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master's thesis
Određivanje prisutnosti alergena lješnjaka u čokoladi i čokoladnim proizvodima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:793462
Radalj, Iva
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

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Radalj, I. (2018). Određivanje prisutnosti alergena lješnjaka u čokoladi i čokoladnim proizvodima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:793462

Radalj, Iva. "Određivanje prisutnosti alergena lješnjaka u čokoladi i čokoladnim proizvodima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:793462

Radalj, Iva. "Određivanje prisutnosti alergena lješnjaka u čokoladi i čokoladnim proizvodima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:793462

Radalj, I. (2018). 'Određivanje prisutnosti alergena lješnjaka u čokoladi i čokoladnim proizvodima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:793462

Radalj I. Određivanje prisutnosti alergena lješnjaka u čokoladi i čokoladnim proizvodima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:793462

I. Radalj, "Određivanje prisutnosti alergena lješnjaka u čokoladi i čokoladnim proizvodima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:793462

Metadata
TitleOdređivanje prisutnosti alergena lješnjaka u čokoladi i čokoladnim proizvodima
Title (english)Determination of hazelnut allergens in chocolates and chocolate products
AuthorIva Radalj
MentorMarina Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2018-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tijekom ovog istraživanja određeni su potencijalni alergeni lješnjaka u sedam istovrsnih uzoraka čokolada s različitim datumom proizvodnje i sedam različitih uzoraka čokoladnih proizvoda pomoću ELISA (engl. Enzyme-Linked ImmunoSorbent Assay) metode te je ispitan stav potrošača o navodima potencijalne prisutnosti alergena lješnjaka na deklaracijama ispitivanih proizvoda. U svim analiziranim uzorcima detektirana je prisutnost alergena lješnjaka, a određeni udjel nije prelazio >20 mg kg-1. Između analiziranih uzoraka u kojima su određeni alergeni lješnjaka, svi proizvodi su sadržavali navod o potencijalnoj prisutnosti alergena lješnjaka na deklaraciji. Iako samo mali broj ispitanika čita deklaracije na proizvodima, utvrđeno je da navod „Može sadržavati tragove lješnjaka“ 63,5 % ispitanika izdvaja kao najpoznatiji. U ovom istraživanju, u šest analiziranih istovrsnih čokoladnih uzoraka i tri uzorka različitih čokoladnih proizvoda, ELISA metodom analizirani su alergeni lješnjaka.
Abstract (english)
During this research potential hazelnut alergens are defined in seven of the same chocolate samples with different date of production and seven different chocolate samples using ELISA (Enzyme-Linked ImmunoSorbent Assay) method and consumer attitude on allegations of potential presence of hazelnut allergens on declarations of the tested products was examined.. In all analyzed samples hazelnut allergens were detected, but determined content did not exceed amount of >20 mg kg-1. Between analyzed samples in which hazelnut allergens are determinated, all products contained a claim on potential presence of hazelnut allergens on declaration. Although only a small number of respondents read product declarations, it was found that the quote „May contain traces of hazelnuts“ 63,5% of respondents claim as best known. In this research, in six of the same analyzed chocolate samples and three samples of different chocolate products, hazelnut allergnes are analyzed by ELISA method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:793462
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 on2019-11-26 13:20:24