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undergraduate thesis
Utjecaj procesa pripreme hrane na alergijski potencijal jabuke
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:028398
Bertović, Tanja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Bertović, T. (2012). Utjecaj procesa pripreme hrane na alergijski potencijal jabuke (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:028398

Bertović, Tanja. "Utjecaj procesa pripreme hrane na alergijski potencijal jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:028398

Bertović, Tanja. "Utjecaj procesa pripreme hrane na alergijski potencijal jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:028398

Bertović, T. (2012). 'Utjecaj procesa pripreme hrane na alergijski potencijal jabuke', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:028398

Bertović T. Utjecaj procesa pripreme hrane na alergijski potencijal jabuke [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:028398

T. Bertović, "Utjecaj procesa pripreme hrane na alergijski potencijal jabuke", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:028398

Metadata
TitleUtjecaj procesa pripreme hrane na alergijski potencijal jabuke
Title (english)Influence of food preparation processes on allergenic potential of apples
AuthorTanja Bertović
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2012-02-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Iako je učestalost alergijskih reakcija na jabuku uglavnom ispod 2%, te se reakcije najčešće povezuje s peludnim alergijama u Sjevernoj Europi i Sjevernoj Americi. 40 do 90% osoba alergičnih na pelud breze su osjetljivi i na ovo voće. U ovom radu dan je detaljni pregled o učestalosti i simptomoma alergije na jabuku, kao i o križnim reakcijama, molekularno biološkim i alergijskim svojstvima glavnih alergena jabuke. Alergeni jabuke su nestabilni tijekom konvencionalne obrade voća stoga se reakcije javljaju gotovo isključivo nakon konzumacije svježeg voća. Križno-reaktivni inhalacijski alergeni su peludi drveća (pretežno breze) te u manjoj mjeri pelud pelina i pelud trava. Glavni pelud-jabuka alergen je Mal d 1.
Abstract (english)
While the prevalence of apple allergy in food allergic patients is generally below 2 %, apple allergy is most frequently associated with birch pollinosis in Northern Europe and North America. 40 to 90 % of birch pollen allergic patients are sensitized to this fruit. The present data reviews detailed information on prevalence and symptoms of apple allergy as well as cross-reactivities, molecular biological and allergenic properties of the major apple allergens. The allergens are unstable to conventional processing, therefore adverse reactions occur almost exclusively after ingestion of fresh fruits. Cross-reactive inhalant allergens are tree pollen (predominantly birch) and to a lesser degree mugwort and grass pollen. The major pollen-associated apple allergen is the protein Mal d 1.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:028398
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-16 09:50:38