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master's thesis
Utvrđivanje prisutnosti glutena u različitim sortama riže ELISA metodom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:438954
Gulin, Mihaela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

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

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Gulin, M. (2020). Utvrđivanje prisutnosti glutena u različitim sortama riže ELISA metodom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:438954

Gulin, Mihaela. "Utvrđivanje prisutnosti glutena u različitim sortama riže ELISA metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:438954

Gulin, Mihaela. "Utvrđivanje prisutnosti glutena u različitim sortama riže ELISA metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:438954

Gulin, M. (2020). 'Utvrđivanje prisutnosti glutena u različitim sortama riže ELISA metodom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:438954

Gulin M. Utvrđivanje prisutnosti glutena u različitim sortama riže ELISA metodom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 May 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:438954

M. Gulin, "Utvrđivanje prisutnosti glutena u različitim sortama riže ELISA metodom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:438954

Metadata
TitleUtvrđivanje prisutnosti glutena u različitim sortama riže ELISA metodom
Title (english)Determination of gluten presence in different rice varieties by ELISA method
AuthorMihaela Gulin
MentorMartina Bituh (mentor)
Committee memberNada Vahčić (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Pojedinci iz zdravstvenih razloga provode striktno bezglutensku prehranu pri čemu iz prehrane isključuju dio žitarica. Prehranu temelje na žitaricama koje prirodno ne sadrže gluten, poput riže, ali potencijalna mogućnost kontaminacije glutenom predstavlja rizik za njihovo zdravlje. Cilj ovoga rada bio je utvrditi je li riža s hrvatskog tržišta kontaminirana glutenom te odrediti učestalost unosa riže kod pojedinaca koji provode bezglutensku prehranu te njihove stavove, mišljenja i informiranost o glutenu. U istraživanju je sudjelovalo 66 ispitanika koji provode bezglutensku prehranu koji su online putem ispunili Upitnik o učestalosti konzumacije žitarica i proizvoda od žitarica (FFQ) te Upitnik o informiranosti, stavovima i mišljenju o glutenu. ELISA metodom određena je koncentracija glutena u 41 uzorku riže. Rezultati pokazuju kako je riža najčešće konzumirana žitarica među ispitanicima te kako tek 14 % ispitanika smatra rižu na hrvatskom tržištu kontaminiranom. Svi analizirani uzorci riže (n=41) nisu kontaminirani glutenom te su sigurni za konzumaciju oboljelim pojedincima.
Abstract (english)
Due to their health, individuals follow a strictly gluten-free diet, excluding a part of cereals from their diet. Their diet is based on grains that do not naturally contain gluten, such as rice, but the potential for gluten contamination poses a risk to their health. The aim of this study was to determine whether rice from the Croatian market is contaminated with gluten and to determine the frequency of rice intake in individuals who follow a gluten-free diet and their attitudes, opinions and information about gluten. The study involved 66 respondents who follow a gluten-free diet who completed the online Food frequency questionnaire for the grains and grain products and the Questionnaire on information, attitudes and opinions about gluten. The concentration of gluten in 41 rice samples was determined by ELISA. The results show that rice is the most commonly consumed grain among respondents, as 14% of respondents consider rice on the Croatian market contaminated. All analyzed rice samples (n = 41) were not gluten contaminated which means they are safe for consumption by diseased individuals.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:438954
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra 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 on2021-01-20 13:14:12