prikaz prve stranice dokumenta Utjecaj tehnološke obrade na koncentraciju aflatoksina M1 u mliječnim proizvodima
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master's thesis
Utjecaj tehnološke obrade na koncentraciju aflatoksina M1 u mliječnim proizvodima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:683578
Mihaljević, Jelena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

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

Cite this document

Mihaljević, J. (2015). Utjecaj tehnološke obrade na koncentraciju aflatoksina M1 u mliječnim proizvodima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:683578

Mihaljević, Jelena. "Utjecaj tehnološke obrade na koncentraciju aflatoksina M1 u mliječnim proizvodima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:683578

Mihaljević, Jelena. "Utjecaj tehnološke obrade na koncentraciju aflatoksina M1 u mliječnim proizvodima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:683578

Mihaljević, J. (2015). 'Utjecaj tehnološke obrade na koncentraciju aflatoksina M1 u mliječnim proizvodima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:683578

Mihaljević J. Utjecaj tehnološke obrade na koncentraciju aflatoksina M1 u mliječnim proizvodima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2025 March 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:683578

J. Mihaljević, "Utjecaj tehnološke obrade na koncentraciju aflatoksina M1 u mliječnim proizvodima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:683578

Metadata
TitleUtjecaj tehnološke obrade na koncentraciju aflatoksina M1 u mliječnim proizvodima
Title (english)Influence of technological treatment on the concentration of aflatoxin M1 in milk products
AuthorJelena Mihaljević
MentorRajka Božanić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Milk and Milk Products)
Zagreb
Defense date and country2015-07-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mikotoksini su toksične tvari koje nastaju metabolizmom pojedinih plijesni. Aflatoksini su najpoznatija i najviše istraživana grupa toksina. U mlijeku i mliječnim proizvodima može se dokazati prisutnost aflatoksina M1 koji se izlučuje u mlijeko preko mliječnih žlijezda životinja koje su konzumirale hranu kontaminiranu aflatoksinom B1. U ovom radu ispitan je utjecaj tehnološke obrade na koncentraciju aflatoksina u mliječnim proizvodima. Iz dobivenih rezultata proizlazi da je aflatoksin M1 relativno stabilan spoj na koji ne utječe postupak obiranja i pasterizacije. Najmanja koncentracija aflatoksina M1 izmjerena je u jogurtu, a najveća u svježem siru što se može objasniti sposobnošću vezanja aflatoksina M1 na kazein i povećanjem udjela suhe tvari.
Abstract (english)
Mycotoxins are toxic substances which are produced by metabolism of some molds. Aflatoxins are the best known and the most researched group of toxins. In milk and milk products can be proved the presence of aflatoxin M1 which is secreted in milk out of milk glands of animals, who took food contaminated with aflatoxin B1. Influence of technological treatment on concentration of aflatoxins in milk products is tested in this study. Obtained results have shown that aflatoxin M1 is relatively stable compound, which does not affect the process of picking and pasteurization. The lowest concentration of aflatoxin M1 has been measured in yoghurt, and the highest concentration in cottage cheese, which can be explained by the ability of bonding aflatoxin M1 to casein and by increasing total solid content.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:683578
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-02 12:37:40