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undergraduate thesis
PREHRAMBENA VRIJEDNOST VOĆA I VOĆNIH PRERAĐEVINA
2017. urn:nbn:hr:112:663613
Mamić, Marina
Polytehnic in Pozega

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Mamić, M. (2017). PREHRAMBENA VRIJEDNOST VOĆA I VOĆNIH PRERAĐEVINA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:663613

Mamić, Marina. "PREHRAMBENA VRIJEDNOST VOĆA I VOĆNIH PRERAĐEVINA." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:663613

Mamić, Marina. "PREHRAMBENA VRIJEDNOST VOĆA I VOĆNIH PRERAĐEVINA." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:663613

Mamić, M. (2017). 'PREHRAMBENA VRIJEDNOST VOĆA I VOĆNIH PRERAĐEVINA', Undergraduate thesis, Polytehnic in Pozega, accessed 21 November 2024, https://urn.nsk.hr/urn:nbn:hr:112:663613

Mamić M. PREHRAMBENA VRIJEDNOST VOĆA I VOĆNIH PRERAĐEVINA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2017 [cited 2024 November 21] Available at: https://urn.nsk.hr/urn:nbn:hr:112:663613

M. Mamić, "PREHRAMBENA VRIJEDNOST VOĆA I VOĆNIH PRERAĐEVINA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:112:663613

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Metadata
TitlePREHRAMBENA VRIJEDNOST VOĆA I VOĆNIH PRERAĐEVINA
Title (english)NUTRITIONAL VALUE OF FRUITS AND FRUIT PRODUCTS
AuthorMarina Mamić
MentorValentina Obradović (mentor)
Committee memberJosip Mesić (predsjednik povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
Committee memberMario Jakobović (član povjerenstva)
GranterPolytehnic in Pozega
Požega
Defense date and country2017-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Crop Production
Abstract
Zadatak ovog rada je usporedba prehrambene vrijednosti različitih prerađevina od voća. Naime, iako je poznato kako je voće najbolje konzumirati u svježem stanju zbog kratkog roka trajanja nužno ga je preraditi u različite proizvode. Cilj je bio pokazati kako se prehrambena vrijednost pojedenih prerađevina znatno razlikuje od same sirovine zbog procesa prerade ili dodataka prvenstveno šećera. Isto tako unutar pojedine vrste proizvoda postoje velike varijacije u kakvoći polazne sirovine kao i načinu proizvodnje što uvelike U radu su prezentirane prehrambene vrijednosti voćnih sokova i nektara, zamrznutog voća, marmelada i kompota
Abstract (english)
The task of this final work is to compare the nutritional value of different fruit products. Although it is known that fruit is best consumed in a fresh state, due to its short duration it is necessary to process it into different products. The aim of this paper is to show that the nutritional value of the processed products significantly depends on the raw material, processing or the addition of sugar. Also, within a given product type there are large variations in the quality of the raw material as well as the production method which greatly affects the nutritional value of the product itself. The paper presents the nutritional value of fruit juices and nectars, frozen fruits, jams and compotes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:663613
Study programmeTitle: Viticulture and Fruit-growing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka vinogradarstva- vinarstva-voćarstva (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka vinogradarstva- vinarstva-voćarstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-10-11 08:19:18