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master's thesis
Određivanje alergena kikirikija u uzorcima krem proizvoda i čokolada ELISA metodom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:529552
Zeljko, Mladena
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

Zeljko, M. (2016). Određivanje alergena kikirikija u uzorcima krem proizvoda i čokolada ELISA metodom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:529552

Zeljko, Mladena. "Određivanje alergena kikirikija u uzorcima krem proizvoda i čokolada ELISA metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:529552

Zeljko, Mladena. "Određivanje alergena kikirikija u uzorcima krem proizvoda i čokolada ELISA metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:529552

Zeljko, M. (2016). 'Određivanje alergena kikirikija u uzorcima krem proizvoda i čokolada ELISA metodom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:529552

Zeljko M. Određivanje alergena kikirikija u uzorcima krem proizvoda i čokolada ELISA metodom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:529552

M. Zeljko, "Određivanje alergena kikirikija u uzorcima krem proizvoda i čokolada ELISA metodom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:529552

Metadata
TitleOdređivanje alergena kikirikija u uzorcima krem proizvoda i čokolada ELISA metodom
Title (english)Determination of peanut allergens in cocoa cream and chocolate by ELISA method
AuthorMladena Zeljko
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 country2016-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tijekom ovog istraživanja određeni su potencijalni alergeni kikirikija u osam uzoraka krem proizvoda i osam uzoraka čokolada s lješnjakom pomoću ELISA (engl. Enzyme-Linked ImmunoSorbent Assay) metode te je ispitan stav potrošača o navodima potencijalne prisutnosti alergena kikirikija na deklaraciji tih proizvoda. Samo u jednom od analiziranih uzoraka nisu detektirani alergeni kikirikija, dok je u ostalima određen udio u rasponu od 0,27 ± 0,010 do 4,05 ± 0,030 mgkg-1. Između analiziranih uzoraka u kojima su određeni alergeni kikirikija, samo šest sadrži navod o potencijalnoj prisutnosti alergena kikirikija na deklaraciji. Ispitivanjem stavova potrošača o navodima na deklaraciji krem proizvoda i čokolada utvrđeno je da navod "Može sadržavati kikiriki u tragovima" 59 % ispitanika izdvaja kao najpoznatiji. Tijekom ovog istraživanja, u sedam analiziranih uzoraka krem proizvoda te dva uzorka čokolada s lješnjakom bez navoda, ELISA metodom detektirani su alergeni kikirikija.
Abstract (english)
In this study the commercial ELISA (Enzyme-Linked ImmunoSorbent Assay) test was used for determination of potential peanut allergens in eight samples of cocoa cream and eight samples of chocolate with hazelnut, and also the consumers opinion toward advisory labelling was examined. One sample showed no traces of peanut while in the rest of samples peanut allergens were determined in the range from 0,27 ± 0,010 to 4,05 ± 0,030 mgkg-1. Among analysed samples in which peanut allergens were determined, only six of them had advisory labelling. 59 % of examined consumers are most familiar with advisory label: "May contain peanuts in traces". In this study, in seven samples of cocoa cream and two samples of chocolate with hazelnut, which had no advisory label, peanut allergens were detected by ELISA method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:529552
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-25 11:18:00