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undergraduate thesis
Kemijski sastav i svojstva meda i propolisa
2009. urn:nbn:hr:109:373142
Divković, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Divković, I. (2009). Kemijski sastav i svojstva meda i propolisa (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:373142

Divković, Ivana. "Kemijski sastav i svojstva meda i propolisa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:373142

Divković, Ivana. "Kemijski sastav i svojstva meda i propolisa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:373142

Divković, I. (2009). 'Kemijski sastav i svojstva meda i propolisa', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 April 2025, https://urn.nsk.hr/urn:nbn:hr:109:373142

Divković I. Kemijski sastav i svojstva meda i propolisa [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2025 April 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:373142

I. Divković, "Kemijski sastav i svojstva meda i propolisa", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:373142

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Metadata
TitleKemijski sastav i svojstva meda i propolisa
Title (english)Chemical composition and characteristics of honey and propolis
AuthorIvana Divković
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2009-10-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Med je slatki gusti sok kojeg proizvode pčele medarice od cvjetnog nektara ili od medene rose. U kemijski sastav meda ulaze šećeri (fruktoza i glukoza u najvećoj mjeri), voda, organske kiseline, proteini, vitamini i minerali. Najvažnija svojstva meda su kristalizacija, vrenje, higroskopičnost meda i njegova specifična težina, viskozitet meda, boja, okus i aroma meda. Med se, prema podrijetlu, dijeli na nektarni med i medljikovac. Nadalje med se prema geografskom podrijetlu dijeli na planinski i... More poljski, i po botaničkom podrijetlu na monoflorni i poliflorni. Propolis je ljekoviti proizvod, smolaste konzistencije, žute do tamnosmeđe boje, slabog mirisa koji pčele medarice (Apis melifera L.) skupljaju s pupoljaka i kore drveća. Propolis sadrži, biljne smole, vosak ,eterična, ulja, vitamine, mikroelemente. Propolis pokazuje antibakterijsko, antivirusno, antimikrobno ,antikancerogeno imunostimulaciono i druga djelovanja. Najveća primjena propolisa je u liječenju medom i proizvodima meda. Less
Abstract (english)
Honey represents a sweet, thick juice produced by honeybees from floral nectar or honeydew. Honey contents fructose and glucose in the largest amounts. Except glucose and fructose, in it is basic composition honey content water, organic acids, proteins, vitamins and minerals. The most important characteristics and specific weight, viscosity, color, taste and aroma. According to its origin, two types of honey can be distinguished: nectar honey and honey dewed. Furthermore, honey is classified... More to mountain and field according to geographic origin, and according to botanic origin to monofloral and polyfloral. Propolis is a healthy prooduct, resinous, yellow or dark brown, with a weak smell that honey bees ( Apis melifera L. ) collect from buds and tree barks. Propolis consists herbal resin, wax, ethereal oils, vitamins and microelements. Propolis shows antibacterial, antivirus and antimicrobial effect. It also helps in preventing of carcinogenic diseases and stimulates immune system. The area where it is used the most is apitherapy. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:373142
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 on2015-11-09 15:14:39
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