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undergraduate thesis
Maslinovo ulje u gastronomiji-prednosti i nedostaci
2024. urn:nbn:hr:155:106274
Vodnica, Petra
University of Dubrovnik
Faculty of Economics and Business

Cite this document

Vodnica, P. (2024). Maslinovo ulje u gastronomiji-prednosti i nedostaci (Undergraduate thesis). Dubrovnik: University of Dubrovnik. Retrieved from https://urn.nsk.hr/urn:nbn:hr:155:106274

Vodnica, Petra. "Maslinovo ulje u gastronomiji-prednosti i nedostaci." Undergraduate thesis, University of Dubrovnik, 2024. https://urn.nsk.hr/urn:nbn:hr:155:106274

Vodnica, Petra. "Maslinovo ulje u gastronomiji-prednosti i nedostaci." Undergraduate thesis, University of Dubrovnik, 2024. https://urn.nsk.hr/urn:nbn:hr:155:106274

Vodnica, P. (2024). 'Maslinovo ulje u gastronomiji-prednosti i nedostaci', Undergraduate thesis, University of Dubrovnik, accessed 22 February 2025, https://urn.nsk.hr/urn:nbn:hr:155:106274

Vodnica P. Maslinovo ulje u gastronomiji-prednosti i nedostaci [Undergraduate thesis]. Dubrovnik: University of Dubrovnik; 2024 [cited 2025 February 22] Available at: https://urn.nsk.hr/urn:nbn:hr:155:106274

P. Vodnica, "Maslinovo ulje u gastronomiji-prednosti i nedostaci", Undergraduate thesis, University of Dubrovnik, Dubrovnik, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:155:106274

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Metadata
TitleMaslinovo ulje u gastronomiji-prednosti i nedostaci
Title (english)Olive oil in Gatronomy - Advantages and Disadvantages
AuthorPetra Vodnica
MentorMarija Vezilić (mentor)
Committee memberMirna Sentić (predsjednik povjerenstva)
Committee memberAna Bitanga (član povjerenstva)
GranterUniversity of Dubrovnik
(Faculty of Economics and Business)
Dubrovnik
Defense date and country2024-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Trade and Tourism
Abstract
Maslinovo ulje kao jedna od glavnih namirnica mediteranske kuhinje zauzima važno mjesto u svjetskoj gastronomiji. Ovaj završni rad fokusira se na prednosti i nedostatke upotrebe maslinovog ulja u gastronomiji i u ugostiteljstvu. Kroz analiziranje njegove povijesti, sastava, klasifikacije, nutritivne vrijednosti i kulturnog značaja, između ostalih, ovaj rad pruža razumijevanje njegove uloge u gastronomiji svijeta. Prednosti maslinovog ulja su brojne; poboljšava okus, dobro je za zdravlje te nudi svestranost u raznim kuhinjama. Međutim ne može se pričati o prednostima bez naglašavanja njegovih nedostataka. Maslinovo ulje je energetski bogata namirnica te proizvodnja maslinovog ulja može imati negativne posljedice na okoliš. Ovaj rad analizira prednosti i nedostatke upotrebe maslinovog ulja u gastronomiji i ugostiteljstvu.
Abstract (english)
Olive oil, as one of the main ingredients of Mediterranean cuisine, occupies an important place in world gastronomy. This final paper focuses on the advantages and disadvantages of using olive oil in gastronomy and catering. By analyzing its history, composition, classification, nutritional value and cultural significance, among others, this paper provides an understanding of its role in world gastronomy. The benefits of olive oil are numerous; it improves taste, is good for health and offers versatility in various cuisines. However, one cannot talk about its advantages without emphasizing its disadvantages. Olive oil is energy-rich food, and the production of olive oil can have negative consequences for the environment. This paper analyzes the advantages and disadvantages of using olive oil in gastronomy and catering.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:155:106274
Study programmeTitle: Hotel and Restaurant Management, and Gastronomy
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik/prvostupnica (baccalaureus/baccalaurea) hotelijerstva, restoraterstva i gastronomije (prvostupnik/prvostupnica (baccalaureus/baccalaurea) hotelijerstva, restoraterstva i gastronomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2024-12-06 12:34:43