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undergraduate thesis
Utjecaj procesiranja hrane na sadržaj ostataka pesticida
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:768034
Puntarić, Ada
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Toxicology

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

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Puntarić, A. (2017). Utjecaj procesiranja hrane na sadržaj ostataka pesticida (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:768034

Puntarić, Ada. "Utjecaj procesiranja hrane na sadržaj ostataka pesticida." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:768034

Puntarić, Ada. "Utjecaj procesiranja hrane na sadržaj ostataka pesticida." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:768034

Puntarić, A. (2017). 'Utjecaj procesiranja hrane na sadržaj ostataka pesticida', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:768034

Puntarić A. Utjecaj procesiranja hrane na sadržaj ostataka pesticida [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 December 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:768034

A. Puntarić, "Utjecaj procesiranja hrane na sadržaj ostataka pesticida", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:768034

Metadata
TitleUtjecaj procesiranja hrane na sadržaj ostataka pesticida
Title (english)The influence of food processing on the content of pesticide residues
AuthorAda Puntarić
MentorIvana Kmetič (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Toxicology)
Zagreb
Defense date and country2017-07-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Suvremena proizvodnja prehrambenih proizvoda je gotovo u potpunosti ovisna o upotrebi pesticida. Porast kontaminacije prehrambenih proizvoda ostacima pesticida je doveo do povećane potrebe za otkrivanjem načina za njihovo uklanjanje. Brojne tehnike procesiranja hrane, bilo u industriji ili u kućanstvima, mogu dovesti do smanjenja sadržaja ostataka pesticida. Njihovo uklanjanje iz namirnice ovisi o kemijskim karakteristikama pesticida, vrsti prehrambenog proizvoda u kojem se nalaze te o načinu procesiranja hrane. Razni pripremni (pranje vodom, kemijskim otopinama, guljenje) te termički postupci obrade (pasterizacija, blanširanje, kuhanje, prženje, pečenje) koji se koriste u procesima pripreme hrane mogu dovesti do značajnog smanjenja sadržaja ostataka pesticida. Osim toga, manufakturna proizvodnja hrane ima također ulogu u smanjenju njihovog sadržaja u prehrambenim proizvodima. U ovom radu dat je prikaz najčešćih tehnika procesiranja hrane i njihov utjecaj na smanjenje sadržaja ostataka u krajnjim proizvodima.
Abstract (english)
Modern food production almost entirely dependens on the use of pesticides. Increased contamination of food products with pesticide residues has led to an increased need to detect ways to remove them. Numerous food processing techniques, either in industry or in households, can lead to a reduction in the content of pesticide residues. Their removal from foodstuffs depends on the chemical characteristics of pesticides, the type of food matrix and the way food is processed. Various preparations (washing with water, chemical solutions, peeling) and thermal processing (pasteurization, blanching, cooking, roasting, baking) used in food preparation processes can lead to a significant reduction in pesticide residues. In addition, manufacturing processes of food production also play a role in reducing their content in food products. This paper gives an overview of the most common food processing techniques and their impact on the reduction of residuals content in end products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:768034
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-07-07 11:40:33