Određivanje parametara kvalitete bagremovog meda Krapinsko-zagorske županije

Vrančić, Ivana

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master's thesis

Određivanje parametara kvalitete bagremovog meda Krapinsko-zagorske županije

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:049521

Vrančić, Ivana

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

Vrančić, I. (2011). Određivanje parametara kvalitete bagremovog meda Krapinsko-zagorske županije (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:049521

MLA 8th Edition

Vrančić, Ivana. "Određivanje parametara kvalitete bagremovog meda Krapinsko-zagorske županije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:049521

Chicago 17th Edition

Vrančić, Ivana. "Određivanje parametara kvalitete bagremovog meda Krapinsko-zagorske županije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:049521

Harvard

Vrančić, I. (2011). 'Određivanje parametara kvalitete bagremovog meda Krapinsko-zagorske županije', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:049521

Vancouver

Vrančić I. Određivanje parametara kvalitete bagremovog meda Krapinsko-zagorske županije [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2025 January 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:049521

IEEE

I. Vrančić, "Određivanje parametara kvalitete bagremovog meda Krapinsko-zagorske županije", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:049521

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:049521

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Metadata

Title	Određivanje parametara kvalitete bagremovog meda Krapinsko-zagorske županije
Title (english)	Quality parameters determination of acacia honey from Krapinsko-zagorska county
Author	Ivana Vrančić
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	2011-12-20, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Med se koristi od davnina uglavnom kao sladilo ali i u raznolike terapeutske svrhe. Istraživanje je provedeno na uzorcima meda bagrema (Robinia pseudoacacia). Cilj rada bio je odrediti fiziklano kemijske parametre (maseni udjel vode, električna provodnost, kiselost,maseni udjel reducirajućih šećera, maseni udjel saharoze te kut rotacije) kako bi se utvrdili zahtjevi kakvoće kojima u proizvodnji i pri stavljanju na tržište mora udovoljavati uniflorni med bagrema. Dobiveni rezultati su uspoređeni s Pravilnikom o medu te istovjetnim istraživanjima drugih autora. Med bagrema Krapinsko-zagorske županije zadovoljava zahtjeve Pravilnika o medu Republike Hrvatske.
Abstract (english)	Honey has been used since ancient times mainly as a sweetening and also in deverse rande of therapeutic purposes. The study was conducted on samples of acacia honey (Robinia pseudoacacia). The aim of this study was to determine physicochemical properties (mass fraction of water, electrical conductivity, acidity, reducing sugar mass fraction, mass fraction of sucrose and the angle of rotation) to determine the quality requirements that the production and the placing on the market must meet for monofloral honey of acacia. The results were compared with identical researchs and of other authors. Acacia honey of Krapinsko-zagorska county meets the requirements of the Croatian regulations for honey.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:049521
Study programme	Title: Food Technology; specializations in: Food Engineering Course: Food Engineering Study programme type: university Study level: graduate Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
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	2017-05-31 09:52:14