prikaz prve stranice dokumenta Morfološka i tehnološka svojstva kultivara ozimog pravog pira Bc Vigor
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undergraduate thesis
Morfološka i tehnološka svojstva kultivara ozimog pravog pira Bc Vigor
2019. urn:nbn:hr:109:187106
Begić, Andrea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Begić, A. (2019). Morfološka i tehnološka svojstva kultivara ozimog pravog pira Bc Vigor (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:187106

Begić, Andrea. "Morfološka i tehnološka svojstva kultivara ozimog pravog pira Bc Vigor." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:187106

Begić, Andrea. "Morfološka i tehnološka svojstva kultivara ozimog pravog pira Bc Vigor." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:187106

Begić, A. (2019). 'Morfološka i tehnološka svojstva kultivara ozimog pravog pira Bc Vigor', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:187106

Begić A. Morfološka i tehnološka svojstva kultivara ozimog pravog pira Bc Vigor [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 December 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:187106

A. Begić, "Morfološka i tehnološka svojstva kultivara ozimog pravog pira Bc Vigor", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:187106

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Metadata
TitleMorfološka i tehnološka svojstva kultivara ozimog pravog pira Bc Vigor
Title (english)Morphological and Technological Characteristics of Winter Spelt Cultivar Bc Vigor
AuthorAndrea Begić
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2019-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pravi pir se smatra jednom od najstarijih žitarica. Nutritivno je vrijedna žitarica zahvaljujući sadržaju proteina, ugljikohidrata, masti, vitamina i minerala. Pir sadrži prehrambena vlakna, nezasićene masne kiseline i esencijalne aminokiseline koje su važne za održavanje i unaprjeđenje zdravlja. Ostaci pira iz proizvodnje mogu se koristiti za dobivanje energije koja predstavlja manju opasnost za okoliš. Prema zahtjevima za uzgoj pir nije zahtjevna žitarica i veoma je prilagodljiva. Kako bi se dobile sorte sa što boljim svojstvima pristupilo se tehnikama oplemenjivanja. Bc Institut je stvorio kultivar ozimog pravog pira Bc Vigor. Tijekom priznavanja sorti provode se ispitivanja kojima se određuje kvaliteta. Neki od parametara koji se analiziraju uključuju hektolitarsku masa, masu 1000 zrna, maseni udjel proteina, maseni udjel pepela, broj padanja, određivanje reoloških svojstava. Zadatak ovog rada bio je opisati morfološka i tehnološka svojstva ozimog pravog pira Bc Vigor.
Abstract (english)
Spelt is considered one of the oldest cereals. It is nutritionally valuable grain due to its protein, carbohydrate, fat, vitamin and mineral content. Spelt contains dietary fiber, unsaturated fatty acids and essential amino acids that are important for maintaining and promoting health. By-products from production can be used to generate energy that is less dangerous for the environment. According to the breeding requirements, spelt is not a very demanding grain and is highly adaptable. Breeding techniques were used to obtain varieties with better properties. The Bc Institute has created the winter spelt cultivar Bc Vigor. During the recognition of varieties, tests are carried out to determine quality. Some of the parameters which are analysed include hectolitre mass, mass 1000 grains, protein content, ash content, falling number, determination of rheological properties. The aim of this undergraduate thesis was to describe the morphological and technological properties of the winter spelt cultivar Bc Vigor.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:187106
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: Hrvatska zaklada za znanost
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-09-24 11:20:48