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undergraduate thesis
Smokva kao sirovina u proizvodnji džema
Knin: University of Applied Sciences Marko Marulic of Knin, 2024. urn:nbn:hr:121:655916
Bašić, Petra
University of Applied Sciences Marko Marulic of Knin

Institutional repository: Polytechnic ”Marko Marulic” in Knin

Cite this document

Bašić, P. (2024). Smokva kao sirovina u proizvodnji džema (Undergraduate thesis). Knin: University of Applied Sciences Marko Marulic of Knin. Retrieved from https://urn.nsk.hr/urn:nbn:hr:121:655916

Bašić, Petra. "Smokva kao sirovina u proizvodnji džema." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2024. https://urn.nsk.hr/urn:nbn:hr:121:655916

Bašić, Petra. "Smokva kao sirovina u proizvodnji džema." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2024. https://urn.nsk.hr/urn:nbn:hr:121:655916

Bašić, P. (2024). 'Smokva kao sirovina u proizvodnji džema', Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:121:655916

Bašić P. Smokva kao sirovina u proizvodnji džema [Undergraduate thesis]. Knin: University of Applied Sciences Marko Marulic of Knin; 2024 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:121:655916

P. Bašić, "Smokva kao sirovina u proizvodnji džema", Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, Knin, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:121:655916

Metadata
TitleSmokva kao sirovina u proizvodnji džema
Title (english)Fig as a raw material in the production of jam
AuthorPetra Bašić
MentorLjiljana Nanjara (mentor)
Committee memberIva Ljubičić (predsjednik povjerenstva)
Committee memberLjiljana Nanjara (član povjerenstva)
Committee memberAndrijana Kegalj (član povjerenstva)
GranterUniversity of Applied Sciences Marko Marulic of Knin
Knin
Defense date and country2024-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ovaj rad sadržava opća svojstva smokve, njenih proizvoda te mogućnosti upotrebe u kulinarstvu. Smokva je važan izvor vlakana, vitamina i minerala. Zbog velikog udjela dijetalnih vlakana smokva je korisna za probavni sustav te organizmu doprinosi kalcij, magnezij i željezo. Visok sadržaj šećera te sladak okus smokvu ćini idealnom voćkom za pripravu džema. Kuhannje džema od smokve je idealan način da ovu bogatu nutritivnu namirnicu možemo konzumirati tijekom cijele godine. Smokva ima važno mjesto u raznim tradicijama i kuhinjama diljem cijelog svijeta.Džem od smokve ima veliki potencijal za širenje na tržištima koje cijene prirodne sastojke i kvalitetu.
Abstract (english)
This work contains the general properties of the fig, its products and the possibilities of use in cooking. Figs are an important source of fiber, vitamins and minerals. Due to the large proportion of dietary fiber, figs are useful for the digestive system and contribute calcium, magnesium and iron to the body. The high sugar content and sweet taste make the fig an ideal fruit for making jam. Cooking fig jam is the ideal way to consume this rich nutrional food throughout the year. The fig has an important place in various traditions and cuisines around the world. Fig jam has great potential for expansion in markets that appreciate natural ingredients and quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:121:655916
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik (baccalareus) inženjer prehrambene tehnologije / prvostupnica (baccalaurea) inženjerka prehrambene tehnologije (prvostupnik (baccalareus) inženjer prehrambene tehnologije / prvostupnica (baccalaurea) 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 on2024-10-30 09:00:39