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professional thesis
Antimikrobna aktivnost eteričnih ulja ljekovitog bilja u prehrambenoj industriji
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:419888
Smojver, Matea
University of Zagreb
Faculty of Food Technology and Biotechnology

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

Cite this document

Smojver, M. (2014). Antimikrobna aktivnost eteričnih ulja ljekovitog bilja u prehrambenoj industriji (Professional thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:419888

Smojver, Matea. "Antimikrobna aktivnost eteričnih ulja ljekovitog bilja u prehrambenoj industriji." Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:419888

Smojver, Matea. "Antimikrobna aktivnost eteričnih ulja ljekovitog bilja u prehrambenoj industriji." Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:419888

Smojver, M. (2014). 'Antimikrobna aktivnost eteričnih ulja ljekovitog bilja u prehrambenoj industriji', Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:419888

Smojver M. Antimikrobna aktivnost eteričnih ulja ljekovitog bilja u prehrambenoj industriji [Professional thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:419888

M. Smojver, "Antimikrobna aktivnost eteričnih ulja ljekovitog bilja u prehrambenoj industriji", Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:419888

Metadata
TitleAntimikrobna aktivnost eteričnih ulja ljekovitog bilja u prehrambenoj industriji
Title (english)Antimicrobial activity of herbal plant essential oils in food industry
AuthorMatea Smojver
MentorVerica Dragović-Uzelac (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2014, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Eterična ulja predstavljaju složene mješavine biološki aktivnih tvari koje se koriste kao aktivni sastojak brojnih proizvoda, a dobivena su ekstrakcijom iz cvjetova, plodova, listova, korijenja, sjemenja i kore zeljastih biljaka i drveća. Značajan broj eteričnih ulja i njihovih komponenti pokazuju antibakterijsko djelovanje protiv patogena u hrani. Uočeno je intenzivnije antibakterijsko djelovanje eteričnih ulja klinčića, origana i određenih kemotipova timijana u odnosu na preostala eterična ulja uključena u ovu studiju. Antibakterijsko djelovanje eteričnih ulja uvjetovano je samim sastavom ispitivane namirnice (udjelom masti, proteina, pH vrijednošću, temperaturom, udiom vode i ostalim parametrima). U svrhu primjene eteričnih ulja u hrani u većoj koncentraciji nego što je trenutno dopuštena, potrebno je obaviti detaljnija sigurnosna istraživanja, s obzirom da određeni mehanizmi djelovanja aktivnih komponenti eteričnih ulja još uvijek nisu do kraja razjašnjeni.
Abstract (english)
Essential oils are complex mixtures of biologically active substances used as an active ingredient in many products, obtained by extraction from flowers, fruits, leaves, roots, bark and seeds of herbaceous plants and trees. A significant number of essential oils and some of their components exhibit antibacterial activity against pathogens in food. An intense antibacterial activity of essential oils in clove, oregano and in certain chemotypes of thyme, compared to the remaining essential oils included in the study has been observed. Namely, an antibacterial activity of essential oils depends on the very composition of the tested food (fat and protein ratio, pH value, temperature, water ratio and other parameters). For the application of essential oils in food in a higher concentration than is currently permitted, it is necessary to carry out detailed safety studies, since the particular mechanism of action of the essential oils’ active components is still not fully understood.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:419888
Study programmeTitle: Postgraduate Specialist Studies in Food Quality and Safety
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane (sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-05-18 09:48:22