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undergraduate thesis
Proizvodnja hladno prešanog ulja koštica nara
2022. urn:nbn:hr:109:912459
Posavac, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Posavac, I. (2022). Proizvodnja hladno prešanog ulja koštica nara (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:912459

Posavac, Ivana. "Proizvodnja hladno prešanog ulja koštica nara." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:912459

Posavac, Ivana. "Proizvodnja hladno prešanog ulja koštica nara." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:912459

Posavac, I. (2022). 'Proizvodnja hladno prešanog ulja koštica nara', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:912459

Posavac I. Proizvodnja hladno prešanog ulja koštica nara [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2025 February 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:912459

I. Posavac, "Proizvodnja hladno prešanog ulja koštica nara", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:912459

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Metadata
TitleProizvodnja hladno prešanog ulja koštica nara
Title (english)Production of Cold Pressed Pomegranate Seed Oil
AuthorIvana Posavac
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 country2022-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Nar (Punica granatum L.) je jedna od najstarijih jestivih vrsta, podrijetlom je iz Irana, ali se uspješno uzgaja i na područjima Bliskog Istoka i Azije, mediteranskih država, SAD-a i Južne Amerike. Nar se smatra simbolom uskrsnuća, plodnosti, obilja, jedinstva, djevičanstva itd. Neki od povijesnih izvora pretpostavljaju da je nar jedna od prvih kultiviranih usjeva zajedno sa smokvama, datuljama, maslinama i grožđem. Zbog svog kemijskog sastava ima blagotvoran učinak na zdravlje. Mnoga znanstvena istraživanja potvrđuju dobrobiti ovoga ulja za liječenje ili prevenciju određenih bolesti. Ulje koštice nara koristi se u prehrambenim i farmaceutskim industrijama pri izradi prehrambenih i kozmetičkih proizvoda. Cilj ovog rada je opisati profil hladno prešanog ulja koštice nara, pripremu koštice i proces hladnog prešanja ove sirovine, a isto tako i načine dobivanja ulja iz uljarica i njihovu razliku. U radu su također opisane kemijske promjene koje se odvijaju u uljima i kriteriji procjene kvalitete ulja.
Abstract (english)
The pomegranate (Punica granatum L.) is one of the oldest edible species. It originates from Iran but has also been successfully grown in the Middle East, Asia, Mediterranean countries, the USA and South America. The pomegranate is considered a symbol of resurrection, fertility, abundance, unity, virginity, etc. Some of the historical sources assume that the pomegranate was one of the first cultivated crops, along with figs, dates, olives and grapes. Due to its chemical composition, it has a beneficial effect on health. Many scientific studies confirm the benefits of this oil for the treatment and prevention of certain diseases. Pomegranate seed oil is used in the food and pharmaceutical industries to make food and cosmetic products. The aim of this paper is to describe the profile of cold-pressed pomegranate seed oil, the preparation of the seeds and the cold-pressing process of this raw material, as well as the methods of obtaining oil from oil plants and their differences. The paper also describes the chemical changes that take place in oils and the criteria for assessing oil quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:912459
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 on2022-09-30 08:23:49