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undergraduate thesis
Utjecaj procesiranja na alergene biljnog podrijetla
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:020099
Kolarić, Josipa
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

Kolarić, J. (2014). Utjecaj procesiranja na alergene biljnog podrijetla (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:020099

Kolarić, Josipa. "Utjecaj procesiranja na alergene biljnog podrijetla." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:020099

Kolarić, Josipa. "Utjecaj procesiranja na alergene biljnog podrijetla." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:020099

Kolarić, J. (2014). 'Utjecaj procesiranja na alergene biljnog podrijetla', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:020099

Kolarić J. Utjecaj procesiranja na alergene biljnog podrijetla [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 June 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:020099

J. Kolarić, "Utjecaj procesiranja na alergene biljnog podrijetla", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:020099

Metadata
TitleUtjecaj procesiranja na alergene biljnog podrijetla
Title (english)The impact of processing on allergens of plant origin
AuthorJosipa Kolarić
MentorIvana Kmetič (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Toxicology)
Zagreb
Defense date and country2014-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Alergijska reakcija na hranu je imunološka reakcija organizma na pojedini sastojak hrane (alergen). Skupine namirnica biljnog podrijetla u kojima se nalaze alergeni su: mahunarke, orašasti plodovi, sjemenke, žitarice, voće i povrće. Pojedini načini procesiranja mogu se razlikovati po svom učinku na epitope. Promjena u strukturi proteina može dovesti do uništavanja, izmjene, maskiranja ili otkrivanja epitopa čime se smanjuje, raste ili nema utjecaja na alergenost. Utjecaj prerade povezan je s osjetljivosti, strukturnim obilježjima i prirodnom stabilnošću alergena, tipom obrade kojoj je alergen podvrgnut i strukturi hrane u kojoj je alergen prisutan. Ovisno o tome koji sastojak hrane je odgovoran za senzibilizaciju, proces prerade može imati blagotvoran utjecaj za neke alergične osobe, ali ne i za druge. Sadašnje spoznaje o utjecaju procesiranja na strukturu alergena pokazuju da nema jasnih pravila o tome kako se različiti alergeni ponašaju pri preradi hrane.
Abstract (english)
Food allergy is an immune reaction to a particular food ingredient (allergen). Groups of food of plant origin containing the allergens are: legumes, nuts, seeds, grains, fruits and vegetables. Some processing methods may differ in their effects on the epitope. Changes in the structure of proteins can lead to destruction, modification, or disclosure epitope masking reducing, increasing or no effect on the allergenicity. Influence of processing is associated with sensitivity, structural characteristics and stability of the natural allergens, type of treatment which is subjected to an allergen and structure of the food in which the allergen is present. Whichever food ingredient is responsible for the sensitization process of processing can have beneficial effects for some allergic people but not for others. Present knowledge on the effect of processing on the structure of allergens show that there are no clear rules on how different allergens behave in food processing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:020099
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-27 08:07:00