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doctoral thesis
Karakterizacija ulja dalmatinskih sorti maslina
2014. urn:nbn:hr:109:450916
Šarolić, Mladenka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Šarolić, M. (2014). Karakterizacija ulja dalmatinskih sorti maslina (Doctoral thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:450916

Šarolić, Mladenka. "Karakterizacija ulja dalmatinskih sorti maslina." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:450916

Šarolić, Mladenka. "Karakterizacija ulja dalmatinskih sorti maslina." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:450916

Šarolić, M. (2014). 'Karakterizacija ulja dalmatinskih sorti maslina', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 March 2025, https://urn.nsk.hr/urn:nbn:hr:109:450916

Šarolić M. Karakterizacija ulja dalmatinskih sorti maslina [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 March 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:450916

M. Šarolić, "Karakterizacija ulja dalmatinskih sorti maslina", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:450916

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Metadata
TitleKarakterizacija ulja dalmatinskih sorti maslina
Title (english)Characterisation of oils derived from dalmatian varieties of olives
AuthorMladenka Šarolić
MBZ: 345652
MentorMirko Gugić (mentor)
MBZ: 134914
MentorMate Bilić (komentor)
Committee memberTihomir Moslavac (predsjednik povjerenstva)
Committee memberMirko Gugić (član povjerenstva)
MBZ: 134914
Committee memberMate Bilić (član povjerenstva)
Committee memberDrago Šubarić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2014-04-04, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Universal decimal classification
(UDC)		665 - Oils. Fats. Waxes. Adhesives. Gums. Resins
Abstract
Ispitivanja ulja dalmatinskih sorti maslina Krvavice, Lastovke, Levantinke, Mašnjače i Oblice u ovom radu su vršene u cilju karakterizacije istih. Cilj ovog rada je izabran iz razloga što do sada ulja dalmatinskih sorti maslina nisu kompletno ispitana, a što je temelj karakterizacije. Karakterizacija je metodološki i analitički provedena na način da se utvrdi utjecaj sorte na pripadajuća ulja. Za potrebe karakterizacije dokazivan i određivan je kompletan kemijsko – fizikalni sastav i senzorska... More svojstva ovih ulja, te su se dobivene vrijednosti statistički obradile mjerama centralne tendencije i mjerama varijabiliteta, a prosječne vrijednosti dobivenih rezultata su uspoređene pomocu Tukeyevog testa signifikantne razlike. Radi objektivizacije analitičkih određivanja masnih kiselina, fenola, sterola, hlapljivih sastojaka, tokoferola, pigmenata, peroksidnog broja i senzorskih svojstava, sva ispitivanja su vršena paralelno s uljem introducirane talijanske sorte Leccino. Ulje sorte Leccino u ovom radu je izabrano kao test objektivizacije, jer je ulje ove sorte na tržištu do sada najviše ispitano, a ista je kod nas najzastupljenija introducirana sorta. Sva predviđena ispitivanja su se pokazala potpuno opravdana budući su potvrdila očekivanja da su ova ulja po mnogim parametrima kvalitete i biološke vrijednosti specifična tj. imaju vlastiti karakter. Također, ovim radom je u potpunosti postignut očekivani znanstveni doprinos jer se ova ulja preko znanstveno utvrđene karakterizacije po prvi puta mogu pozicionirati na tržištu potpuno zaštićena od bilo kakvih krivotvorina. Less
Abstract (english)
Investigation of oils obtained from Dalmatian varieties of olives Krvavica, Lastovka, Levantinka, Mašnjača and Oblica in this thesis were carried out for the purpose of their characterization. The aim of this study was chosen because Dalmatian varieties of olive oils have not been fully tested so far, which is the basis of the characterization.The characterization was conducted in such a methodological and analytical manner to determine the effect of genotype on the corresponding oil. The... More complete chemical-physical composition and sensory properties of the oil varieties were detected and determined for the purpose of characterization, and the values obtained were processed by statistical measures of central tendency and measures of variability, and then the average values of the results obtained were compared using the Tukey’s test of significant differences. Due to objectification of analytical determination of fatty acids, phenols, sterols, volatiles, tocopherols, pigments, peroxide value and sensory properties, all tests were carried out in comparison with the oil of the introduced Italian variety Leccino. Leccino variety oil was chosen in this thesis as a test of objectification, because this oil has been the most examined oil in the market so far, and the same is the most common introduced olive variety in Croatia. All the planned tests have proved to be fully justified since they have confirmed our expectations that these oil varieties will be specific considering quality parameters and biological value , i.e. they have their own specific features. Also, this thesis has fully achieved the expected scientific contribution because these oils, which are now scientifically determined through characterization, may be put on the market as totally protected from any forger. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:450916
Study programmeTitle: Food Engineering
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija (doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija)
Type of resourceText
Extent191 str.; 30 cm
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-09 10:04:22
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