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master's thesis
Policiklički aromatski ugljikovodici u kukuruzu kokičaru i kokicama
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:422669
Marić, Glorija
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

Marić, G. (2022). Policiklički aromatski ugljikovodici u kukuruzu kokičaru i kokicama (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:422669

Marić, Glorija. "Policiklički aromatski ugljikovodici u kukuruzu kokičaru i kokicama." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:422669

Marić, Glorija. "Policiklički aromatski ugljikovodici u kukuruzu kokičaru i kokicama." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:422669

Marić, G. (2022). 'Policiklički aromatski ugljikovodici u kukuruzu kokičaru i kokicama', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:422669

Marić G. Policiklički aromatski ugljikovodici u kukuruzu kokičaru i kokicama [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:422669

G. Marić, "Policiklički aromatski ugljikovodici u kukuruzu kokičaru i kokicama", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:422669

Metadata
TitlePoliciklički aromatski ugljikovodici u kukuruzu kokičaru i kokicama
Title (english)Polycyclic Aromatic Hydrocarbons in Popcorn Maize Varieties and Popcorns
AuthorGlorija Marić
MentorKristina Mastanjević (mentor)
MentorVlatko Galić (komentor)
Committee memberVinko Krstanović (predsjednik povjerenstva)
Committee memberKristina Mastanjević (član povjerenstva)
Committee memberVlatko Galić (član povjerenstva)
Committee memberKrunoslav Aladić (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 country2022-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Policiklički aromatski ugljikovodici (PAH) su spojevi koji se mogu naći u okolišu, ali i hrani i piću, a neki od njih su karakterizirani kao karcenogeni. U hranu mogu dospjeti iz okoliša, ali se najvećim dijelom formiraju pri izloženosti visokim temperaturama pri postupcima kuhanja i pečenja. Cilj ovoga rada je odrediti PAH-ove u različitim hibridima kukuruza kokičara te suho prženim kokicama dobivenim iz tih hibrida te promotriti utjecaj hibrida na sadržaj PAH-ova u kokicama.
Abstract (english)
Polycyclic aromatic hydrocarbons (PAH) are compounds that can be found in the environment, but also in food and drinks, and some of them are characterized as carcinogens. They can get into food from the environment, but they are mostly formed when exposed to high temperatures during cooking and baking. The aim of this work is to determine PAHs in different hybrids of popcorn maize and dry-fried popcorn obtained from those hybrids, and to observe the influence of the hybrid on the content of PAHs in popcorn.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:422669
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2022-10-07 11:14:16