Kemijski sastav maruna

Kušan, Jasmina

prikaz prve stranice dokumenta Kemijski sastav maruna

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master's thesis

Kemijski sastav maruna

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 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

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APA 6th Edition

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

MLA 8th Edition

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

Chicago 17th Edition

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

Harvard

Kušan, J. (2014). 'Kemijski sastav maruna', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:896557

Vancouver

Kušan J. Kemijski sastav maruna [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:896557

IEEE

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

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:896557

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Metadata

Title	Kemijski sastav maruna
Title (english)	Chemical composition of marrons
Author	Jasmina Kušan
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	2014-09-29, 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)
Language	croatian
URN:NBN	urn:nbn:hr:159:896557
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-05-02 11:03:22

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