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master's thesis
Određivanje sastava masnih kiselina u prehrambenim masnoćama
2020. urn:nbn:hr:166:360651
Katić, Marina
University of Split
Faculty of Science
Department of Chemistry

Cite this document

Katić, M. (2020). Određivanje sastava masnih kiselina u prehrambenim masnoćama (Master's thesis). Split: University of Split, Faculty of Science. Retrieved from https://urn.nsk.hr/urn:nbn:hr:166:360651

Katić, Marina. "Određivanje sastava masnih kiselina u prehrambenim masnoćama." Master's thesis, University of Split, Faculty of Science, 2020. https://urn.nsk.hr/urn:nbn:hr:166:360651

Katić, Marina. "Određivanje sastava masnih kiselina u prehrambenim masnoćama." Master's thesis, University of Split, Faculty of Science, 2020. https://urn.nsk.hr/urn:nbn:hr:166:360651

Katić, M. (2020). 'Određivanje sastava masnih kiselina u prehrambenim masnoćama', Master's thesis, University of Split, Faculty of Science, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:166:360651

Katić M. Određivanje sastava masnih kiselina u prehrambenim masnoćama [Master's thesis]. Split: University of Split, Faculty of Science; 2020 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:166:360651

M. Katić, "Određivanje sastava masnih kiselina u prehrambenim masnoćama", Master's thesis, University of Split, Faculty of Science, Split, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:166:360651

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Metadata
TitleOdređivanje sastava masnih kiselina u prehrambenim masnoćama
Title (english)Fatty acids analysis in edible fats
AuthorMarina Katić
MentorIvica Ljubenkov (mentor)
MentorIvana Anđelić (pomoć pri izradi, neposredni voditelj)
Committee memberIvica Ljubenkov (predsjednik povjerenstva)
Committee memberLinda Mastelić (član povjerenstva)
Committee memberStjepan Orhanović (član povjerenstva)
GranterUniversity of Split
Faculty of Science
(Department of Chemistry)
Split
Defense date and country2020-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Abstract
Masne kiseline su kemijski spojevi građeni od ugljikovodičnog lanca i karboksilne skupine. Masnoće biljnog i životinjskog podrijetla su izvor masnih kiselina u ljudskoj prehrani. Pomoću plinske kromatografije i analizom metilnih estera masnih kiselina uspješno su određeni profili masnih kiselina iz različitih vrsta biljnih ulja te u maslu i maslacu. Usporedbom udjela pojedinih masnih kiselina u ispitivanim uzorcima, ovisno o stupnju zasićenosti te udjelu esencijalnih masnih kiselina, predložene su najkvalitetnije masnoće u prehrani s niskim udjelom ugljikohidrata te pojačanim unosom masti (LCHF).
Abstract (english)
Fatty acids are chemical compounds made of a hydrocarbon chain and a carboxyl group. Fats of plant and animal origin are a source of fatty acids in the human diet. With the help of gas chromatography and analysis of fatty acid methyl esters, fatty acid profiles from different types of vegetable oils and in butter oil and butter were successfully determined. By comparing the content of individual fatty acids in the tested samples, depending on the degree of saturation and the content of essential fatty acids, the highest quality fats were proposed in the diet with a low carbohydrate content and increased fat intake (LCHF).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:166:360651
Study programmeTitle: Biology and Chemistry; specializations in: major in teaching
Course: major in teaching
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra edukacije biologije i kemije (magistar/magistra edukacije biologije i kemije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to authenticated users
Terms of useLicence In copyright icon
Created on2021-02-03 11:31:54