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master's thesis
Određivanje udjela β-glukana u domaćim sortama pivarskog ječma iz žetve 2013.
2015. urn:nbn:hr:109:410126
Radić, Mato
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

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Radić, M. (2015). Određivanje udjela β-glukana u domaćim sortama pivarskog ječma iz žetve 2013. (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:410126

Radić, Mato. "Određivanje udjela β-glukana u domaćim sortama pivarskog ječma iz žetve 2013.." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:410126

Radić, Mato. "Određivanje udjela β-glukana u domaćim sortama pivarskog ječma iz žetve 2013.." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:410126

Radić, M. (2015). 'Određivanje udjela β-glukana u domaćim sortama pivarskog ječma iz žetve 2013.', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:410126

Radić M. Određivanje udjela β-glukana u domaćim sortama pivarskog ječma iz žetve 2013. [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 September 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:410126

M. Radić, "Određivanje udjela β-glukana u domaćim sortama pivarskog ječma iz žetve 2013.", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:410126

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Metadata
TitleOdređivanje udjela β-glukana u domaćim sortama pivarskog ječma iz žetve 2013.
Title (english)Determination of β-glucan content in domestic barley varieties 2013
AuthorMato Radić
MentorVinko Krstanović (mentor)
Committee memberNatalija Velić
Committee memberVinko Krstanović
Committee memberVedran Slačanac
Committee memberMarko Jukić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2015-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu su ispitivani udjeli β-glukana u domaćim sortama ječma na području Istočne Hrvatske iz žetve 2013. Uzorci su prikupljeni od striktno pivarskih (B), striktno stočnih (F) i kombiniranih sorti (BF) koje se mogu koristiti za slađenje i druge namjene. Ispitano je ukupno 10 sorti. Rezultati koji su dobiveni bili su u okviru preporučene vrijednosti od 2,58 – 4,87 g/100 g s.t. (s pojedinim iznimkama), a na osnovu njih možemo vidjeti da na udio β-glukana značajnije utječe sorta ječma, nego lokacija njegovog uzgoja. Najveću vrijednost udjela β-glukana imale su sorte Bravo, Bingo i Rex, a najmanju Vanessa. Metoda kojom se određivao udio β-glukana bila je enzimska AACC metoda 32-23.
Abstract (english)
In this thesis, we examined the shares of β-glucan in the domestic barley varieties in Eastern Croatia from harvest 2013. Samples were collected from a strictly brewery (B), strictly livestock (F) and mixed varieties (BF) that can be used for sweetening and other purposes. A total of 10 varieties have been examined. The results obtained were within recommended values of 2.58 to 4.87 g/100g of dry matter (with certain exceptions), and on that basis we can see that the barley varieties affect the shares of β-glucan significantly more than the location of its breeding. The greatest value of shares of β-glucan were found in Bravo, Bingo and Rex, and the lowest in Vanessa. The method which was used to determine the shares of β-glucan was the enzymatic method AACC 32-23.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:410126
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-10-13 14:52:29