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master's thesis
Određivanje alergena kikirikija u uzorcima keksa i čajnih peciva imunoenzimskom metodom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:045717
Tolvajčić, Martina
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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Tolvajčić, M. (2018). Određivanje alergena kikirikija u uzorcima keksa i čajnih peciva imunoenzimskom metodom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:045717

Tolvajčić, Martina. "Određivanje alergena kikirikija u uzorcima keksa i čajnih peciva imunoenzimskom metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:045717

Tolvajčić, Martina. "Određivanje alergena kikirikija u uzorcima keksa i čajnih peciva imunoenzimskom metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:045717

Tolvajčić, M. (2018). 'Određivanje alergena kikirikija u uzorcima keksa i čajnih peciva imunoenzimskom metodom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:045717

Tolvajčić M. Određivanje alergena kikirikija u uzorcima keksa i čajnih peciva imunoenzimskom metodom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 June 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:045717

M. Tolvajčić, "Određivanje alergena kikirikija u uzorcima keksa i čajnih peciva imunoenzimskom metodom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:045717

Metadata
TitleOdređivanje alergena kikirikija u uzorcima keksa i čajnih peciva imunoenzimskom metodom
Title (english)Determination of peanut allergens in samples of cookies and tea biscuits by immunoenzymatic method
AuthorMartina Tolvajčić
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 country2018-07-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tijekom ovog istraživanja, imunoenzimskom ELISA (engl. Enzyme-Linked Immunosorbent Assay) metodom analizirani su udjeli potencijalnih alergena kikirikija u 28 uzoraka keksa i čajnih peciva iz trgovačkih lanaca, pekarnica i slastičarnica te su prikupljeni stavovi i mišljenja potrošača o kikirikiju i proizvodima od kikirikija kao tvarima ili proizvodima koji uzrokuju alergije. U svih deset analiziranih uzoraka keksa i čajnih peciva iz trgovačkih lanaca detektirani su alergeni kikirikija, a prosječni udio iznosio je 0,37 mgkg-1. Alergeni kikirikija detektirani su u devet od deset uzoraka keksa i čajnih peciva iz pekarnica, a njihov udio iznosio je prosječno 0,38 mgkg-1. Prosječni udio alergena kikirikija, detektiranih u osam analiziranih uzoraka keksa i čajnih peciva iz slastičarnica, iznosio je 0,28 mgkg-1. Rezultati ispitivanja stavova i mišljenja potrošača pokazali su da je 84,8 % ispitanika upoznato sa pojmom alergije te također 39,2 % ispitanika smatra kako se kikiriki ubraja u orašaste plodove. Od dvadeset i osam analiziranih uzoraka keksa i čajnih peciva, ELISA metodom detektirani su alergeni kikirikija u dvadeset sedam uzoraka pri čemu su samo dva uzorka iz trgovačkog lanca sadržavala navod o mogućoj prisutnosti alergena kikirikija.
Abstract (english)
During this study, the content of potential peanut allergens in 28 samples of cookies and tea biscuits from supermarkets, bakeries and pastry shops was analysed by ELISA (Enzyme-Linked Immunosorbent Assay) method, and also the consumers opinion on peanut and peanut products as substances or products that cause allergies was examined. The presence of peanut allergens was detected in ten analysed samples of cookies and tea biscuits from supermarkets, with an average value of 0,37 mgkg-1. Peanut allergens were detected in nine of ten samples of cookies and tea biscuits from bakeries, with an average value of 0,38 mgkg-1. The average content of peanut allergens, detected in eight analysed samples of cookies and tea biscuits from pastry shops, was 0,28 mgkg-1. The results of consumers attitudes and opinions showed that 84,8 % of respondents are familiar with the term of allergy and also 39,2 % of respondents consider peanuts as tree nuts. Among twenty eight analysed samples of cookies and tea biscuits by ELISA method, peanut allergens were detected in twenty seven samples of which only two from supermarkets had advisory label related to the presence of peanut allergens.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:045717
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
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Created on2019-12-02 13:16:58