prikaz prve stranice dokumenta Kemijski sastav i prehrambena vrijednost quinoe i amarantha
Access restricted to students and staff of home institution
master's thesis
Kemijski sastav i prehrambena vrijednost quinoe i amarantha
2005. urn:nbn:hr:159:163833
Ivičić, Nina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Analytical Chemistry

Cite this document

Ivičić, N. (2005). Kemijski sastav i prehrambena vrijednost quinoe i amarantha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:163833

Ivičić, Nina. "Kemijski sastav i prehrambena vrijednost quinoe i amarantha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:163833

Ivičić, Nina. "Kemijski sastav i prehrambena vrijednost quinoe i amarantha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:163833

Ivičić, N. (2005). 'Kemijski sastav i prehrambena vrijednost quinoe i amarantha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:163833

Ivičić N. Kemijski sastav i prehrambena vrijednost quinoe i amarantha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2005 [cited 2024 April 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:163833

N. Ivičić, "Kemijski sastav i prehrambena vrijednost quinoe i amarantha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:159:163833

Please login to the repository to save this object to your list.
Metadata
TitleKemijski sastav i prehrambena vrijednost quinoe i amarantha
Title (english)Chemical composition and nutritional value of quinoa and amaranth
AuthorNina Ivičić
MentorNada Kolb (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Analytical Chemistry)
Zagreb
Defense date and country2005-10-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U uzorcima quinoe i amarantha određeni su: udjeli sirovih proteina, masti, celuloze, pepela, ugljikohidrata i mineralnih tvari. Iz rezultata je izračunata prehrambena vrijednost i energetski udjeli. Rezultati su pokazali: - viši udjel proteina i masti, obzirom na ostale žitarice - niži udjel ugljikohidrata, obzirom na ostale žitarice - visok udjel mineralnih tvari, naročito magnezija, fosfora i željeza - niski udjel teških metala - visoku energetsku vrijednost i energetski udjel
Abstract (english)
Crude proteins, fat, cellulose, ashes, carbohydrates and minerals were determined in quinoa and amaranth. From the results the energetic value of two analysed samples and the energetic share were calculated. The results have shown: - higher content of proteins and fats than in other cereals - lower content of carbohydrates than in other cereals - high content of minerals, especially magnesium, phosphorous and iron - low amounts of heavy metals - high energetic value and energetic share
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:163833
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 on2017-09-11 10:07:15