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undergraduate thesis
Alergijski potencijal nove hrane
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:090811
Šmuljić, Zrinka
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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

Cite this document

Šmuljić, Z. (2013). Alergijski potencijal nove hrane (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:090811

Šmuljić, Zrinka. "Alergijski potencijal nove hrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:090811

Šmuljić, Zrinka. "Alergijski potencijal nove hrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:090811

Šmuljić, Z. (2013). 'Alergijski potencijal nove hrane', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:090811

Šmuljić Z. Alergijski potencijal nove hrane [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:090811

Z. Šmuljić, "Alergijski potencijal nove hrane", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:090811

Metadata
TitleAlergijski potencijal nove hrane
Title (english)Allergenic potential of novel food
AuthorZrinka Šmuljić
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2013-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
U ovom radu prikazan je pregled postojećeg zakonodavstva vezanog uz uvođenje različitih vrsta nove hrane na tržište. Nova hrana stvara mogućnost uvođenja alergenih proteina u prehrambeni lanac. U radu je dan osvrt na probleme vezane uz konzumaciju alergene hrane, alergijski potencijal nove hrane prema standardima Europske Unije, zahtjeve koji trebaju biti ispunjeni prilikom stavljanja nove hrane na tržište te probleme vezane uz taj postupak. Osnovu čini Europsko zakonodavstvo koje se uspoređuje sa zakonodavstvom država koje imaju izuzetno dobro utvrđene propise za iste (Kanada, SAD, Australija, Novi Zeland). Može se zaključiti da postupci procjene alergijskog potencijala nove hrane trebaju biti globalno procijenjeni na isti način (in vitro metode, in vivo metode, bioinformatički alati) te bi alergeni potencijal pojedinog sastojka hrane trebao biti jasno naznačen na ambalaži, deklaraciji ili popratnom pakiranju te jasno vidljiv i razumljiv potrošaču.
Abstract (english)
The aim of this paper is to present review of the existing legislation relating to the introduction of different types of novel foods on the market. Novel food has the potential to introduce allergenic proteins into the food chain. This paper discuss issues related to the consumption of food allergens, alergenic potential of novel foods related to standards of European Union, requirements that must be met for placing the novel food on the market and the problems associated with this procedure. Basis is European legislation which is compared with the legislation of the countries that already have well-established regulations for novel foods (Canada, USA, Australia, New Zealand). It could be concluded that the assessment procedures of allergenic potential of novel food should be globally evaluated in the same manner (in vitro methods, in vivo methods, bioinformatics tools) and the potential allergens of novel food ingredients should be clearly indicated on the packaging, label or accompanying packaging and clearly visible and understandable to the consumer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:090811
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 on2017-05-03 12:04:12