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master's thesis
Mikotoksini u nusproizvodima nastalim tijekom proizvodnje slada i piva
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:805016
Tajz, Lidija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Tajz, L. (2018). Mikotoksini u nusproizvodima nastalim tijekom proizvodnje slada i piva (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:805016

Tajz, Lidija. "Mikotoksini u nusproizvodima nastalim tijekom proizvodnje slada i piva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:805016

Tajz, Lidija. "Mikotoksini u nusproizvodima nastalim tijekom proizvodnje slada i piva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:805016

Tajz, L. (2018). 'Mikotoksini u nusproizvodima nastalim tijekom proizvodnje slada i piva', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:805016

Tajz L. Mikotoksini u nusproizvodima nastalim tijekom proizvodnje slada i piva [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:805016

L. Tajz, "Mikotoksini u nusproizvodima nastalim tijekom proizvodnje slada i piva", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:805016

Metadata
TitleMikotoksini u nusproizvodima nastalim tijekom proizvodnje slada i piva
Title (english)Mycotoxins in malting and brewing by-products
AuthorLidija Tajz
MentorKristina Mastanjević (mentor)
MentorBojan Šarkanj (komentor)
Committee memberNatalija Velić (predsjednik povjerenstva)
Committee memberKristina Mastanjević (član povjerenstva)
Committee memberBojan Šarkanj (član povjerenstva)
Committee memberVinko Krstanović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2018-01-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prilikom proizvodnje slada i piva nastaju nusproizvodi, voda za močenje, klica i korjenčić, pivski trop te otpadni kvasac. Vrlo je bitno utvrditi udio mikotoksina u navedenim nusproizvodima jer se kao izvor kvalitetnih proteina (izuzev vode za močenje) često koriste u ishrani stoke, a mogu se koristiti i kao zamijene ili dodaci u proizvodnji hrane za ljude. Cilj ovog istraživanja bio je odrediti udio zaostalih mikotoksina u spomenutim nusproizvodima. Primjenjene metode uključuju standardne metode slađenja i proizvodnje piva, te mikotoksikološku analizu nusproizvoda na LC-MS/MS uređaju. Rezultati ovog istraživanja daju uvid u kvantitativnu distribuciju ispitivanih mikotoksina (deoksinivalenol, nivalenol, 3-acetildeoksinivalenol i T-2 toksin) u nusproizvodima nastalim tijekom slađenja i proizvodnje piva.
Abstract (english)
By-products steeping water, germ/rootlets, spent grain and yeast are produced during malting and beer brewing process. It is very important to determine the content of mycotoxins in these by-products because they are a source of high-quality protein (excluding steeping water), which is why they are often used as feed, and they can also be used as substitutes or additives in food production for humans. The aim of this study was to determine the concentration of residual mycotoxins in the mentioned byproducts. Applied methods include standard malting and brewing methods, and mycotoxicological by-product analysis on the LC-MS/MS. The results of this study give an insight into the quantitative distribution of the examined mycotoxins (deoxynivalenol, nivalenol, 3-acetildeoxynivalenol and T-2 toxin) in the by-products produced during malting and beer production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:805016
Study programmeTitle: Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka procesnog inženjerstva (magistar/magistra inženjer/inženjerka procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-02-07 09:07:38