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undergraduate thesis
Biljna ulja oleinskog tipa
2012. urn:nbn:hr:109:775083
Mitrović, Marijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Mitrović, M. (2012). Biljna ulja oleinskog tipa (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:775083

Mitrović, Marijana. "Biljna ulja oleinskog tipa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:775083

Mitrović, Marijana. "Biljna ulja oleinskog tipa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:775083

Mitrović, M. (2012). 'Biljna ulja oleinskog tipa', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:775083

Mitrović M. Biljna ulja oleinskog tipa [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2025 January 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:775083

M. Mitrović, "Biljna ulja oleinskog tipa", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:775083

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Metadata
TitleBiljna ulja oleinskog tipa
Title (english)Vegetables oils of the oleic type
AuthorMarijana Mitrović
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2012-10-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Biljna ulja su trigliceridi, esteri masnih kiselina i alkohola glicerola, a sadrže i manje količine (1-2%) negliceridnih sastojaka. Dobivaju se iz raznih uljarica i uljarskih kultura. Biljna ulja sa još nekim drugim komponentama čine lipide, koje dijelimo na jednostavne, složene i derivate lipida. Najvažnija biljna ulja u pogledu oksidacijske stabilnosti su ulja oleinskog tipa, kod kojih dominira mononezasićena masna kiselina, (C18:1) sa dvostrukom vezom na devetom ugljikovom atomu. Suncokret je jedna od najznačajnijih sirovina za proizvodnju ulja, a visokooleinski hibridi spadaju pod biljna ulja oleinskog tipa. Druge značajne sirovine za proizvodnju ulja oleinskog tipa su uljana repica, badem itd. Svaka vrsta uljarica od kojih se dobivaju biljna ulja ima određene tehničko-tehnološke karakteristike, koje izravno utječu na kvalitetu i mogućnosti skladištenja sjemena, dok fizikalno-kemijske karakteristike ulja određuju kvalitetu i rok trajanja biljnih ulja. Tako primjerice, repičino ulje mora imati sadržaj eruka kiseline manji od 2% da bi bilo jestivo.
Abstract (english)
Vegetable oils are triglycerides, esters of fatty acids and glycerol, but they also contain small amounts (1-2%) of nontriglicerid ingredients. They are obtained from various oilseed crops and oil cultures. Vegetable oil with some other components form lipids, which are divided into simple, complex and derivatives of lipids. The most important vegetable oils in terms of oxidative stability are oft he oleic type, in which the monounsaturated fatty acid, (C18:1) with double bond at the ninth carbon atom, dominates. Sunflower is one of the most important raw materials oil production, and high oleic hybrids fall under the type of oleic vegetable oils. Other important raw material for the production of oils of the oleic type are rapeseed, almond, etc. Each type of seeds that produce vegetable oil have certain technical and technological characteristics, which directly affect the quality and storage features of seeds, while the physical and chemical characteristics of oil determine the quality and shelf life of the oil. For example, rapeseed oil must have erucic acid content of less than 2% to be edible.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:775083
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 on2015-10-07 07:31:19