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undergraduate thesis
Furani u hrani
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:903919
Dobroslavić, Erika
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

Dobroslavić, E. (2018). Furani u hrani (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:903919

Dobroslavić, Erika. "Furani u hrani." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:903919

Dobroslavić, Erika. "Furani u hrani." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:903919

Dobroslavić, E. (2018). 'Furani u hrani', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:903919

Dobroslavić E. Furani u hrani [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:903919

E. Dobroslavić, "Furani u hrani", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:903919

Metadata
TitleFurani u hrani
Title (english)Furans in food
AuthorErika Dobroslavić
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 country2018-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Furan je kemijski spoj koji može biti prirodno prisutan u hrani u vrlo niskim koncentracijama, ali može nastati i prilikom toplinske obrade iz različitih izvora. Od 1995. godine nalazi se na popisu Međunarodne agencije za istraživanje raka kao vjerojatno kancerogena tvar za ljude. U ovom radu dat je pregled nastanka furana iz prekursora i to toplinskom degradacijom određenih aminokiselina, degradacijom šećera, oksidacijom polinezasićenih masnih kiselina i karotenoida te toplinskom oksidacijom askorbinske kiseline. Također su opisani čimbenici koji utječu na povećanje razine furana u hrani (pH vrijednost, redoks potencijal, vrijeme i temperatura) i na smanjenje razine furana u hrani (podgrijavanje hrane, miješanje, stajanje hrane nakon pripreme, način pripreme napitka). Najviše koncentracije furana zabilježene su u kavi, dječjoj hrani i konzerviranoj hrani.
Abstract (english)
Furan is a chemical compound that can be naturally present in food in very low concentrations, but can also be formed during heat treatment from different precursors. It has been on a list defined by International Agency for Research of Cancer since 1995 as a potential human carcinogen. This paper gives a review of mechanical pathways of furan formation from precursors through degradation of amino-acids and/or sugar reduction, oxidation of polyunsaturated fatty acids and carotenoids and thermal oxidation of ascorbic acid. Factors that affect increase (pH, redox potential, time and temperature) and decrease (reheating, mixing and standing-time, beverage preparation) of furan levels in food have also been investigated. Highest concentrations of furan have been detected in coffee, baby food and canned food.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:903919
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 on2018-09-13 08:58:12