Kemijski sastav nekih sorti lješnjaka iz sezone 2017.

undergraduate thesis

• Title (english): Chemical composition of several hazelnut varieties from season 2017.
• Author: Katarina Barišić
• Mentor: Nada Vahčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2018-06-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja bio je određivanje kemijskoj sastava u uzorcima 13 sorti
lješnjaka te usporedba dobivenih rezultata sa rezultatima iz drugih literaturnih izvora. Dobiveni rezultati su : udio vode kreće se u rasponu od 2,78% do 4,10%, udio pepela od 2,27% do 3,10%, udio masti od 49,30% do 68,72%, udio proteina od 14,17% do 23,93%, a udio ugljikohidrata 9,30% do 23,17%.

Abstract (english)

The aim of this study was to determine the chemical composition in samples of 13 hazelnut varieties and comparison of the results with the results from the different literature sources. The results were: moisture content from 2,78% to 4,10%, ash content from 2,27% to 3,10%, fat contetnt from 49,30% to 68,72%, protein content from 14,17% to 23,93% and carbohydrat content from 9,30% to 23,17%.

• Keywords: lješnjak; masti; pepeo; proteini; voda
• Keywords (english): hazelnut; fat; ash; proteins; water
• Language: croatian
• URN:NBN: urn:nbn:hr:159:945024
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-06-24 10:21:56