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master's thesis
Određivanje udjela ß-glukana u domaćim sortama pivarskog ječma iz žetve 2012.
2014. urn:nbn:hr:109:115213
Anđelić, Zoran
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

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Anđelić, Z. (2014). Određivanje udjela ß-glukana u domaćim sortama pivarskog ječma iz žetve 2012. (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:115213

Anđelić, Zoran. "Određivanje udjela ß-glukana u domaćim sortama pivarskog ječma iz žetve 2012.." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:115213

Anđelić, Zoran. "Određivanje udjela ß-glukana u domaćim sortama pivarskog ječma iz žetve 2012.." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:115213

Anđelić, Z. (2014). 'Određivanje udjela ß-glukana u domaćim sortama pivarskog ječma iz žetve 2012.', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:115213

Anđelić Z. Određivanje udjela ß-glukana u domaćim sortama pivarskog ječma iz žetve 2012. [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 April 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:115213

Z. Anđelić, "Određivanje udjela ß-glukana u domaćim sortama pivarskog ječma iz žetve 2012.", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:115213

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Metadata
TitleOdređivanje udjela ß-glukana u domaćim sortama pivarskog ječma iz žetve 2012.
Title (english)Determination of ß-glucan content in domestic brewing barley varieties of 2012
AuthorZoran Anđelić
MentorVinko Krstanović (mentor)
Committee memberNatalija Velić
Committee memberVinko Krstanović
Committee memberMarko Jukić
Committee memberMarko Jukić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2014-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Ispitivani su udjeli β-glukana u domaćim sortama ječma (s posebnim osvrtom na području Istočne Hrvatske ) iz sezone 2012. Uzorci sorti su prikupljeni kao striktno pivarske (B), striktno stočne (F) i kao tzv. kombinirane sorte (BF) koje se mogu koristiti i za slađenje i za druge namjene. Ukupno je ispitano 10 sorti. Dobiveni rezultati pokazuju da je većina ispitivanih sorti (s obzirom na udjel β-glukana) bila u okviru preporučenih vrijednosti ili malo iznad. Rezultati također ukazuju da se sorte vrlo jasno razvrstavaju u određene grupe (B, F, BF), te da faktor sorta utječe, dok faktor lokacija ne utječe statistički znač ajno (p < 0,05) na udjel β-glukana. Ustanovljene su domaće sorte koje imaju odlične ili vrlo dobre vrijednosti za β -glukan (Gazda, Barun) u komparaciji sa standardima Vanessom i Tiffanyjem).
Abstract (english)
This paper considers the share of β-glucans in domestic barley varieties (from season 25012) on area of Eastern Croatia, with special review on malt and brewing industry recommended values. Samples were gathered as a strictly brewing (B), feed (F) and, so called combined (BF) varieties which can be used for malting, but also for some other purpose. Total of 12 varieties were examined. Also, three locations wer e considered (Slavonski Brod, Tovarnik and Osijek) in this investigation. The obtained results indicate that most of examined varieties (considering the β-glucan share) were within recommended values or slightly above them. Results also indicate that varieties are easily classified into aforementioned groups (B, F,BF), and that variety affects the share of β-glucans and location does not affect the share of β-glucans in a way that is statistically significant (p < 0.05). Furthermore, results show that in t otal examined spectrum of varieties there are domestic varieties which have excellent or very good values for β-glucan (Gazda, Barun) in comparison with standard varieties (German varieties Vanessa and Tiffany).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:115213
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2015-09-24 14:46:17