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undergraduate thesis
Kemijski sastav cvjetnog i livadnog meda
2018. urn:nbn:hr:159:500645
Marevci, Alma
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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Marevci, A. (2018). Kemijski sastav cvjetnog i livadnog meda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:500645

Marevci, Alma. "Kemijski sastav cvjetnog i livadnog meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:500645

Marevci, Alma. "Kemijski sastav cvjetnog i livadnog meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:500645

Marevci, A. (2018). 'Kemijski sastav cvjetnog i livadnog meda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:500645

Marevci A. Kemijski sastav cvjetnog i livadnog meda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:500645

A. Marevci, "Kemijski sastav cvjetnog i livadnog meda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:500645

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Metadata
TitleKemijski sastav cvjetnog i livadnog meda
Title (english)Chemical properties of floral and meadow honey
AuthorAlma Marevci
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 country2018-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti fizikalno-kemijska svojstva 35 uzorka cvjetnog meda i 11 uzorka livadnog meda te usporediti dobivene vrijednosti u odnosu na zahtjeve Pravilnika o medu. U svim uzorcima meda mjereni su: maseni udio vode, električna provodnost, kiselost, udio reducirajućih šećera, saharoze te hidroksimetilfurfurala. Sve korištene metode propisala je Međunarodna komisija za med. Nakon provedene analize, 7 uzoraka je imalo odstupanja u vrijednosti električne provodnosti, 1 u udjelu saharoze i 2 u udjelu reducirajućih šećera, a ostali su zadovoljili sve zahtjeve Pravilnika.
Abstract (english)
The aim of this paper was to determine the physico-chemical properties of 35 floral honey samples and 11 samples of meadow honey and compare the obtained values with requirements of Croatian Regulative of honey. All samples of honey were measured by weight of water, electrical conductivity, acidity, the proportion of reducing sugars, sucrose and hydroxymethylfurfural. All the methods used were prescribed by the International Honey Commission. After the analysis, 7 samples showed deviations in the value of electrical conductivity, 1 in the sucrose content and 2 in the proportion of reducing sugars, while others met the conditions of Regulative.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:500645
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 on2018-07-19 12:44:38