undergraduate thesis
Authenticity of honey

Ivana Miljević (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality
Metadata
TitleAutentičnost meda
AuthorIvana Miljević
Mentor(s)Ivana Flanjak (thesis advisor)
Abstract
Med je sladak proizvod kojeg proizvode medonosne pčele iz nektara biljaka i/ili medne rose. U med ne smiju biti dodani nikakvi sastojci niti se smije neka njegova sastavnica ukloniti. Med ne smije imati neprihvatljiv okus, miris ili poprimiti strane tvari tijekom prerade i skladištenja. Ne smije početi fermentirati niti se smije zagrijavati ili obrađivati u tolikoj mjeri da se njegov sastav promijeni i kvaliteta umanji. Autentičnost meda promatra se sa dva aspekta, autentičnost proizvodnje i autentičnost u pogledu deklariranja. Dokazivanje autentičnosti proizvodnje odnosi se na provjeru uvjeta proizvodnje i daljnje prerade meda te provjeru dodatka šećernih sirupa u med. Dokazivanje autentičnosti u pogledu deklariranja odnosi se na provjeru opisa odnosno navođenje botaničkog i zemljopisnog podrijetla meda, a određuje se kombinacijom metoda koje uključuju senzorsku i peludnu analizu te određivanje fizikalno-kemijskih parametara. U novije vrijeme koriste se moderne instrumentalne tehnike u kombinaciji sa statističkim tehnikama kako bi se pronašli markeri botaničkog i zemljopisnog podrijetla meda.
Keywordshoney botanical origin geographical origin
Parallel title (English)Authenticity of honey
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Food Quality
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2016-09-30
Parallel abstract (English)
Honey is a sweet substance produced by the honeybees from nectar and/or honeydew. Honey must not contain any added ingredients nor any of its' natural components may be removed. Honey must have appropriate aroma and flavour for particular honey type. Processing and storage must be in adequate conditions in order to retain its' quality and minimise degradation process. Authenticity of honey is estimated through production authenticity and denomination authenticity. Production authenticity implies to the determination of production and processing conditions and detection of added sugar syrups into honey. Authenticity with respect of denomination includes determination of botanical and geographical origin of honey. Classical botanical origin determination procedure includes a combination of three complementary methods: sensory, physico-chemical and pollen analysis. Recenty, modern instrumental techniques in combination with statistical methods are used to find chemical markers for botanical and geographical origin of honey.
Parallel keywords (Croatian)med botaničko podrijetlo zemljopisno podrijetlo
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:621270
CommitterIvana Šuvak