prikaz prve stranice dokumenta Aminokiselinski sastav meda
Access restricted to students and staff of home institution
undergraduate thesis
Aminokiselinski sastav meda
2011. urn:nbn:hr:109:080945
Širić, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Cite this document

Širić, M. (2011). Aminokiselinski sastav meda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:080945

Širić, Martina. "Aminokiselinski sastav meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:080945

Širić, Martina. "Aminokiselinski sastav meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:080945

Širić, M. (2011). 'Aminokiselinski sastav meda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:080945

Širić M. Aminokiselinski sastav meda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:080945

M. Širić, "Aminokiselinski sastav meda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:080945

Please login to the repository to save this object to your list.
Metadata
TitleAminokiselinski sastav meda
Title (english)Amino acids of honey
AuthorMartina Širić
MentorIvica Strelec (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2011-11-04, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Med je sladak, gust viskozni tekući ili kristalizirani proizvod pčela. U kemijskom pogledu med je veoma složena smjesa u kojoj su najzastupljeniji sastojci ugljikohidrati i voda. Vrlo je mali udio aminokiselina u medu, otprilike 1 %. Aminokiseline i proteini koji se nalaze u medu mogu biti biljnog ili životinjskog podrijetla. Prema istraživanjima prolin je najzastupljenija aminokiselina u medu, a uz prolin najviše su zastupljene fenilalanin, tirozin i lizin čije količine ovise o podrijetlu meda.
Abstract (english)
Honey is sweet, dense liquid or cristalized bee product. From chemical view honey is a very complex mixture, whose main compounds are carbohydrates and water. Amino acids in honey are present in minimal amount, about 1%. Amino acids and proteins of honey originate from vegatables or bees. According to literature data, proline is the most abundant amino acid in honey. Besides proline the most present amino acids are phenylalanine, tyrosine and lysine, whose amount depends on the honey origin.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:080945
ProjectNumber: 113-1130473-0334
Title: Sinergističke smjese u antifungalnoj i antimikotoksigenoj zaštiti hrane
Title: Synergistic mixtures in antifungal and antimycotoxigenic food protection
Leader: Tomislav Klapec
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 on2015-10-07 14:22:57