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undergraduate thesis
Tehnologija proizvodnje hladno prešanog ulja koštice grožđa
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:896187
Periša, Nikolina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Periša, N. (2020). Tehnologija proizvodnje hladno prešanog ulja koštice grožđa (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:896187

Periša, Nikolina. "Tehnologija proizvodnje hladno prešanog ulja koštice grožđa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:896187

Periša, Nikolina. "Tehnologija proizvodnje hladno prešanog ulja koštice grožđa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:896187

Periša, N. (2020). 'Tehnologija proizvodnje hladno prešanog ulja koštice grožđa', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:896187

Periša N. Tehnologija proizvodnje hladno prešanog ulja koštice grožđa [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:896187

N. Periša, "Tehnologija proizvodnje hladno prešanog ulja koštice grožđa", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:896187

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Metadata
TitleTehnologija proizvodnje hladno prešanog ulja koštice grožđa
Title (english)Production Technology of Cold Pressed Grapeseed Oil
AuthorNikolina Periša
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U uvodnom dijelu završnog rada navedeni su razlozi zbog kojih je važno istraživati ulja i analizirati sastav ulja te je predstavljen osnovni cilj rada. Iznešene su neke zanimljivosti o ulju i značaj hladno prešanih ulja. Središnji dio rada posvećen je mehaničkom i kemijskom sastavu grožđa s posebnim naglaskom na košticu grožđa i njen sastav. Dana je definicija ulja, opisane su osnovne kategorije ulja te su objašnjeni procesi rafinacije i hladnog prešanja. Nadalje, rad se bavi preradom koštice grožđa te proizvodnjom ulja iz koštice grožđa. Opisane su osnovne fizikalno-kemijske karakteristike, svojstva i nutritivne komponente ulja koštice grožđa te je opisan proces proizvodnje ulja postupkom ekstrakcije i hladnim prešanjem. Na kraju navedene su mogućnosti uporabe ulja u prehrambenoj, kozmetičkoj i farmaceutskoj industriji.
Abstract (english)
The first part of this thesis presents reasons to make oil research and analysis and the main aim of this thesis. It also indicates on interesting facts about the oil and the importance of cold-pressed oils. The central part of the thesis is dedicated to the mechanical properties and chemical constituents of grapes with special emphasis on the grape seed and its composition. It also includes definition and explanation of basic categories of oil and the processes of refining and cold pressing. Furthermore, this thesis deals with the processing of grape seeds and production of grape seeds oil. The basic physicochemical characteristics, properties and nutritional components of grape seed oil are described, and also the process of oil production by extraction and cold pressing. Finally, the possibilities of using oil in the food, cosmetics and pharmaceutical industries are stated.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:896187
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 Osijek
Created on2020-10-26 09:32:50

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