undergraduate thesis
Nutritional value and chemical composition of honey

Ivana Petrović (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Metadata
TitlePrehrambena vrijednost i kemijski sastav meda
AuthorIvana Petrović
Mentor(s)Daniela Čačić Kenjerić (thesis advisor)
Abstract
Nutritivna vrijednost meda proizlazi iz njegova kemijskog sastava. Med je slatki gusti sok kojeg proizvode pčele medarice od cvjetnog nektara ili od medene rose. Postoje različite vrste meda što ovisi o vrsti biljaka i medljike od kojih je dobiven, klimatskim uvjetima i vrsti tla pa mu se prema tome razlikuje i kemijski sastav. U kemijski sastav meda ulaze šećeri (fruktoza i glukoza u najvećoj mjeri), voda, organske kiseline, proteini, vitamini i minerali. Zbog ovih sastojaka, med ima visoku energetsku vrijednost, prebiotička, konzervirajuća, antibakterijska, antioksidacijska i antiseptička svojstva. Nadalje, med se, prema podrijetlu, dijeli na nektarni med i medljikovac, a to se utvrđuje kroz senzorske analize (miris, boja, okus, stupanj kristalizacije), određivanje fizikalnih i kemijskih karakteristika (boja, konduktivitet, enzimi dijastaza i invertaza, pH, kiselost, šećeri, prolin) te peludnu analizu.
Keywordshoney nutritional valuation health impact
Parallel title (English)Nutritional value and chemical composition of honey
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Nutrition
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2009-07-08
Parallel abstract (English)
Nutritional value of honey is a result of its chemical composition. Honey is sweet and dense juice which bees produce from flower's nectar or honey's dew. There are many different types of honey which depend on the sorts of plants and honeydew , climate conditions , type of soil and it has an influence on differences in the chemical composition. Carbohydrates (fructose and glucose as the main carbohydrates), water, organic acids, proteins, vitamins and minerals are the chemical ingredients of honey . Because of them, honey has a high energetic value, prebiotic, preservative, antibacterial, antioxidative and antiseptic ability. Furthermore, due to it's origin, honey deals on nectar's honey and honeydew and this partition affirms through sensoric analysis (smell, colour, taste, crystalization level), physical and chemical characteristics (colour, conductivity level, enzymes diastase and invertase, pH, acidity, carbohydrates, prolin) and melissopalynoligical analysis.
Parallel keywords (Croatian)med nutritivna vrijednost zdravstveni učinci
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:157305
CommitterIvana Šuvak