Kemijski sastav cvjetnog meda

undergraduate thesis

• Title (english): Chemical composition of floral honey
• Author: Matea Skoblar
• Mentor: Ines Panjkota Krbavčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Chemistry and Biochemistry); Zagreb
• Defense date and country: 2016-09-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovome radu provjeravali su se fizikalno-kemijski parametri kvalitete cvjetnog meda. Uzeto je 15 uzoraka cvjetnog meda, koji su se prikupljali na području Republike Hrvatske, te su se mjerili udio vode, hidroksimetilfurfurala i udio saharoze, prirodni i ukupni invert, kiselost i provodnost svakoga od njih prema metodama koje je propisala International Honey Commission (IHC). Na temelju dobivenih podataka i usporedbi sa vrijednostima koje su propisane hrvatskim Pravilnikom o medu (NN53/2015)... More dobivene su informacije o kvaliteti uzoraka, odnosno svakog pojedinog meda. 13 uzoraka od 15 proučavanih se u svim mjerenim parametrima podudara sa pravilnikom, dok vrijednost električne provodnosti kod dva uzorka prelaze dopuštene granice. Razlog varijabilnost između vrijednosti istih parametara uzorka cvjetnog meda može biti u geografskom podrijetlu. Less

Abstract (english)

The aim of this research was to examine the physico-chemical parameters of floral honey. 15 samples of floral honey which were collected on the Croatian territory were taken. Water content, hydroxymethylfurfural content and reducing sugar before and after inversion, acidity and conductivity, according to the methods prescribed by International Honey Commission were determined for each sample. Data from this research were compared with the values prescribed by Croatian Regulations... More (NN53/2015). Results shows that 13 of 15 studied samples correspond to the regulations, while the value of electrical conductivity of two samples exceeding the permitted limit. The reason of deviation can be geographical origin. Less

• Keywords: cvjetni med; kemijski sastav; fizikalno-kemijska svojstva
• Keywords (english): floral honey; chemical composition; physico-chemical properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:278336
• 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: 2017-04-24 12:49:25