prikaz prve stranice dokumenta Vino od borovnice
  Download
PDF 608.73 KB
undergraduate thesis
Vino od borovnice
2018. urn:nbn:hr:159:884682
Jurković, Karmen
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

Cite this document

Jurković, K. (2018). Vino od borovnice (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:884682

Jurković, Karmen. "Vino od borovnice." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:884682

Jurković, Karmen. "Vino od borovnice." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:884682

Jurković, K. (2018). 'Vino od borovnice', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:884682

Jurković K. Vino od borovnice [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:884682

K. Jurković, "Vino od borovnice", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:884682

Please login to the repository to save this object to your list.
Metadata
TitleVino od borovnice
Title (english)Blueberry wine
AuthorKarmen Jurković
MentorMara Banović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2018-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Voćna vina zbog svog pozitivnog utjecaja na zdravlje i visoke nutritivne vrijednosti zauzimaju značajno mjesto među proizvodima od voća. Zbog kemijskog sastava, borovnica je prikladna za konzumaciju u svježem stanju ili preradu u vino. Vino obiluje polifenolnim spojevima koji doprinose senzorskim karakteristikama, a ujedno su i prirodni antioksidansi. Kao rezultat ovog rada može se zaključiti da vino od borovnice predstavlja nutritivno vrijedan proizvod blagotovornog učinka na zdravlje i preporuka je uvrstiti ga u prehranu.
Abstract (english)
Fruit wines are highly placed amongst fruit products because of their positive impact on health and high nutritional value. Due to the chemical composition, blueberries are suitable for consumption in fresh state or for processing in wine. The wine is rich in polyphenol compounds that contribute to the sensory characteristics which are also natural antioxidants. As a result of this paper it can be concluded that blueberry wine is a nutritionally valuable product of beneficial effect on health and it is recommended to include it in nutrition.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:884682
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-06-24 13:07:57