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undergraduate thesis
Oksidacijska stabilnost macerata cvijeta nevena i mrkve
2021. urn:nbn:hr:109:764876
Vrebac, Anđela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Vrebac, A. (2021). Oksidacijska stabilnost macerata cvijeta nevena i mrkve (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:764876

Vrebac, Anđela. "Oksidacijska stabilnost macerata cvijeta nevena i mrkve." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:764876

Vrebac, Anđela. "Oksidacijska stabilnost macerata cvijeta nevena i mrkve." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:764876

Vrebac, A. (2021). 'Oksidacijska stabilnost macerata cvijeta nevena i mrkve', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:764876

Vrebac A. Oksidacijska stabilnost macerata cvijeta nevena i mrkve [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2025 February 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:764876

A. Vrebac, "Oksidacijska stabilnost macerata cvijeta nevena i mrkve", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:764876

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Metadata
TitleOksidacijska stabilnost macerata cvijeta nevena i mrkve
Title (english)Oxidative Stability of Marigold Flower and Carrot Macerates
AuthorAnđela Vrebac
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 country2021-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Oksidacija lipida je glavni problem tijekom procesiranja i skladištenja jestivih biljnih ulja. Uzrokuje negativne promjene koje narušavaju senzorska, kemijska i nutritivna svojstva. U ovom radu istražen je utjecaj dodatka prirodnog antioksidansa ekstrakta ružmarina (tip OxyLess CS) udjela 0,1 % na oksidacijsku stabilnost macerata cvijeta nevena i macerata mrkve u hladno prešanom visokooleinskom suncokretovom ulju. Određivanje oksidacijske stabilnosti provedeno je testom ubrzane oksidacije ulja Schaal oven tetsom tijekom pet dana. Rezultat oksidacije suncokretovog ulja i macerata prikazan je peroksidnim brojem. Dobiveni rezultati testa pokazuju da je ekstrakt ružmarina efikasno zaštitio macerat od oksidacijskog kvarenja.
Abstract (english)
Lipid oxidation is the main problem during processing and storaging of edible vegetable oils. It causes negative changes which disturbe sensory, chemical and nutritional units. In this study the research was about the effect of additives of natural antioxidants of rosemary extract (OxyLess CS) proportions of 0,1 % on oxidative stability of marigold flower macerate and carrot macerate in cold pressed high oleic sunflower oil. Determination of oxidative stability was carried out by accelerated oxidation test oil Schaal oven test during the five days. Result of oxidation of the sunflower oil and macerates is shown by the peroxide number. The obtained test results show that rosemary extract effectively protected macerates from oxidative spoilage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:764876
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 on2021-10-01 14:57:42