undergraduate thesis
Non - glyceride ingredients of vegetable oils

Lucija Bilić (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleNegliceridni sastojci biljnih ulja
AuthorLucija Bilić
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
U radu je pozornost usmjerena na terminološko određenje pojma negliceridnih sastojaka, značaj, obilježje i načela uporabe tijekom vođenja pojedinih faza rafinacije. U negliceridne sastojke ubrajaju se karotenoidi, liposolubilni vitamini, tokoferoli, steroli, fosfatidi, pigmenti, voskovi, glikozidi, ugljikovodici, masni alkoholi, aldehidi, ketoni i tragovi metala. Oni obuhvaćaju kemijske spojeve različitih svojstava i podrijetla. U svrhu boljeg razumijevanja sastava i biološko-prehrambene vrijednosti biljnih ulja i animalnih masti, slijedi opis najvažnijih negliceridnih sastojaka. Negliceridni sastojci pokazuju značajnije razlike u zastupljenosti njihove količine i kakvoće u biljnim uljima. Ovi sastojci imaju osobitu biološkoprehrambenu vrijednost i specifičnog su sastava u pojedinim vrstama biljnih ulja.
Keywordsoil vegetable oils non-glyceride ingredients composition biological and nutritional value representation non-glyceride ingredients
Parallel title (English)Non - glyceride ingredients of vegetable oils
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2013-07-03
Parallel abstract (English)
In this paper, attention is focused on a definition of the term non-glyceride ingredients, importance, characteristics and principles of use in the conduct of individual phases of refining. In non-glyceride ingredients are included carotenoids, liposoluble vitamins, tocopherols, sterols, phospholipids, pigments, waxes, glycosides, hydrocarbons, fatty alcohols, aldehydes, ketones, and trace metals. They include chemical compounds with different characteristics and origin. In order of better understanding of the composition, biological and nutritional value of vegetable oils and animal fats, a brief description of the most important non-glyceride ingredients will follow. Non-glyceride ingredients show significant differences in their quantity and quality in vegetable oils. These ingredients have a particular biological and nutritional value, and the specific composition of different types of vegetable oils.
Parallel keywords (Croatian)ulje biljna ulja negliceridni sastojci sastav biološko-prehrambena vrijednost zastupljenost negliceridnih sastojaka
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:902315
CommitterIvana Šuvak