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undergraduate thesis
Negliceridni sastojci biljnih ulja
2013. urn:nbn:hr:109:902315
Bilić, Lucija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Bilić, L. (2013). Negliceridni sastojci biljnih ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:902315

Bilić, Lucija. "Negliceridni sastojci biljnih ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:902315

Bilić, Lucija. "Negliceridni sastojci biljnih ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:902315

Bilić, L. (2013). 'Negliceridni sastojci biljnih ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 31 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:902315

Bilić L. Negliceridni sastojci biljnih ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 January 31] Available at: https://urn.nsk.hr/urn:nbn:hr:109:902315

L. Bilić, "Negliceridni sastojci biljnih ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:902315

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Metadata
TitleNegliceridni sastojci biljnih ulja
Title (english)Non - glyceride ingredients of vegetable oils
AuthorLucija Bilić
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2013-07-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:902315
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 on2015-10-01 12:39:24