prikaz prve stranice dokumenta Senzorska svojstva odabranih uniflornih vrsta meda
Access restricted to students and staff of home institution
undergraduate thesis
Senzorska svojstva odabranih uniflornih vrsta meda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:981687
Sučić, Mia
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Cite this document

Sučić, M. (2017). Senzorska svojstva odabranih uniflornih vrsta meda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:981687

Sučić, Mia. "Senzorska svojstva odabranih uniflornih vrsta meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:981687

Sučić, Mia. "Senzorska svojstva odabranih uniflornih vrsta meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:981687

Sučić, M. (2017). 'Senzorska svojstva odabranih uniflornih vrsta meda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:981687

Sučić M. Senzorska svojstva odabranih uniflornih vrsta meda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:981687

M. Sučić, "Senzorska svojstva odabranih uniflornih vrsta meda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:981687

Please login to the repository to save this object to your list.
Metadata
TitleSenzorska svojstva odabranih uniflornih vrsta meda
Title (english)Sensory attributes of the selected unifloral honeys
AuthorMia Sučić
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 country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Senzorska analiza je znanstvena disciplina koja bavi se procjenom proizvoda na temelju reakcija na one značajke hrane koje se opažaju osjetima vida, mirisa, okusa, dodira i sluha. Metode/testovi koje se koriste u senzorskoj analizi proizvoda mogu se podijeliti u tri skupine: opisne metode, razlikovne metode te metode sklonosti. Senzorska procjena bitna je u određivanju kakvode proizvoda, kako prehrambenih, tako i proizvoda drugih industrija (farmaceutske, kozmetičke, tekstilne). Senzorska analiza meda, u kombinaciji sa melisopalinološkom analizom i fizikalno-kemijskim parametrima, koristi se u određivanju botaničkog podrijetla meda, s ciljem potvrde sukladnosti sa deklariranom vrstom, i/ili utvrđivanjem defekata poput fermentacije, prisutnosti stranih mirisa i okusa te nečistoda. Najvažnija senzorska svojstva meda su boja, miris i okus, a pri ocjenjivanju kvalitete meda u obzir se još uzimaju kristalizacija, bistrina te čistoda.
Abstract (english)
Sensory analysis is a scientific discipline used for product evaluation based on the reactions on food attributes perceptibled by the human sensces (sight, smell, taste, touch and hearing). Methods/test used in sensory analysis are classified into three groups: descriptive tests, discrimination tests and preference tests. Sensory analysis is important in food products quality evaluation but also in other industries (medical, cosmetic, textile). Sensory analysis, together with melisopalynoligical analysis and physicochemical parameters, is used for honey botanical origin determination with the aim of confirmation of declared botanical origin and/or evaluation of sensory defects like fermentation, off-odours and flavours and impurities. Sensory attributes of honey that are usually evaluated are colour, odour and taste, while during the honey quality evaluation crystallisation, clarity and purity are considered as well.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:981687
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
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2018-01-12 15:50:23