prikaz prve stranice dokumenta Prehrambeni proizvodi na bazi meda
Access restricted to students and staff of home institution
undergraduate thesis
Prehrambeni proizvodi na bazi meda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:977017
Bartolec, Vida
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Bartolec, V. (2011). Prehrambeni proizvodi na bazi meda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:977017

Bartolec, Vida. "Prehrambeni proizvodi na bazi meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:977017

Bartolec, Vida. "Prehrambeni proizvodi na bazi meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:977017

Bartolec, V. (2011). 'Prehrambeni proizvodi na bazi meda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:977017

Bartolec V. Prehrambeni proizvodi na bazi meda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:977017

V. Bartolec, "Prehrambeni proizvodi na bazi meda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:977017

Please login to the repository to save this object to your list.
Metadata
TitlePrehrambeni proizvodi na bazi meda
Title (english)Food products based on honey
AuthorVida Bartolec
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2011-10-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Med je slatki gusti sok kojeg proizvode pčele medarice od cvjetnog nektara ili od medene rose. U kemijski sastav meda ulaze šećeri (fruktoza i glukoza u najvećoj mjeri), voda, organske kiseline, proteini, vitamini i minerali. Najvažnija svojstva meda su kristalizacija, vrenje, higroskopičnost meda i njegova specifična težina, viskozitet meda, boja, okus i aroma meda. Med se, prema podrijetlu, dijeli na nektarni med i medljikovac. Nadalje, med se prema geografskom podrijetlu dijeli na planinski i poljski, i po botaničkom podrijetlu na monoflorni i poliflorni. Med je odličan energetski izvor, predstavlja visokokaloričnu hranu koja je organizmu lako probavljiva. U prehrambenoj se industriji med koristi u proizvodnji različitih proizvoda, a kao primjer slastice mogu nam poslužiti popularni medenjaci. Osim medenjaka, na bazi se meda proizvode i alkoholna i bezalkoholna pića: liker od meda i medovina. Poznavanje kemijskog sastava meda razvilo je apiterapiju tj. liječenje medom. Iako snaga ljekovitosti meda još nije do kraja istražena, on je česta preporuka liječnika za različite zdravstvene probleme.
Abstract (english)
Honey is a sweet thick juice produced by honeybees from flower nectar or honey dew. The chemical composition of honey included sugars (fructose and glucose to the maximum extent), water, organic acids, proteins, vitamins and minerals. The most important characteristics of honey are crystallization, fermentation, hygroscopicity of honey and its specific gravity, viscosity of honey, color, flavor and aroma of honey. Honey, according to the origin, divided into nectar honey and honeydew. Furthermore, honey has been divided according to geographical origin of the mountain and field, and the botanical origin of the unifloral and polifloral. Honey is an excellent energy source, a high-fat foods that the body can easily digest. In the food industry honey is used in the manufacture of various products, such as sweets, for example popular gingerbread. Besides, a honey-based products are alcoholic beverages: liquor made of honey and mead. Knowing the chemical composition of honey has developed apitherapy (therapy with honey). Although the healing power of honey has not been fully explored, it is a common recommendation physicians for various medical problems.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:977017
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 on2015-10-07 14:09:16

(©) Nacionalna i sveučilišna knjižnica u Zagrebu 2015. Sva prava pridržana. | Hrvatske bratske zajednice 4 p.p. 550, 10000 Zagreb, Hrvatska Tel. ++ 385 1 616-4040
OIB: 84838770814 | IBAN: HR66 2340 0091 1000 1008 1, Porezni broj (PDV identifikacijski broj) - VAT Number: HR84838770814
Prijava u repozitorij