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undergraduate thesis
Upotreba meda u prehrambenoj industriji
završni rad
2014. urn:nbn:hr:109:627298
Marković, Marko
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

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Marković, M. (2014). Upotreba meda u prehrambenoj industriji : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:627298

Marković, Marko. "Upotreba meda u prehrambenoj industriji : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:627298

Marković, Marko. "Upotreba meda u prehrambenoj industriji : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:627298

Marković, M. (2014). 'Upotreba meda u prehrambenoj industriji : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:627298

Marković M. Upotreba meda u prehrambenoj industriji : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:627298

M. Marković, "Upotreba meda u prehrambenoj industriji : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:627298

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Metadata
TitleUpotreba meda u prehrambenoj industriji : završni rad
Title (english)The use of honey in the food industry
AuthorMarko Marković
MentorVedran Slačanac (mentor)
Committee memberVedran Slačanac
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2014-10-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Med jest sladak, gust, viskozni, tekući ili kristaliziran proizvod što ga proizvode medonosne pčele od nektara medonosnih biljaka. On je najstarija vrsta zaslađivača u ljudskoj prehrani. Posjeduje jedinstvenu strukturu, a koristan je zbog svojih antimikrobnih i antioksidativnih svojstava. Poboljšava apsorpciju lijekova te povećava njihovu djelotvornost, a ujedno čisti organizam od štetnih tvari. Dvije osnovne vrste meda su prema podrijetlu i prema načinu proizvodnje, a pekarski med je med koji se koristi u industriji ili kao sastojak hrane koja se potom prerađuje. U prehrambenoj industriji je može upotrijebiti kao: hrana, sastojak hrane, ''prirodno'', pečeni proizvodi, konditorska proizvodnja, žitarice za doručak, lizalice, sladoled zaslađen medom, industrija bezlakoholnih pića, umiješan u kruh, pitu ili tortu, kao sastojak lijekovima, te u duhanskoj industriji.
Abstract (english)
Honey is a sweet, thick, viscous, liquid or crystallized product produced by the honeybees from the nectar of honey plants. He is the oldest kind of sweetener in the human diet. It has a unique structure, which is useful due to its antimicrobial and antioxidant properties. Improves absorption of drugs and increases their effectiveness, and also cleans the body from harmful substances. Two basic types of honey are by origin and method of production, and baker's honey is honey that is used in industry or as an ingredient in foodstuffs which are then processed. In the food industry it can be used as: food, food ingredient, 'natural', baked goods, confectionery manufacturing, breakfast cereals, candy bars, ice cream sweetened with honey, industry nonalcoholic drinks, mixed into bread, pie or cake, as an ingredient in medicines and the tobacco industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:627298
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-22 11:45:15