prikaz prve stranice dokumenta Kemijski sastav maruna
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master's thesis
Kemijski sastav maruna
2014. urn:nbn:hr:159:896557
Kušan, Jasmina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Cite this document

Kušan, J. (2014). Kemijski sastav maruna (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:896557

Kušan, Jasmina. "Kemijski sastav maruna." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:896557

Kušan, Jasmina. "Kemijski sastav maruna." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:896557

Kušan, J. (2014). 'Kemijski sastav maruna', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:896557

Kušan J. Kemijski sastav maruna [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2025 March 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:896557

J. Kušan, "Kemijski sastav maruna", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:896557

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Metadata
TitleKemijski sastav maruna
Title (english)Chemical composition of marrons
AuthorJasmina Kušan
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 country2014-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti kemijski sastav, udio pojedinih mineralnih tvari i udio kontaminanata u 28 uzoraka maruna i 16 uzoraka kestena te usporediti dobivene podatke sa drugim istraživanjima. Usporedbom kestena i maruna, u kestenu je određen veći prosječni udio vode te udjeli masti, proteina i pepela izraženih na suhu tvar. U marunima je određen veći prosječni udio cinka u odnosu na kestene, dok je prosječni udio ostalih određivanih mineralnih tvari bio veći kod kestena. U svim uzorcima je utvrđena određena količina olova i kadmija, ali je njihov udio unutar dopuštenih granica. Između maruna i kestena utvrđeno je postojanje statistički značajnih razlika u udjelima vode, proteina, bakra, mangana, natrija, kalcija i magnezija.
Abstract (english)
The aim of this study was to determine the chemical composition, proportion of minerals and contaminants in 28 marron and 16 chestnut samples and compare the results with other studies. Comparing chestnuts and marrons, chestnut is determined by higher average water content as well as fat content, protein and ash content expressed on dry matter. Marron is determined by higher average proportion of Zn, while the average share of other measured minerals were higher in chestnuts. In all samples was determined a certain amount of Pb and Cd, but their share is within the permissible limits. There are a statistically significant differences between marrons and chestnuts in the proportions of water, protein, Cu, Mn, Na, Ca and Mg.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:896557
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-02 11:03:22