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undergraduate thesis
Postupci prerade maslina u ulje
završni rad
2014. urn:nbn:hr:109:048444
Drljepan, Andrea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Drljepan, A. (2014). Postupci prerade maslina u ulje : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:048444

Drljepan, Andrea. "Postupci prerade maslina u ulje : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:048444

Drljepan, Andrea. "Postupci prerade maslina u ulje : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:048444

Drljepan, A. (2014). 'Postupci prerade maslina u ulje : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:048444

Drljepan A. Postupci prerade maslina u ulje : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:048444

A. Drljepan, "Postupci prerade maslina u ulje : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:048444

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Metadata
TitlePostupci prerade maslina u ulje : završni rad
Title (english)Methods of processing olives into oil
AuthorAndrea Drljepan
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2014-01-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Maslina je suptropska zimzelena biljka, plod drveta Olea europaea. Plod masline je ovalnog oblika tamnozelene do crne boje. Temeljna karakteristika ove namirnice je bogatstvo uljem koje se nalazi u plodu masline. Ulje se koristi u prehrani kao dodatak jelu, za prženje, začinjavanje jela te u medicinske svrhe. Maslinovo ulje se dobiva iz sljedećih postupaka: čišćenja i pranja plodova, mljevenja, miješanja tijesta, odvajanja čvrstog od tekućeg dijela, separacije uljnog mošta na ulje i vodu, što je i opisano u ovom radu.Tim postupcima dobivamo ekstra djevičansko maslinovo ulje visoke kvalitete ako se koriste kvalitetni i zdravi plodovi masline.
Abstract (english)
Olive is a subtropical evergreen plant, fruit tree Olea europaea. Olive fruit has oval shape, which colour is dark green to black. The basic characteristic of those fruitis a wealth of oil, which we can find in olive fruit. Olive oil is used in food as a condiment, for frying, flavouring meal and for medicinal purpose. Olive oil is produced from the following procedures: cleaning and washing fruits, grinding, mixing dough, separating solid from liquid part, separating the oil must to oil and water, which is described in this final work. With this procedures we get high quality oil, much more valuable than others edible oils.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:048444
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
Created on2015-09-23 15:16:14