Parametri kvalitete bagremovog i šumskog meda

undergraduate thesis

• Title (english): Quality parameters of acacia and forest honey
• Author: Ivana Miksera
• 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: 2018-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kvaliteta meda je najbitniji čimbenik vrijednosti meda i uvelike utječe na njegovu uključenost u ljudsku prehranu. Kvaliteta se određuje mjerenjem fizikalno-kemijskih parametara, koja ovise o biljnom i geografskom podrijetlu meda, klimatskim uvjetima, načinu proizvodnje i uvjetima skladištenja i čuvanja. U ovom radu ispitana su 43 uzorka bagremovog i šumskog meda, pri čemu su određeni sljedeći fizikalno kemijski parametri: maseni udio vode, kiselost, električna provodnost, maseni udio reducirajućih pečera, maseni udio saharoze i maseni udio hidroksimetilfurfurala. Većina dobivenih rezultata je u skladu sa Pravilnikom o medu (NN 53/2015).

Abstract (english)

Honey quality is the most important factor in honey value and greatly affects its involvement in human nutrition. Quality is determined by measuring physico-chemical parameters, which depend on botanical and geographical origins of honey, climatic conditions, processing, and storage conditions. In this study, 43 samples of acacia and forest honey were examined, with certain physico-chemical parameters such as the water content, acidity, electrical conductivity, the proportion of reducing sugars, the sucrose content and the hydroxymethylfurfural content by weight. Most of the obtained results are in accordance with the Ordinance on Honey (NN 53/2015).

• Keywords: fizikalno-kemijski parametri; kvaliteta meda
• Keywords (english): physico-chemical parameters; honey quality
• Language: croatian
• URN:NBN: urn:nbn:hr:159:323075
• 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: 2019-04-04 11:22:51