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undergraduate thesis
Kontrola kvalitete nerafiniranog repičinog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:323216
Vujević, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

Cite this document

Vujević, A. (2010). Kontrola kvalitete nerafiniranog repičinog ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:323216

Vujević, Ana. "Kontrola kvalitete nerafiniranog repičinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:323216

Vujević, Ana. "Kontrola kvalitete nerafiniranog repičinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:323216

Vujević, A. (2010). 'Kontrola kvalitete nerafiniranog repičinog ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:323216

Vujević A. Kontrola kvalitete nerafiniranog repičinog ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 April 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:323216

A. Vujević, "Kontrola kvalitete nerafiniranog repičinog ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:323216

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Metadata
TitleKontrola kvalitete nerafiniranog repičinog ulja
Title (english)Quality control of unrefined rapeseed oil
AuthorAna Vujević
MentorDubravka Škevin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2010-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ulje uljane repice je ulje visoke nutritivne vrijednosti što može zahvaliti prvenstveno odličnom sastavu masnih kiselina. Nerafinirano repičino ulje se proizvodi isključivo metodom prešanja bez provedbe rafinacije. Pošto u proizvodnji nerafniranog repičinog ulja nema faze koja bi omogućila odstranjivanje nepoželjnih komponenta u ulju, takvo ulje je sklonije hidrolitičkom i oksidacijskom kvarenju. Nerafinirano repičino ulje spada u skuplja ulja na tržištu zbog čega često dolazi do patvorenja ulja. Cilj ovog rada je pregled fizikalno-kemijskih metoda te senzorskih analiza koje se koriste za kontrolu kvalitete nerafiniranog repičinog ulja.
Abstract (english)
Rapeseed oil is an oil of high nutritional value which is primarily due to its excellent composition of fatty acids. Unrefined rapeseed oil is produced exclusively by pressing without refining. Since the process of production of unrefined rapeseed oil doesn't remove undesirable components from the oil, such product is more prone to hydrolytic and oxidative degradation. Unrefined rapeseed oil is one of the more expensive oils on the market and that often leads to adulteration of oil. The aim of this study was to examine the physiochemical and sensory analysis methods used for quality control of unrefined rapeseed oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:323216
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-06-02 12:40:22

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