Senzorska svojstva odabranih uniflornih vrsta meda

Sučić, Mia

prikaz prve stranice dokumenta Senzorska svojstva odabranih uniflornih vrsta meda

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undergraduate thesis

Senzorska svojstva odabranih uniflornih vrsta meda

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:981687

Sučić, Mia

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

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APA 6th Edition

Sučić, M. (2017). Senzorska svojstva odabranih uniflornih vrsta meda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:981687

MLA 8th Edition

Sučić, Mia. "Senzorska svojstva odabranih uniflornih vrsta meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:981687

Chicago 17th Edition

Harvard

Sučić, M. (2017). 'Senzorska svojstva odabranih uniflornih vrsta meda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:981687

Vancouver

Sučić M. Senzorska svojstva odabranih uniflornih vrsta meda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 December 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:981687

IEEE

M. Sučić, "Senzorska svojstva odabranih uniflornih vrsta meda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:981687

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:981687

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Metadata

Title	Senzorska svojstva odabranih uniflornih vrsta meda
Title (english)	Sensory attributes of the selected unifloral honeys
Author	Mia Sučić
Mentor	Ivana Flanjak (mentor)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food and Nutrition Research) (Sub-department of Food Quality) Osijek
Defense date and country	2017-09-29, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Senzorska analiza je znanstvena disciplina koja bavi se procjenom proizvoda na temelju reakcija na one značajke hrane koje se opažaju osjetima vida, mirisa, okusa, dodira i sluha. Metode/testovi koje se koriste u senzorskoj analizi proizvoda mogu se podijeliti u tri skupine: opisne metode, razlikovne metode te metode sklonosti. Senzorska procjena bitna je u određivanju kakvode proizvoda, kako prehrambenih, tako i proizvoda drugih industrija (farmaceutske, kozmetičke, tekstilne). Senzorska analiza meda, u kombinaciji sa melisopalinološkom analizom i fizikalno-kemijskim parametrima, koristi se u određivanju botaničkog podrijetla meda, s ciljem potvrde sukladnosti sa deklariranom vrstom, i/ili utvrđivanjem defekata poput fermentacije, prisutnosti stranih mirisa i okusa te nečistoda. Najvažnija senzorska svojstva meda su boja, miris i okus, a pri ocjenjivanju kvalitete meda u obzir se još uzimaju kristalizacija, bistrina te čistoda.
Abstract (english)	Sensory analysis is a scientific discipline used for product evaluation based on the reactions on food attributes perceptibled by the human sensces (sight, smell, taste, touch and hearing). Methods/test used in sensory analysis are classified into three groups: descriptive tests, discrimination tests and preference tests. Sensory analysis is important in food products quality evaluation but also in other industries (medical, cosmetic, textile). Sensory analysis, together with melisopalynoligical analysis and physicochemical parameters, is used for honey botanical origin determination with the aim of confirmation of declared botanical origin and/or evaluation of sensory defects like fermentation, off-odours and flavours and impurities. Sensory attributes of honey that are usually evaluated are colour, odour and taste, while during the honey quality evaluation crystallisation, clarity and purity are considered as well.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:981687
Study programme	Title: 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 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 Osijek
Created on	2018-01-12 15:50:23