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undergraduate thesis
Proizvodnja bučinog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:693394
Kalšan, Melita
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Kalšan, M. (2015). Proizvodnja bučinog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:693394

Kalšan, Melita. "Proizvodnja bučinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:693394

Kalšan, Melita. "Proizvodnja bučinog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:693394

Kalšan, M. (2015). 'Proizvodnja bučinog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:693394

Kalšan M. Proizvodnja bučinog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:693394

M. Kalšan, "Proizvodnja bučinog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:693394

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Metadata
TitleProizvodnja bučinog ulja
Title (english)Production of pumpkin oil
AuthorMelita Kalšan
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2015-10-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cucurbita pepo L. je vrsta obične buče koja je bogata uljem i uzgaja se radi ljudske i stočne prerade. Njene pržene koštice vrlo su ukusne i upotrebljavaju se za grickanje, a samo ograničen broj potrošača naviknut je na kvalitetno jestivo ulje koje se dobiva iz koštica ove biljke. O uzgoju i preradi buče ima različitih podataka, a sam proces se nije znatno promijenio do danas. Zasniva se na prešanju oljuštene i pržene bučine koštice bez ekstrakcije i rafinacije. Dobiva se cijenjeno salatno ulje koje ima dobra senzorska svojstva, velike je održivosti, a ima i ljekovita svojstva. Posebno su cijenjena hladno prešana ulja kojima su bolje sačuvani bioaktivni sastojci. Hladno prešana ulja stoga mogu postići visoku cijenu i njegovo patvorenje s drugim, jeftinijim uljima može doprinijeti velikom ekonomskom dobitku.
Abstract (english)
Cucurbita pepo L. is a type of a common pumpkin which is rich with oil and it is cultivated for human and live-stock processing. Its roasted seeds are tasty and they are used for nibbling, but only limited amount of consumers is used to edible high-quality oil which is produced from this plant’s seeds. There are not many data on cultivation and processing of pumpkin, the process has not considerably changed. It is based on pressing peeled and roasted pumpkin seeds without extraction and refinement. In this way we get high-quality salad oil which has good sensor characteristics, it is sustainable and it has therapeutic properties. Cold-processed oil in which bioactive ingredients are better preserved is especially esteemed. Oil which is coldprocessed can therefore have a high price and its adulteration with other cheaper oil can provide huge economic profit.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:693394
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 conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-12-09 12:56:09

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