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undergraduate thesis
Aminokiselinski sastav i botaničko podrijetlo meda
2022. urn:nbn:hr:109:548032
Zdjelarević, Ivan
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Cite this document

Zdjelarević, I. (2022). Aminokiselinski sastav i botaničko podrijetlo meda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:548032

Zdjelarević, Ivan. "Aminokiselinski sastav i botaničko podrijetlo meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:548032

Zdjelarević, Ivan. "Aminokiselinski sastav i botaničko podrijetlo meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:548032

Zdjelarević, I. (2022). 'Aminokiselinski sastav i botaničko podrijetlo meda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:548032

Zdjelarević I. Aminokiselinski sastav i botaničko podrijetlo meda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:548032

I. Zdjelarević, "Aminokiselinski sastav i botaničko podrijetlo meda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:548032

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Metadata
TitleAminokiselinski sastav i botaničko podrijetlo meda
Title (english)Amino Acid Composition and Botanical Origin of Honey
AuthorIvan Zdjelarević
MentorBlanka Bilić Rajs (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 country2022-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Med je prirodni proizvod kojeg proizvode pčele, dobiven iz nektara biljaka ili medne rose. Kemijski sastav meda sastoji se uglavnom od ugljikohidrata, vode, proteina, aminokiselina, organskih kiselina, enzima i vitamina. Aminokiseline i proteini koji se nalaze u medu potječu od biljnog i životinjskog podrijetla. Udio aminokiselina je vrlo mali te iznosi do 0,3 % (w/w). Najzastupljenija aminokiselina u medu je prolin, a mnogi znanstveni radovi su potvrdili njegovu povezanost sa botaničkim podrijetlom meda. Aminokiselinski sastav možemo odrediti s različitim analitičkim metodama kao npr. plinskom kromatografijom (GC), kapilarnom elektroforezom (CE) te visokotlačnom tekućinskom kromatografijom (HPLC).
Abstract (english)
Honey is a natural product produced by the bees from the plant nectar of honeydew. The chemical composition mainly contains carbohydrates, protein, water, amino acids, organic acids, enzymes and vitamins. Proteins and amino acids found in honey come from plant and animal origin. The proportion of amino acids is very low and amounts up to 0.3% (w/w). The most abundant amino acid in honey is proline, and many scientific works have confirmed its connection with the botanical origin of honey. The amino acid composition can be determined with different analytical methods, such as gas chromatography (GC), capillary electrophoresis (CE) and high-pressure liquid chromatography (HPLC).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:548032
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 on2022-09-22 15:06:01