prikaz prve stranice dokumenta Važnost peludne analize u određivanju botaničkog podrijetla meda
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undergraduate thesis
Važnost peludne analize u određivanju botaničkog podrijetla meda
2020. urn:nbn:hr:109:745096
Radiković, Emili
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Cite this document

Radiković, E. (2020). Važnost peludne analize u određivanju botaničkog podrijetla meda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:745096

Radiković, Emili. "Važnost peludne analize u određivanju botaničkog podrijetla meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:745096

Radiković, Emili. "Važnost peludne analize u određivanju botaničkog podrijetla meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:745096

Radiković, E. (2020). 'Važnost peludne analize u određivanju botaničkog podrijetla meda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:745096

Radiković E. Važnost peludne analize u određivanju botaničkog podrijetla meda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 January 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:745096

E. Radiković, "Važnost peludne analize u određivanju botaničkog podrijetla meda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:745096

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Metadata
TitleVažnost peludne analize u određivanju botaničkog podrijetla meda
Title (english)The Importance of Pollen Analysis in the Determination of Botanical Origin of Honey
AuthorEmili Radiković
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 country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Med se definira kao sladak, gust, viskozan, tekući ili kristalizirani proizvod što ga medonosne pčele proizvode od nektara medonosnih biljaka ili od medne rose. Uz šećere kao glavni sastojak, sadrži i razne minerale, vitamine, proteine, kiseline, enzime, flavonoide te antioksidanse. Medonosnim biljkama se smatraju one biljke iz čijih cvjetova pčele uzimaju nektar. Pelud čine peludna zrnca koja nastaju u peludnicama prašnika, a možemo ih razvrstati na temelju njihove veličine, oblika, boje, strukture eksine, po broju i vrsti otvora. Naime, na osnovi poznavanja botaničke vrste i količine prisutne peludi u medu te poznavanje fizikalno-kemijskih parametara, možemo determinirati botaničko i zemljopisno podrijetlo meda. Peludna analiza meda ili melisopalinologija je metoda kojom se određuje spomenuto botaničko i zemljopisno podrijetlo meda, a temelji se na činjenici da se botaničko podrijetlo meda odnosi na peludni spektar biljnih vrsta kao izvora nektara, a zemljopisno podrijetlo na sastav peludnih zrnaca biljaka karakterističnih za određeno područje. Peludna analiza zahtjeva dobro poznavanje nektarnih i nenektarnih biljaka te veliku stručnost i iskustvo analitičara pri prepoznavanju peludnih zrnaca tih biljaka. Određivanje botaničkog podrijetla meda bitno je kako bi spriječili patvorenje meda te stekli povjerenje potrošača.
Abstract (english)
Honey is defined as a sweet, thick, viscous, liquid or crystallized product, which is produced by honey bees from the nectar of honey plants or from honeydew. Honey contains sugars as the main ingredient, but it also contains various minerals, vitamins, proteins, acids, enzymes, flavonoids and antioxidants. Honey plants are considered to be plants from whose flowers bees take nectar. Pollen is made up of pollen grains formed in anthers and are classified based on their size, shape, color, exine structure, by number and type of openings. Namely, based on the knowledge of the botanical species and the amount of pollen present in honey and the knowledge of physico-chemical parameters, we can determine the botanical and geographical origin of honey. Pollen analysis of honey or melissopalynology is a method that determines the mentioned botanical and geographical origin of honey, and is based on the fact that the botanical origin of honey refers to the pollen spectrum of plant species as a source of nectar, and the geographical origin to the composition of pollen grains of plants typical for a certain area. Melissopalynological analysis requires a good knowledge of nectariferous and nectarless plants and great expertise and experience of analysts in recognition pollen grains of these plants. Determination of the botanical origin of honey is important to prevent adulteration of honey and to gain the trust of consumers.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:745096
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
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Created on2020-10-26 13:02:25