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undergraduate thesis
ODREĐIVANJE PARAMETARA KAKVOĆE RAZLIČITIH DŽEMOVA
2017. urn:nbn:hr:112:313624
Zec, Ana
Polytehnic in Pozega

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Zec, A. (2017). ODREĐIVANJE PARAMETARA KAKVOĆE RAZLIČITIH DŽEMOVA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:313624

Zec, Ana. "ODREĐIVANJE PARAMETARA KAKVOĆE RAZLIČITIH DŽEMOVA." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:313624

Zec, Ana. "ODREĐIVANJE PARAMETARA KAKVOĆE RAZLIČITIH DŽEMOVA." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:313624

Zec, A. (2017). 'ODREĐIVANJE PARAMETARA KAKVOĆE RAZLIČITIH DŽEMOVA', Undergraduate thesis, Polytehnic in Pozega, accessed 02 April 2025, https://urn.nsk.hr/urn:nbn:hr:112:313624

Zec A. ODREĐIVANJE PARAMETARA KAKVOĆE RAZLIČITIH DŽEMOVA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2017 [cited 2025 April 02] Available at: https://urn.nsk.hr/urn:nbn:hr:112:313624

A. Zec, "ODREĐIVANJE PARAMETARA KAKVOĆE RAZLIČITIH DŽEMOVA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:112:313624

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Metadata
TitleODREĐIVANJE PARAMETARA KAKVOĆE RAZLIČITIH DŽEMOVA
Title (english)DETERMINATION OF QUALITY PARAMETERS OF DIFFERENT JAMS
AuthorAna Zec
MentorValentina Obradović (mentor)
Committee memberMaja Ergović Ravančić (predsjednik povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
Committee memberSvjetlana Škrabal (član povjerenstva)
GranterPolytehnic in Pozega
Požega
Defense date and country2017-06-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Zadatak ovog završnog rada bio je odrediti parametre kakvoće džema od šipka, marelice, jagode, mandarine i aronije: ukupnu suhu tvar, netopivu suhu tvar, ukupne kiseline, dokazivanje škroba i udio pepela. Na osnovu istraživanja utvrđeno je da analizirani parametri u svim uzorcima odgovaraju deklaraciji te su u skladu sa vrijednostima dozvoljenim Pravilnikom o voćnim džemovima, želeima, marmeladama, pekmezu te zaslađenom kesten pireu (2011). Izuzetak je džem od marelice gdje je vrijednost suhe... More tvari izuzetno visoka (92,06 %). Less
Abstract (english)
The task of this final work was to define quality parameters of hip, apricot, strawberry, tangerine and aronia jams, which include assessment of total dry substances, assessment of water insoluble substances, determination of total acids, starch presence and determination of ash. Based on the results it was determined that analysed parameters in all samples are in accordance with the Croatian legislation, values permitted by the Rule book about fruit jams, jellies, marmalades and sweetened... More chestnut puree. The exception is the apricot jam where the dry matter value is extremely high (92,06 %). Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:313624
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-06-27 12:02:04
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