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master's thesis
Kemijski sastav lješnjaka
2017. urn:nbn:hr:159:942886
Presnec, Tomislava
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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Presnec, T. (2017). Kemijski sastav lješnjaka (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:942886

Presnec, Tomislava. "Kemijski sastav lješnjaka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:942886

Presnec, Tomislava. "Kemijski sastav lješnjaka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:942886

Presnec, T. (2017). 'Kemijski sastav lješnjaka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:942886

Presnec T. Kemijski sastav lješnjaka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:942886

T. Presnec, "Kemijski sastav lješnjaka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:942886

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Metadata
TitleKemijski sastav lješnjaka
Title (english)Chemical composition of hazelnuts
AuthorTomislava Presnec
MentorNada Vahčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2017-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu određen je kemijski sastav 24 sorte lješnjaka uzgajanih u Hrvatskoj, a rezultati su uspoređeni s rezultatima iz drugih znanstvenih radova. Dobiveni rezultati su: maseni udio vode od 2,79 % do 8,33 %, maseni udio pepela od 2,13 % do 3,12 %, maseni udio sirovih masti od 59,79 % do 76,30 %, zatim maseni udio proteina od 10,94 % do 20,25 %. U uzorcima lješnjaka analiziran je i sastav masnih kiselina. Pronađeno je 15 masnih kiselina, a najdominatnije bile su oleinska i linola kiselina.
Abstract (english)
In this paper the chemical composition of the 24 hazelnuts cultivated in Croatia was determinated and the results were compared with the results from other scientific papers. This results were: moisture content from 2,79 % to 8,33 %, ash content from 2,13 % to 3,12 %, a fat content from 59,79 % to 76,30 % and protein content ranged from 10,94 % to 20,25 %. We also analyzed the composition of fatty acids in hazelnuts. 15 fatty acids was determined and the most virulent were oleic and linoleic acids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:942886
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-13 13:23:10