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undergraduate thesis
Važniji mikotoksini koje produciraju plijesni iz rodova Aspergillus, Penicillium i Fusarium
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. urn:nbn:hr:109:093759
Pavić, Nikolina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Pavić, N. (2008). Važniji mikotoksini koje produciraju plijesni iz rodova Aspergillus, Penicillium i Fusarium (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:093759

Pavić, Nikolina. "Važniji mikotoksini koje produciraju plijesni iz rodova Aspergillus, Penicillium i Fusarium." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:093759

Pavić, Nikolina. "Važniji mikotoksini koje produciraju plijesni iz rodova Aspergillus, Penicillium i Fusarium." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:093759

Pavić, N. (2008). 'Važniji mikotoksini koje produciraju plijesni iz rodova Aspergillus, Penicillium i Fusarium', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:093759

Pavić N. Važniji mikotoksini koje produciraju plijesni iz rodova Aspergillus, Penicillium i Fusarium [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2008 [cited 2024 December 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:093759

N. Pavić, "Važniji mikotoksini koje produciraju plijesni iz rodova Aspergillus, Penicillium i Fusarium", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:109:093759

Metadata
TitleVažniji mikotoksini koje produciraju plijesni iz rodova Aspergillus, Penicillium i Fusarium
AuthorNikolina Pavić
MentorMarija Halt (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2008-10-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mikologija je znanost koja se bavi proučavanjem gljiva. Gljive su nefotosintetički, heterotrofni, eukariotski organizmi. Prema morfološkim osobinama i načinu javljanja u prirodi, gljive su umjetno podijeljene u 3 skupine kvasci, plijesni i makroskopske mesnate gljive. Gljive imaju pozitivno i negativno djelovanje u ljudskom životu. Neke plijesni proizvode mikotoksine kao sekundarne produkte metabolizma. Najčešće ih bio sintetiziraju plijesni iz rodova Aspergillus, Penicillium i Fusarium. Mikotoksini se smatraju mogućim onečišćivačima hrane za ljude i životinje i predstavljaju veliki problem u cijelome svijetu. Stoga je najvažnije da se prvencijom onemogući kontaminacija namirnica i krme mikotoksikogenimn vrstama pljesni na farmi, u skladištu u trgovini i u domaćinstvu. Zaštita namirnica i krme mora se dakle provoditi duž čitav lanac prehrane, od početka pa sve do potrošačeva stola.
Abstract (english)
Mycology is the branch of biology concerned with the study of fungi. The fungi are non photosynthetic, heterotrophic and eukaryotic organisms. According to morphological traits and to where they occur worldwide, we divide them on yeasts, molds, and mushrooms. Fungi have positive and negative effects on human life. Some molds produce compounds with biological activity. Several of these compounds are toxic and are therefore called mycotoxins which belong to the group of secondary metabolites (or natural products). Most often they are biosynthesised by the molds from the genera Aspergillus, Penicillium and Fusarium. The impact of mycotoxins on human and animal health is proven scientifically, so it is therefore important to prevent mycotoxin contamination of food and stern on the farm, in a stock, in trade and in the household. Protection of the food and stern must therefore be carried out along the entire food chain, from the beginning all the way to the consumer's table.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:093759
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 originReformatted digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public noteRad je izrađen na PTFOS 2008. Digitalizirano ak. 2019./2020.
Created on2022-12-09 13:48:46