prikaz prve stranice dokumenta Određivanje kvalitete hrane
  Download
PDF 574.93 KB
undergraduate thesis
Određivanje kvalitete hrane
2021. urn:nbn:hr:182:484769
Kirch - Leto, Annabella
Josip Juraj Strossmayer University of Osijek
Department of Chemistry
Department of Analytical, Organic and Applied Chemistry

Cite this document

Kirch Leto, A. (2021). Određivanje kvalitete hrane (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:182:484769

Kirch Leto, Annabella. "Određivanje kvalitete hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2021. https://urn.nsk.hr/urn:nbn:hr:182:484769

Kirch Leto, Annabella. "Određivanje kvalitete hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2021. https://urn.nsk.hr/urn:nbn:hr:182:484769

Kirch Leto, A. (2021). 'Određivanje kvalitete hrane', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, accessed 15 March 2023, https://urn.nsk.hr/urn:nbn:hr:182:484769

Kirch Leto A. Određivanje kvalitete hrane [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry; 2021 [cited 2023 March 15] Available at: https://urn.nsk.hr/urn:nbn:hr:182:484769

A. Kirch Leto, "Određivanje kvalitete hrane", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:182:484769

Please login to the repository to save this object to your list.
Metadata
TitleOdređivanje kvalitete hrane
Title (english)Determination of food quality
AuthorAnnabella Kirch - Leto
MentorMirela Samardžić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
Department of Chemistry
(Department of Analytical, Organic and Applied Chemistry)
Osijek
Defense date and country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Analytic Chemistry
Abstract
Određivanje kvalitete hrane je vrlo važan postupak pri kojemu se upotrebljavaju razne analitičke metode u svrhu prikupljana podataka o udjelima pojedinih elemenata u hrani, njezinoj sigurnosti, hranjivoj vrijednosti te ispitivanja organoleptičkih svojstava. Najčešće upotrebljavane metode kemijske analize hrane su kromatografske, spektrofotometrijske, volumetrijske, gravimetrijske, taložne i destilacijske metode. Cilj ovog rada bio je istražiti i opisati metode koje se upotrebljavaju prilikom analize hrane te otkriti zašto se hrana uopće mora provjeravati, što su to organoleptička svojstva te analizira li se hrana samo pomoću instrumenata ili i na druge načine, također razjasniti što se sve nalazi u hrani i kako određene komponente djeluju na hranu te kakav je utjecaj mikroorganizama. Osim prethodno navedenog, spomenute su i zakonske regulacije vezane za dodatke hrani te potrebe tržišta vezane za hranu koja se prodaje u trgovinama.
Abstract (english)
Determination of food quality is a very important procedure in which various analytical methods are used for the purpose of collecting data on the proportions of individual elements in food, its safety, nutritional value and testing of organoleptic properties. The most commonly used methods of chemical analysis of food are chromatographic, spectrophotometric, volumetric, gravimetric, precipitation and distillation methods. The aim of this paper was to explore and describe the methods used in food analysis and to find out why food must be checked at all, what are the organoleptic properties and whether food is analyzed only with instruments or in other ways, also to clarify what kind of compounds can be found in food and how certain components affect food, also the impact of microorganisms. In addition to the above, in the paper is also mentioned the topic of legal regulations related to food additives and the needs of the market related to food that is sold in supermarkets.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:182:484769
Study programmeTitle: Chemistry
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2022-08-01 08:50:24