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undergraduate thesis
Određivanje alergena kikirikija ELISA metodom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:076051
Špalj, Sara
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

Cite this document

Špalj, S. (2017). Određivanje alergena kikirikija ELISA metodom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:076051

Špalj, Sara. "Određivanje alergena kikirikija ELISA metodom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:076051

Špalj, Sara. "Određivanje alergena kikirikija ELISA metodom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:076051

Špalj, S. (2017). 'Određivanje alergena kikirikija ELISA metodom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:076051

Špalj S. Određivanje alergena kikirikija ELISA metodom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:076051

S. Špalj, "Određivanje alergena kikirikija ELISA metodom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:076051

Metadata
TitleOdređivanje alergena kikirikija ELISA metodom
Title (english)Determination of peanut allergens by ELISA method
AuthorSara Špalj
MentorKsenija Marković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2017-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je primjenom ELISA (engl. Enzyme-Linked ImmunoSorbent Assay) testa odrediti udio potencijalnih alergena kikirikija u četiri uzorka kakaovog praha i četiri uzorka instant kakaovih proizvoda različitih proizvođača te ih usporediti s navodima u okviru informacija o hrani vezanim uz prisustvo alergena. U šest od ukupno osam analiziranih uzoraka su detektirani alergeni kikirikija. Udio alergena kikirikija u uzorcima kakaovog praha se kretao u rasponu od 0,37 do 0,64 mgkg-1, a u uzorcima instant kakaovih proizvoda u rasponu od 0,14 do 0,26 mgkg-1. Najviši udio alergena kikirikija (0,64 mgkg-1) je detektiran u uzorku kakaovog praha ''KP4'' pri čemu na deklaraciji proizvoda nije bio prisutan navod koji se odnosi na prisustvo alergena kikirikija.
Abstract (english)
The aim of this study was to determine the content of potential peanut allergens in four samples of cocoa powder and four samples of instant cocoa products from different manufacturers using the ELISA (Enzyme-Linked ImmunoSorbent Assay) test and compare the results with the food information claims related to the presence of allergens. Peanut allergens were detected in six out of eight analysed samples. In samples of cocoa powder peanut allergens were determined in the range from 0,37 to 0,64 mgkg-1 and in samples of instant cocoa products in the range from 0,14 to 0,26 mgkg-1. The highest content of peanut allergens (0,64 mgkg-1) was determined in the sample of cocoa powder "KP4", and product did not contain any advisory label regarding the presence of peanut allergens.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:076051
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-09-20 09:11:13