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undergraduate thesis
Autentičnost meda
2016. urn:nbn:hr:109:621270
Miljević, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Cite this document

Miljević, I. (2016). Autentičnost meda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:621270

Miljević, Ivana. "Autentičnost meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:621270

Miljević, Ivana. "Autentičnost meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:621270

Miljević, I. (2016). 'Autentičnost meda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:621270

Miljević I. Autentičnost meda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:621270

I. Miljević, "Autentičnost meda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:621270

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Metadata
TitleAutentičnost meda
Title (english)Authenticity of honey
AuthorIvana Miljević
MentorIvana Flanjak (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Med je sladak proizvod kojeg proizvode medonosne pčele iz nektara biljaka i/ili medne rose. U med ne smiju biti dodani nikakvi sastojci niti se smije neka njegova sastavnica ukloniti. Med ne smije imati neprihvatljiv okus, miris ili poprimiti strane tvari tijekom prerade i skladištenja. Ne smije početi fermentirati niti se smije zagrijavati ili obrađivati u tolikoj mjeri da se njegov sastav promijeni i kvaliteta umanji. Autentičnost meda promatra se sa dva aspekta, autentičnost proizvodnje i autentičnost u pogledu deklariranja. Dokazivanje autentičnosti proizvodnje odnosi se na provjeru uvjeta proizvodnje i daljnje prerade meda te provjeru dodatka šećernih sirupa u med. Dokazivanje autentičnosti u pogledu deklariranja odnosi se na provjeru opisa odnosno navođenje botaničkog i zemljopisnog podrijetla meda, a određuje se kombinacijom metoda koje uključuju senzorsku i peludnu analizu te određivanje fizikalno-kemijskih parametara. U novije vrijeme koriste se moderne instrumentalne tehnike u kombinaciji sa statističkim tehnikama kako bi se pronašli markeri botaničkog i zemljopisnog podrijetla meda.
Abstract (english)
Honey is a sweet substance produced by the honeybees from nectar and/or honeydew. Honey must not contain any added ingredients nor any of its' natural components may be removed. Honey must have appropriate aroma and flavour for particular honey type. Processing and storage must be in adequate conditions in order to retain its' quality and minimise degradation process. Authenticity of honey is estimated through production authenticity and denomination authenticity. Production authenticity implies to the determination of production and processing conditions and detection of added sugar syrups into honey. Authenticity with respect of denomination includes determination of botanical and geographical origin of honey. Classical botanical origin determination procedure includes a combination of three complementary methods: sensory, physico-chemical and pollen analysis. Recenty, modern instrumental techniques in combination with statistical methods are used to find chemical markers for botanical and geographical origin of honey.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:621270
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 on2016-12-13 17:03:25