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undergraduate thesis
Senzorske značajke meda lipe
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:104171
Pandža, Nevena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Cite this document

Pandža, N. (2013). Senzorske značajke meda lipe (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:104171

Pandža, Nevena. "Senzorske značajke meda lipe." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:104171

Pandža, Nevena. "Senzorske značajke meda lipe." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:104171

Pandža, N. (2013). 'Senzorske značajke meda lipe', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:104171

Pandža N. Senzorske značajke meda lipe [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:104171

N. Pandža, "Senzorske značajke meda lipe", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:104171

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Metadata
TitleSenzorske značajke meda lipe
Title (english)Sensory characteristics of lime honey
AuthorNevena Pandža
MentorKsenija Marković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2013-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Med je prirodni proizvod izrazite nutritivne i terapijske vrijednosti te je kroz procjenu kvalitete meda bitno procijeniti i vrstu meda, karakteristične značajke, ali i ocijeniti značajke koje će biti percipirane od strane potrošača. Određivanje vrste meda obično se provodi peludnom analizom, fizikalno-kemijskim metodama, a važan doprinos ima i senzorska analiza. Cilj ovog rada bio je izdvojiti najznačajnije senzorske značajke meda lipe te senzorskom procjenom odrediti u kolikoj mjeri analizirani uzorci pripadaju navedenoj vrsti meda. Istraživanje se sastojalo od vizualne i olfaktorne procjene te procjene okusa i fizičkih značajki 5 uzoraka meda lipe iz sezone 2012. Senzorskom procjenom utvrđene su senzorske značajke meda lipe, a rezultati istraživanja ukazuju na prikladnost primjene senzorskih analiza u određivanju uniflornosti meda.
Abstract (english)
Honey is a natural product of distinct nutritious and therapeutic value. Through the honey quality estimation it is important not only to estimate the type of honey and its specific characteristics but also to evaluate the characteristics that consumers will perceive. Pollen analysis, physiochemical methods and sensory evaluation with major contribution are usually used for the estimation of honey quality. The goal of this paper was to single out the most important lime honey’s sensory characteristics and through sensory evaluation determine uniflorality of the samples and that they belong to the mentioned type of honey. The research consisted of visual and olfactory estimation, taste estimation and the estimation of physical characteristics of 5 lime honey samples from season 2012. Sensory characteristics of lime honey were determined through sensory evaluation and the research results indicate the suitability of sensory analysis in determining honey uniflorality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:104171
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
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 on2017-05-04 08:18:11

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