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undergraduate thesis
Važnost i kemijski sastav biljnih ulja
2021. urn:nbn:hr:109:465438
Ćosić, Iva
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Ćosić, I. (2021). Važnost i kemijski sastav biljnih ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:465438

Ćosić, Iva. "Važnost i kemijski sastav biljnih ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:465438

Ćosić, Iva. "Važnost i kemijski sastav biljnih ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:465438

Ćosić, I. (2021). 'Važnost i kemijski sastav biljnih ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:465438

Ćosić I. Važnost i kemijski sastav biljnih ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 December 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:465438

I. Ćosić, "Važnost i kemijski sastav biljnih ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:465438

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Metadata
TitleVažnost i kemijski sastav biljnih ulja
Title (english)Importance and Chemical Composition of Vegetable Oils
AuthorIva Ćosić
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 country2021-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ulja biljnog podrijetla su proizvodi koji se dobivaju iz sjemenki ili plodova biljaka. Jestive masti i ulja pripadaju skupini spojeva – lipidi (grč. lipos – masti). Lipidi su hidrofobni spojevi netopljivi u vodi, a topljivi u organskim otapalima. Biljna ulja su po kemijskom sastavu triacilgliceroli (trigliceridi), odnosno esteri masnih kiselina i alkohola glicerola, a sadrže i manje količine negliceridnih sastojaka (1–2 %). Masne kiseline predstavljaju većinski udio molekule triacilglicerola, a dijele se na zasićene i nezasićene masne kiseline. Vrstu masnih kiselina poželjno je poznavati zbog toga što imaju različite učinke na naše zdravlje. U skupinu negliceridnih sastojaka ubrajaju se karotenoidi, liposolubilni vitamini, tokoferoli, steroli, fosfolipidi, pigmenti, voskovi i tragovi metala. Pojedini negliceridni sastojci su vrlo poželjni jer pozitivno djeluju na kvalitetu ulja i zdravstveni status čovjeka. Jestiva biljna ulja dijelimo u tri kategorije: rafinirana ulja, hladno prešana ulja i djevičanska ulja.
Abstract (english)
Vegetable oils are extracted from seeds or from other parts of fruits. Edible fats and oils belong to the group of lipids. Lipids are hydrophobic compounds, insoluble in water and soluble in organic solvents. Fats and oils are triacylglycerols, esters of fatty acids and alcohol glycerol. They also contain non-glyceride compounds such as carotenoids, liposoluble vitamins, tocopherols, sterols, phospholipids, pigments, waxes and traces of metal. Fatty acids, which are divided into saturated and unsaturated, represent most of the triacylglycerol molecule. Because they affect our health, it is important to be aware of the fatty acid composition. Certain non-glyceride compounds are important because of their positive effect on oil quality and human health. Edible vegetable oils are divided into refined oils, cold pressed oils and virgin oils.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:465438
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
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Created on2021-09-27 15:29:52