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undergraduate thesis
Sastav i kriteriji kvalitete propolisa
2020. urn:nbn:hr:109:500286
Han, Sara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Cite this document

Han, S. (2020). Sastav i kriteriji kvalitete propolisa (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:500286

Han, Sara. "Sastav i kriteriji kvalitete propolisa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:500286

Han, Sara. "Sastav i kriteriji kvalitete propolisa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:500286

Han, S. (2020). 'Sastav i kriteriji kvalitete propolisa', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:500286

Han S. Sastav i kriteriji kvalitete propolisa [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 April 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:500286

S. Han, "Sastav i kriteriji kvalitete propolisa", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:500286

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Metadata
TitleSastav i kriteriji kvalitete propolisa
Title (english)Propolis: Composition and Quality Requirements
AuthorSara Han
MentorIvana Flanjak (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Propolis je pčelinji proizvod koji se sve više koristi u proizvodnji hrane kao funkcionalni sastojak ili u terapeutske svrhe. Iako su poznati mnogi pozitivni učinci propolisa na zdravlje ljudi, njegov kemijski sastav i kvaliteta, posebice sastav i udio bioaktivnih komponenti ovisi o podrijetlu, načinu pripreme i rukovanju. Standard kvalitete propolisa još ne postoji na međunarodnoj niti nacionalnoj razini jer nema dovoljno kvalitativnih podataka o udjelima flavonoida, fenolnih spojeva i hlapivih spojeva za pojedinu vrstu propolisa. Za separaciju i identifikaciju fenolnih komponenata iz propolisa koriste se određene separacijske tehnike poput tekućinske kromatografije visoke djelotvornosti (HPLC), plinske kromatografije (GC) kao i elektroforeze.
Abstract (english)
Propolis is a bee product that is increasingly used in food production as a functional ingredient or for therapeutic purposes. Although many positive effects of propolis on human health are known, its chemical composition and quality, especially composition and proportion of bioactive components depends on the origin, method of preparation and handling. Standard quality of propolis still does not exist at the international or national level because there are not enough qualitative data on the proportions of flavonoids, phenolic compounds and volatile compounds for a particular type of propolis. Certain separation techniques such as high performance liquid chromatography (HPLC), gas chromatography (GC) and electrophoresis are used to separate and identify the phenolic components from propolis.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:500286
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 on2020-10-29 13:40:10