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undergraduate thesis
Tehnologija proizvodnje hladno prešanog bučinog ulja iz vrste golica
2020. urn:nbn:hr:109:510860
Vojnić, Snježana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Vojnić, S. (2020). Tehnologija proizvodnje hladno prešanog bučinog ulja iz vrste golica (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:510860

Vojnić, Snježana. "Tehnologija proizvodnje hladno prešanog bučinog ulja iz vrste golica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:510860

Vojnić, Snježana. "Tehnologija proizvodnje hladno prešanog bučinog ulja iz vrste golica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:510860

Vojnić, S. (2020). 'Tehnologija proizvodnje hladno prešanog bučinog ulja iz vrste golica', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:510860

Vojnić S. Tehnologija proizvodnje hladno prešanog bučinog ulja iz vrste golica [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 December 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:510860

S. Vojnić, "Tehnologija proizvodnje hladno prešanog bučinog ulja iz vrste golica", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:510860

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Metadata
TitleTehnologija proizvodnje hladno prešanog bučinog ulja iz vrste golica
Title (english)Technology for the Production of Cold Pressed Pumpkin Seed Oil from the Golica Type
AuthorSnježana Vojnić
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Hladno prešano bučino ulje dobiva se od bučinih koštica najčešće roda Cucurbita pepo L. Proizvodnja se provodi isključivo mehaničkim putem, prešanjem na hidrauličnim ili pužnim prešama i to bez dodatka organskih otapala. Proces proizvodnje ulja uključuje: pranje koštice i čišćenje, sušenje koštice, mljevenje, prešanje i odvajanje netopljivih nečistoća iz sirovog ulja. Kao finalni produkt dobiva se hladno prešano ulje koje se koristi kao salatno nerafinirano ulje. Takvo bučino ulje sadrži brojne pozitivne karakeristike kao što su: karakteristična senzorska svojstva (miris, boja, okus), visoka biološko-nutritivna vrijednost, dobra održivost i posebna farmakološka svojstva.
Abstract (english)
Cold pressed pumpkin seed oil is obtained from the pumpkin seeds of the genus Cucurbita pepo L. Oil manufacture is carried out by mechanical means only, by pressing with hydraulic or screw presses without the addition of organic solvents. The oil manufacture process includes: washing of the seed and cleaning, drying of the seed, griding, pressing and removal of insoluble impurities. The final product is cold pressed oil that is used as unrefined salad oil. The pumpkin seed oil manufactured in the above manner had many positive characteristics such as: characteristic organoleptic properties (flavor, color, taste), high biological and nutritive value, long shelf life and good pharmacological properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:510860
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 on2020-10-26 10:04:31