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Chemical and thermal analysis of berry seeds

dc.contributor.advisorDamjanović, Ljiljana
dc.contributor.otherSimonović, Branislav
dc.contributor.otherDondur, Vera
dc.contributor.otherVrvić, Miroslav
dc.creatorMicić, Darko M.
dc.date.accessioned2016-08-06T09:54:20Z
dc.date.available2016-08-06T09:54:20Z
dc.date.available2020-07-03T09:33:04Z
dc.date.issued2016-06-10
dc.identifier.urihttp://eteze.bg.ac.rs/application/showtheses?thesesId=3514
dc.identifier.urihttp://nardus.mpn.gov.rs/handle/123456789/6170
dc.identifier.urihttps://fedorabg.bg.ac.rs/fedora/get/o:12211/bdef:Content/download
dc.identifier.urihttp://vbs.rs/scripts/cobiss?command=DISPLAY&base=70036&RID=48110351
dc.description.abstractCilj ovog rada bio je da se ispitaju hemijske i termalne osobine i oksidativna stabilnost ulja i brašna iz semena kupine (R. fruticosus L., sorta Čačanska bestrna) i maline (Rubus idaeus L., sorta Vilamet). Analiziran je i uticaj sastava ulja (sadržaj masnih kiselina) i antioksidanata, koji su prirodno prisutni u uljima, na termalne osobine i oksidativnu stabilnost ovih ulja. Određeni su kinetički parametri: energija aktivacije (Ea), predeksponencijalni faktor (A) i konstanta brzine (k) procesa oksidacije ulja, u izotermskim i neizotermskim uslovima, i analizirano je kako zastupljenost pojedinih masnih kiselina u sastavu ulja utiče na njih...sr
dc.description.abstractThe objective of the present work was investigation of chemical and thermal properties of blackberry (R. fruticosus L., Čačak Thornless cultivar) and raspberry (Rubus idaeus L., Willamette cultivar) seed flours and oils, as well as oxidative stability of these berry seed oils. The impact of fatty acid composition of examined berry seed oils on their oxidative stability and thermal characteristics was analyzed, as well as the effect of antioxidants, which are naturally present in oils, on their oxidative stability. Comparison with the oxidative stability of pure fatty acids was performed. Also, the kinetic parameters (activation energy, Ea, pre-exponential factor, A, and rate constant, k) related to the oxidation process of analyzed oils were determined in isothermal and non-isothermal conditions...en
dc.formatapplication/pdf
dc.languagesr
dc.publisherУниверзитет у Београду, Факултет за физичку хемијуsr
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31093/RS//
dc.rightsopenAccessen
dc.sourceУниверзитет у Београдуsr
dc.subjectseme malinesr
dc.subjectraspberry seeden
dc.subjectseme kupinesr
dc.subjectbrašno iz semenasr
dc.subjectulje iz semenasr
dc.subjecttermalna analizasr
dc.subjectDSCsr
dc.subjectMDSCsr
dc.subjectTGsr
dc.subjectoksidacija uljasr
dc.subjectkinetički parametri oksidacijesr
dc.subjectblackberry seeden
dc.subjectseed flouren
dc.subjectseed oilen
dc.subjectthermal analysisen
dc.subjectDSCen
dc.subjectMDSCen
dc.subjectTGen
dc.subjectoxidation of oilen
dc.subjectoxidation kinetic parametersen
dc.titleHemijska i termalna analiza semena jagodastog voćasr
dc.titleChemical and thermal analysis of berry seedsen
dc.typedoctoralThesisen
dc.rights.licenseBY-NC-SA
dcterms.abstractДамјановић, Љиљана; Симоновић, Бранислав; Врвић, Мирослав; Дондур, Вера; Мицић, Дарко М.; Хемијска и термална анализа семена јагодастог воћа; Хемијска и термална анализа семена јагодастог воћа;
dc.identifier.fulltexthttp://nardus.mpn.gov.rs/bitstream/id/20636/Micic_Darko_M.pdf
dc.identifier.fulltexthttp://nardus.mpn.gov.rs/bitstream/id/20635/Disertacija4147.pdf


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