prikaz prve stranice dokumenta Određivanje alergena kikirikija u različitim prehrambenim proizvodima imunoenzimskom metodom
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master's thesis
Određivanje alergena kikirikija u različitim prehrambenim proizvodima imunoenzimskom metodom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:042593
Herceg, 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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Herceg, I. (2024). Određivanje alergena kikirikija u različitim prehrambenim proizvodima imunoenzimskom metodom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:042593

Herceg, Iva. "Određivanje alergena kikirikija u različitim prehrambenim proizvodima imunoenzimskom metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:042593

Herceg, Iva. "Određivanje alergena kikirikija u različitim prehrambenim proizvodima imunoenzimskom metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:042593

Herceg, I. (2024). 'Određivanje alergena kikirikija u različitim prehrambenim proizvodima imunoenzimskom metodom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:042593

Herceg I. Određivanje alergena kikirikija u različitim prehrambenim proizvodima imunoenzimskom metodom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 November 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:042593

I. Herceg, "Određivanje alergena kikirikija u različitim prehrambenim proizvodima imunoenzimskom metodom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:042593

Metadata
TitleOdređivanje alergena kikirikija u različitim prehrambenim proizvodima imunoenzimskom metodom
Title (english)Determination of peanut allergens in various food products by immunoenzyme method
AuthorIva Herceg
MentorKsenija Marković (mentor)
Committee memberNada Vahcic (predsjednik povjerenstva)
Committee memberInes Panjkota-Krbavčić (član povjerenstva)
Committee memberDraženka Komes (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2024-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kikiriki (Arachis hypogaea) se ubraja u najčešće nutritivne alergene, snažne alergene aktivnosti. Cilj ovog istraživanja bio je primjenom ELISA (engl. Enzyme-Linked Immunosorbent Assay) metode odrediti udio alergena kikirikija u različitim prehrambenim proizvodima, te usporediti analitičke rezultate s informacijama o hrani. Obzirom da je u objektima javne prehrane isticanje alergena otežano, provedena je i analiza jelovnika dostupnih na mrežnim stranicama objekata javne prehrane kao što su restorani. Alergeni kikirikija detektirani su u 19 od 20 nepretpakiranih uzoraka sladoleda, žitarica za doručak, kolača, keksa i čajnih peciva te gotovih jela pri čemu informacije o hrani nisu sadržavale informacije vezane uz prisutnost alergena kikirikija, osim kod jednog uzorka. Između 20 analiziranih pretpakiranih uzoraka, alergeni kikirikija detektirani su u 19 pri čemu je 14 uzoraka sadržavalo informaciju o mogućoj prisutnosti alergena kikirikija. Najviši prosječan udio alergena kikirikija je određen u uzorcima keksa i čajnih peciva (2,45 mgkg⁻¹), a najniži u uzorcima sladoleda (0,95 mgkg⁻¹).
Abstract (english)
Peanut (Arachis hypogaea) is one of the most common nutritional allergens, with strong allergenic activity. The aim of this research was to use the ELISA (Enzyme-Linked Immunosorbent Assay) method to determine the proportion of peanut allergens in different food products, and to compare the analytical results with food information. Given that highlighting allergens is difficult in public food establishments, an analysis of the menus available on the websites of the public food establishments such as restaurants was also carried out. Peanut allergens were detected in 19 out of 20 non prepackaged samples of ice cream, breakfast cereals, cakes, biscuits and tea pastries, and ready meals, where the food information did not contain information related to the presence of peanut allergens, except for one sample. Among the 20 analysed prepackaged samples, peanut allergens were detected in 19 of which 14 samples contained information about the possible presence of peanut allergens. The highest average proportion of peanut allergen was determined in samples of biscuits and tea cakes (2.45 mgkg⁻¹ ), and the lowest in samples of ice cream (0.95 mgkg⁻¹).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:042593
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-10-25 08:48:23