prikaz prve stranice dokumenta Akrilamid u hrani
  Download
PDF 1.11 MB
master's thesis
Akrilamid u hrani
Rijeka: University of Rijeka, Faculty of Medicine, 2021. urn:nbn:hr:184:681671
Marušić, Vanesa
University of Rijeka
Faculty of Medicine
Department of Environmental Medicine

Institutional repository: Repository of the University of Rijeka, Faculty of Medicine

Cite this document

Marušić, V. (2021). Akrilamid u hrani (Master's thesis). Rijeka: University of Rijeka, Faculty of Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:184:681671

Marušić, Vanesa. "Akrilamid u hrani." Master's thesis, University of Rijeka, Faculty of Medicine, 2021. https://urn.nsk.hr/urn:nbn:hr:184:681671

Marušić, Vanesa. "Akrilamid u hrani." Master's thesis, University of Rijeka, Faculty of Medicine, 2021. https://urn.nsk.hr/urn:nbn:hr:184:681671

Marušić, V. (2021). 'Akrilamid u hrani', Master's thesis, University of Rijeka, Faculty of Medicine, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:184:681671

Marušić V. Akrilamid u hrani [Master's thesis]. Rijeka: University of Rijeka, Faculty of Medicine; 2021 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:184:681671

V. Marušić, "Akrilamid u hrani", Master's thesis, University of Rijeka, Faculty of Medicine, Rijeka, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:184:681671

Metadata
TitleAkrilamid u hrani
Title (english)Acrylamide in food
AuthorVanesa Marušić
MentorSandra Pavičić Žeželj (mentor)
Committee memberIgor Dubrović (predsjednik povjerenstva)
Committee memberŽeljko Linšak (član povjerenstva)
GranterUniversity of Rijeka
Faculty of Medicine
(Department of Environmental Medicine)
Rijeka
Defense date and country2021-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Public Health and Health Care
Health Ecology
Abstract
Posljednjih nekoliko desteljeća povećao se interes različitih zdravstvenih institucija zaduženih za kontrolu prehrambenih namirnica u kojima tijekom toplinske obrade nastaju kemijski toksični spojevi. Akrilamid jedan je od najčešćih toksičnih spojeva koji nastaje kao posljedica Maillard-ovih reakcija između aminkiseline asparagina i reducirajućih šećera tijekom zagrijavanja hrane na temperaturama iznad 120°C. Neurotoksičnost, genotoksičnost, reproduktivna toksičnost i kancerogenost toksični su učinci akrilamida koji su do sada već ispitani i dokazani na životinjama. Akrilamid je 2002. godine klasificiran kao potencijalno kancerogeni spoj za ljude (skupina 2A). Neki od glavnih izvora akrilamida su krumpir i proizvodi od krumpira, pekarski proizvodi (kruh, keksi, kolači) kava i sl. Cilj rada bio je ustanoviti u kojim su uzorcima prisutne najveće koncentracije akrilamida te odstupaju li dobiveni rezultati od maksimalno dopuštenih koncentracija (MDK) u razdoblju od 2016. do 2020. godine u Primorsko-goranskoj županiji. Rezultati su pokazali da su najviše koncentracije akrilamida bile u uzorcima pomfrita te je samo jedan uzorak - pomfrit 3, odstupao od maksimalno dopuštenih vrijednosti.
Abstract (english)
The interest in chemically toxic compounds formed during heating has increased over the last few decades by various health care institutions in charge of food control. One of the most toxic compounds that results from Maillard reactions between the amino acid asparagine and reduces sugars during food heating at temperatures above 120°C. Neurotoxicity, genotoxicity, reproductive toxicity and carcinogenicity are toxic effects of acrylamide that have been tested on animals so far. In 2002, acrylamide was classified as a potentially carcinogenic compound for humans (group 2A). Some of the main sources of acrylamide are potatoes and potato products, bakery products (bread, biscuits, cakes), coffee, etc. The aim of the study was to determine the highest concentrations of acrylamide in tested samples and whether the obtained results deviate from maximum allowed concentrations over the period from 2016 to 2020 in Primorsko-goranska County. The results showed that highest concentrations of acrylamide were found in samples of french fries and only in one sample (french fries 3), they exceeded the benchmark limits.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:184:681671
Study programmeTitle: Study of Sanitary Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra sanitarnog inženjerstva (magistar/magistra sanitarnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-06-20 07:12:28