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undergraduate thesis
Oksidacijska stabilnost biljnih ulja i masti
2021. urn:nbn:hr:109:869428
Kovačević, Sara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Kovačević, S. (2021). Oksidacijska stabilnost biljnih ulja i masti (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:869428

Kovačević, Sara. "Oksidacijska stabilnost biljnih ulja i masti." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:869428

Kovačević, Sara. "Oksidacijska stabilnost biljnih ulja i masti." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:869428

Kovačević, S. (2021). 'Oksidacijska stabilnost biljnih ulja i masti', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:869428

Kovačević S. Oksidacijska stabilnost biljnih ulja i masti [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 April 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:869428

S. Kovačević, "Oksidacijska stabilnost biljnih ulja i masti", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:869428

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Metadata
TitleOksidacijska stabilnost biljnih ulja i masti
Title (english)Oxidative Stability of Vegetable Oils and Fats
AuthorSara Kovačević
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 country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Za proizvodnju jestivih biljnih ulja uzgajaju se biljne kulture uljarica. Kod industrijske proizvodnje biljna ulja mogu se dobiti prešanjem i ekstrakcijom s organskim otapalima. Biljna ulja i masti pokazuju različitu stabilnost, otpornost prema oksidacijskom kvarenju zbog različitog sastava masnih kiselina kao i udjela tokoferola. Rok trajanja jestivih ulja i masti može se produžiti dodatkom antioksidanasa i sinergista uz određene uvjete skladištenja ovih proizvoda.
Abstract (english)
Oilseed crops are grown for the production of edible vegetable oils. In industrial production, vegetable oils can be obtained by pressing and extraction with organic solvents. Vegetable oils and fats show different stability, resistance to oxidative spoilage due to different fat acid composition as well as tocopherol content. The shelf life of edible oils and fats can be extended by the addition of antioxidants and synergists under certain storage conditions of these products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:869428
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 on2021-10-05 09:46:32