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master's thesis
Usporedba kvalitete hrvatskih i portugalskih pakiranih voda
2021. urn:nbn:hr:109:687778
Dorić, Leonarda
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Cite this document

Dorić, L. (2021). Usporedba kvalitete hrvatskih i portugalskih pakiranih voda (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:687778

Dorić, Leonarda. "Usporedba kvalitete hrvatskih i portugalskih pakiranih voda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:687778

Dorić, Leonarda. "Usporedba kvalitete hrvatskih i portugalskih pakiranih voda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:687778

Dorić, L. (2021). 'Usporedba kvalitete hrvatskih i portugalskih pakiranih voda', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:687778

Dorić L. Usporedba kvalitete hrvatskih i portugalskih pakiranih voda [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2025 January 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:687778

L. Dorić, "Usporedba kvalitete hrvatskih i portugalskih pakiranih voda", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:687778

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Metadata
TitleUsporedba kvalitete hrvatskih i portugalskih pakiranih voda
Title (english)Comparison of the Quality of Croatian and Portuguese Bottled Waters
AuthorLeonarda Dorić
MentorMirna Habuda-Stanić (mentor)
Committee memberDajana Gašo-Sokač (predsjednik povjerenstva)
Committee memberMirna Habuda-Stanić (član povjerenstva)
Committee memberValentina Bušić (član povjerenstva)
Committee memberLidija Jakobek Barron (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2021-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Voda je najrasprostranjenija tvar u prirodi i obuhvaća dvije trećine Zemljine površine. Glavna podjela vode se odnosi na oborinske, površinske i podzemne vode. Iz podzemnih voda se crpe i pakiraju vode koje se dijele na prirodnu izvorsku, prirodnu mineralnu te stolnu vodu. Nalaze se ispod zemljine površine gdje ispunjavaju šupljine. Pravilnikom o prirodnim mineralnim, prirodnim izvorskim i stolnim vodama (NN 85/2019) određeni su zahtjevi i kriteriji za primjenu definicija utvrđenih odredbama koji nalažu maksimalno dopuštene koncentracije određenih prisutnih tvari u prirodnim izvorskim i prirodnim mineralnim vodama koje mogu predstavljati rizik za potrošača ukoliko se dopuštena količina prekorači. Kod prirodnih mineralnih i izvorskih voda sastav, temperatura i ostale karakteristike ne smiju mijenjati. Također nije dozvoljeno provoditi dezinfekciju niti im mijenjati kemijski sastav. Prirodna mineralna voda ima blagotvoran učinak na ljudsko zdravlje jer sadrži mineralne tvari i elemente u tragovima. Cilj ovoga rada je usporediti kemijske karakteristike portugalskih i hrvatskih pakiranih voda, prirodnih mineralnih i prirodnih izvorskih.
Abstract (english)
Water is the most abundant substance in nature and covers two thirds of the Earth’s surface. The main division of water refers to precipitation, surface water and groundwater. Bottled water is pumped from groundwater, which is divided into natural spring, natural mineral and table water. Water is located below the earth’s surface where they fill cavities. The Ordinance on natural mineral, natural spring and table waters (OG 85/2019) sets requirements and criteria for the application of the definition set out in the provisions requiring maximum permissible concentrations of certain substances present in natural spring and natural mineral waters that may cause a risk to consumers if the permitted amount is exceeded. In the case of natural spring waters, the composition, temperature and other characteristics must not change. It is also not allowed to disinfect or change their chemical composition. Natural mineral water has a beneficial effect on human health because it contains minerals and trace elements. The aim of this paper is to compare the chemical characteristics of Portuguese and Croatian packaged waters, natural mineral and natural spring waters.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:687778
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Public notepomoć pri izradi: doc. dr. sc. Susana Paixao (Escola Superior de Tecnologia da Saúde de Coimbra)
Created on2021-10-12 07:50:19