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undergraduate thesis
Jestiva biljna ulja linolenskog tipa
2022. urn:nbn:hr:109:390463
Salopek, Ema
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Salopek, E. (2022). Jestiva biljna ulja linolenskog tipa (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:390463

Salopek, Ema. "Jestiva biljna ulja linolenskog tipa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:390463

Salopek, Ema. "Jestiva biljna ulja linolenskog tipa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:390463

Salopek, E. (2022). 'Jestiva biljna ulja linolenskog tipa', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 06 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:390463

Salopek E. Jestiva biljna ulja linolenskog tipa [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2025 February 06] Available at: https://urn.nsk.hr/urn:nbn:hr:109:390463

E. Salopek, "Jestiva biljna ulja linolenskog tipa", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:390463

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Metadata
TitleJestiva biljna ulja linolenskog tipa
Title (english)Edible Vegetable Oils of the Linolenic Type
AuthorEma Salopek
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
Jestiva biljna ulja su esteri alkohola glicerola i masnih kiselina, a mogu sadržavati i manje količine negliceridnih sastojaka poput pigmenata, voskova, tokoferola, sterola i dr. Primarno, jestiva biljna ulja se dobivaju iz uljarica, njihovih sjemenki i plodova. Biljna ulja sadrže linoleinsku i linolensku kiselinu koje pripadaju esencijalnim masnim kiselinama jer ih naš organizam ne može sintetizirati. Ulje linoleinskog tipa ima veliku biološku vrijednost te je njegova primjena vrlo raširena u prehrambenoj, kozmetičkoj, drvnoj industriji, medicini. Najveće količine linoleinske kiseline nalaze se u suncokretovom ulju (75 %) i ulju šafranike (80 %). U ovom radu će biti predstavljena najpoznatija jestiva biljna ulja linoleinskog tipa, njihove karakteristike, sastav ulja i primjena.
Abstract (english)
Edible vegetable oils are esters of alcohols of glycerol and fatty acid, and may also contain minor amounts of non-glyceride ingredients such as pigments, waxes, tocopherlos, sterols and more. Primarly, edible vegetable oils are obtained from oilseeds, their seeds and fruits. Vegetable oils contain linoleic and linolenic acid belonging to essential fatty acids as our organism cannot synthesize them. Linoleic type oil has a high biodiversity value and it's application is widely used in food, cosmetics, wood industry, medicine. The largest amount od linoleic acid are found in sunflower oil (75%) and safflower oil (80%). This paper presents the most famous edible vegetable oils of linoleic type, their characteristics, the composition od the oil and the application.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:390463
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 08:40:08