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undergraduate thesis
Kvalitativna svojstva sorti pira koje se uzgajaju u Republici Hrvatskoj
2020. urn:nbn:hr:109:655667
Jurić, Nataša
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Jurić, N. (2020). Kvalitativna svojstva sorti pira koje se uzgajaju u Republici Hrvatskoj (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:655667

Jurić, Nataša. "Kvalitativna svojstva sorti pira koje se uzgajaju u Republici Hrvatskoj." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:655667

Jurić, Nataša. "Kvalitativna svojstva sorti pira koje se uzgajaju u Republici Hrvatskoj." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:655667

Jurić, N. (2020). 'Kvalitativna svojstva sorti pira koje se uzgajaju u Republici Hrvatskoj', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:655667

Jurić N. Kvalitativna svojstva sorti pira koje se uzgajaju u Republici Hrvatskoj [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 January 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:655667

N. Jurić, "Kvalitativna svojstva sorti pira koje se uzgajaju u Republici Hrvatskoj", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:655667

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Metadata
TitleKvalitativna svojstva sorti pira koje se uzgajaju u Republici Hrvatskoj
Title (english)Quality Properties of Spelt Varieties Produced in the Republic of Croatia
AuthorNataša Jurić
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2020-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pir se smatra nutritivno vrijednom žitaricom zbog visokog udjela proteina, masti, ugljikohidrata te brojnih vitamina (vitamin A, vitamin C, vitamine B skupine), brojnih mikronutrijenata poput kalcija, kobalta, željeza, fosfora, magnezija. Pir ima pozitivan utjecaj na ljudsko zdravlje. Uspjeva na siromašnom tlu, otporniji je na niske temperature, bolesti i štetočine. U svrhu dobivanja što otpornijih sorti pribjegava se oplemenjivanju. Bc Institut je proizveo kultivar pravog ozimog pira koji se zove Bc Vigor. Uz Bc Vigor u Hrvatskoj se uzgaja i kultivar „Ostro“. Pir se može koristiti za proizvodnju energije koristeći otpad industrije (pljevu, pljevicu i stabljiku). Pir se koristi za dobivanje brašna, posija, krupice i pekarskih proizvoda.
Abstract (english)
Spelt is considered as a nutritionally valuable cereal due to high proportion of proteins, lipids, carbohydrates, vitamins (A, B, C) and micronutrients such as calcium, cobalt, iron, phosphorusm and magnesium. Spelt has positive influence on human health. It is resistant to low temperatures, diseases, pests and thrives on poor soil. In order to get more resistant species it is resorted to breeding. The Bc Institute created the winter spelt cultivar Bc Vigor. In addition to Bc Vigor , the cultivar Ostro is also grown in Croatia. Spelt can be used to produce energy using industry waste (husk, stalk). Spelt is used to produce flour, bran, semolina and bread.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:655667
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: HRZZ
Funding stream: IP
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 on2020-10-07 10:40:47