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undergraduate thesis
Biomagnifikacija organoklornih pesticida unutar hranidbenog lanca i mogućnost reduciranja ostataka u hrani
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:600989
Majić, Iva
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Toxicology

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

Cite this document

Majić, I. (2020). Biomagnifikacija organoklornih pesticida unutar hranidbenog lanca i mogućnost reduciranja ostataka u hrani (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:600989

Majić, Iva. "Biomagnifikacija organoklornih pesticida unutar hranidbenog lanca i mogućnost reduciranja ostataka u hrani." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:600989

Majić, Iva. "Biomagnifikacija organoklornih pesticida unutar hranidbenog lanca i mogućnost reduciranja ostataka u hrani." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:600989

Majić, I. (2020). 'Biomagnifikacija organoklornih pesticida unutar hranidbenog lanca i mogućnost reduciranja ostataka u hrani', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:600989

Majić I. Biomagnifikacija organoklornih pesticida unutar hranidbenog lanca i mogućnost reduciranja ostataka u hrani [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 August 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:600989

I. Majić, "Biomagnifikacija organoklornih pesticida unutar hranidbenog lanca i mogućnost reduciranja ostataka u hrani", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:600989

Metadata
TitleBiomagnifikacija organoklornih pesticida unutar hranidbenog lanca i mogućnost reduciranja ostataka u hrani
Title (english)Biomagnification of organochlorine pesticides within the food chain and possibility of reducing residues in food
AuthorIva Majić
MentorTeuta Murati (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Toxicology)
Zagreb
Defense date and country2020-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Upotreba organoklornih pesticida dovela je do kontaminacije svih površina na Zemlji uključujući mjesta gdje se ti spojevi nikad nisu koristili. Fizikalna i kemijska svojstva organoklornih spojeva omogućuju im da se dugo vremena zadrže u prirodi te se nakupljaju u tkivima živih bića. Organoklorni spojevi imaju sposobnost biomagnifikacije, tj. nakupljanja u organizmima duž hranidbenog lanca, što znači da će grabežljivci imati veću koncentraciju tih spojeva nego organizmi na nižim razinama lanca. Posljedično tome ovi spojevi će se naći u ljudskoj prehrani. Dugotrajno nakupljanje organoklornih spojeva dovodi do zdravstvenih problema u ljudi, stoga se kao cilj postavlja smanjenje ili potpuno uklanjanje tih spojeva iz namirnica. U ovom radu opisano je kako procesi pripreme hrane kao što su pranje, guljenje, kuhanje, pečenje i dr. utječu na količinu ostataka organoklornih spojeva u namirnicama.
Abstract (english)
The use of organochlorine pesticides has led to contamination of all surfaces on Earth including places where these compounds have never been used. Physical and chemical properties of organochlorine compounds enable them to persist for a long time in nature and accumulate in the tissues of living beings. Organochlorines have the ability for biomagnification, i.e. they accumulate in organisms within the food chain, which means that predators have higher concentration of these compounds than the organisms at lower levels of the food chain. Consequently, these compounds will be found in human diet. Long-term accumulation of organochlorines leads to health problems in humans, therefore the goal is reduction or complete removal of these compounds from food. This paper describes how food preparation processes such as washing, peeling, cooking, baking etc. affect the amount of organochlorine residues in food.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:600989
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-10-21 09:13:05