Određivanje parametara kvalitete u medu od kadulje

master's thesis

• Title (english): Determination of some quality parameters in a sage honey
• Author: Katarina Vukelić
• 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: 2011-12-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Med koji se nalazi na tržištu razlikuje se u više fizikalno - kemijskih parametara koji su vezani uz botaničko podrijetlo, klimatske uvjete te uvjete proizvodnje, skladištenja i pakiranja. Sve su to čimbenici koji određuju kvalitetu meda na tržištu. U ovom radu je analizirano 16 uzoraka meda kadulje s područja Republike Hrvatske. Određenn je udio prolina, aktivnost invertaze te maseni udio reducirajućih šećera i saharoze. Udio prolina kretao se od 35,69 do 358,26 mg/kg. Aktivnost invertaze, određena kao invertazni broj kretala se u rasponu od 5,58 do 27,83 IN. Maseni udjeli reducirajućih šećera i saharoze su se kretali od 58,6 do 71,59 odnosno 0,43 do 3,99 %.

Abstract (english)

Honey we meet on the market has few physicochemical parameters due to it’s origin, climate, manufacturing, storing and packaging contitions. All of these factors influence honey quality. The aim of this study was to determine physicochemical properties (proline content, invertase activity, mass content of reducing sugars and sucrose) of 16 sage honey samples collected from the areas of Republic of Croatia. Proline content varied from 35,69 to 358,26 mg/kg. Invertase activity, shown as invertase number was between 5,58 and 27,83 IN. Mass conent of reducing sugars and sucrose varied from 58,6 do 71,59 and 0,43 do 3,99 % for sucrose.

• Keywords: prolin; invertaza; reducirajući šećeri; saharoza; med
• Keywords (english): proline; invertase; reducing sugars; sucrose; honey
• Language: croatian
• URN:NBN: urn:nbn:hr:159:644967
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-31 10:28:59