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undergraduate thesis
Strategije smanjenja pojavnosti patulina u proizvodima od jabuka
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:938508
Kolaković, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Kolaković, A. (2021). Strategije smanjenja pojavnosti patulina u proizvodima od jabuka (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:938508

Kolaković, Ana. "Strategije smanjenja pojavnosti patulina u proizvodima od jabuka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:938508

Kolaković, Ana. "Strategije smanjenja pojavnosti patulina u proizvodima od jabuka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:938508

Kolaković, A. (2021). 'Strategije smanjenja pojavnosti patulina u proizvodima od jabuka', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:938508

Kolaković A. Strategije smanjenja pojavnosti patulina u proizvodima od jabuka [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:938508

A. Kolaković, "Strategije smanjenja pojavnosti patulina u proizvodima od jabuka", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:938508

Metadata
TitleStrategije smanjenja pojavnosti patulina u proizvodima od jabuka
Title (english)Patulin Reducing Strategies in Apple Based Products
AuthorAna Kolaković
MentorTihomir Kovač (mentor)
MentorAnte Lončarić (pomoć pri izradi, neposredni voditelj)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu cilj je bio proučiti strategije smanjenja patulina u jabukama i proizvodima od jabuka. Patulin se ubraja u mikotoksine, a proizvode ga određene plijesni, kao što su roda Penicillium, Aspergillus i Byssochlamys koje mogu rasti na različitim namirnicama, ponajviše kontaminiraju voće, žitarice i sir. Glavnim izvorom patulina u ljudskoj prehrani smatraju se sokovi od jabuka. Najčešće navedene i učinkovite metode za kontrolu koncentracije patulina uključuju redovite kontrole i uklanjanje trulih jabuka prije prerade. Isto tako primjena fungicida te kontrola stabala i plodova prije berbe su izrazito bitni u prevenciji nastanka patulina. Metode za postprodukcijsko uklanjanje ili detoksikaciju patulina su mehaničke metode, fizičke, fizičke i kemijske, kemijske, biološke, uporaba fungicida i primjena prirodnih sastojaka.
Abstract (english)
Patulin is mycotoxin produced by Penicillium spp., Aspergillus spp. and Byssochlamys spp. fungi, and is detected mainly in fruit, cereals and cheese. However, the highly contaminated food product is apple juice. The aim of the study was to review patulin reducing strategies in apple based products. They are dominantly based on mechanical, physical, chemical and biological methods.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:938508
ProjectNumber: UIP-2020-02-8461
Title: Mogućnost iskorištavanja tradicionalnih sorti jabuka za proizvodnju jabuka i soka od jabuka sa smanjenim udjelom patulina
Title: The possibility of exploiting traditional apple cultivars for the production of apples and apple juice with the reduced patulin content
Acronym: TRAPROCk
Leader: Ante Lončarić
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: UIP
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2021-10-07 10:24:57