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master's thesis
Likopen u pojedinim dijelovima neprerađene rajčice - usporedba dviju metoda
2006. urn:nbn:hr:159:824641
Frančić, Nikolina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Cite this document

Frančić, N. (2006). Likopen u pojedinim dijelovima neprerađene rajčice - usporedba dviju metoda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:824641

Frančić, Nikolina. "Likopen u pojedinim dijelovima neprerađene rajčice - usporedba dviju metoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:824641

Frančić, Nikolina. "Likopen u pojedinim dijelovima neprerađene rajčice - usporedba dviju metoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:824641

Frančić, N. (2006). 'Likopen u pojedinim dijelovima neprerađene rajčice - usporedba dviju metoda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:824641

Frančić N. Likopen u pojedinim dijelovima neprerađene rajčice - usporedba dviju metoda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2024 October 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:824641

N. Frančić, "Likopen u pojedinim dijelovima neprerađene rajčice - usporedba dviju metoda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:824641

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Metadata
TitleLikopen u pojedinim dijelovima neprerađene rajčice - usporedba dviju metoda
Title (english)The lycopene in each part of raw tomato - comparison of two methods
AuthorNikolina Frančić
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 country2006-12-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Likopen je prirodni pigment iz skupine karotenoida, a rajčica i proizvodi od rajčice su glavni izvori likopena. Cilj ovog istraživanja bio je primjenjujući dvije različite metode (atomsku apsorpcijsku spektrofotometriju i visoko-djelotvornu tekućinsku kromatografiju) odrediti udio likopena u sirovoj, tehnološki neobrađenoj rajčici te njenoj kožici i pulpi iz različitih geografskih područja. Dobiveni rezultati statistički su obrađeni te je prema tim parametrima utvrđena sukladnost metoda.
Abstract (english)
Lycopene is a naturally present carotenoid in many fruits and vegetables but tomato and tomato products constitute the major source of dietary lycopene. The aim of this work was to determine the portion of lycopene in raw tomato from different geographic territory, and in its parts, pulp and skin by using two different methods, spectrophotometric and high-performance liquid chromatography. It was important to determined are results the same in different methods. The obtained results are statistically evaluated in order to find out congruence of methods.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:824641
Study programmeTitle: Food Technology; specializations in: Nutrition
Course: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-09-07 12:38:49