prikaz prve stranice dokumenta Utjecaj klimatskih promjena na pojavnost ohratoksina A
Access restricted to students and staff of home institution
undergraduate thesis
Utjecaj klimatskih promjena na pojavnost ohratoksina A
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:341802
Brezar, Mia
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Brezar, M. (2024). Utjecaj klimatskih promjena na pojavnost ohratoksina A (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:341802

Brezar, Mia. "Utjecaj klimatskih promjena na pojavnost ohratoksina A." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:341802

Brezar, Mia. "Utjecaj klimatskih promjena na pojavnost ohratoksina A." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:341802

Brezar, M. (2024). 'Utjecaj klimatskih promjena na pojavnost ohratoksina A', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:341802

Brezar M. Utjecaj klimatskih promjena na pojavnost ohratoksina A [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 December 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:341802

M. Brezar, "Utjecaj klimatskih promjena na pojavnost ohratoksina A", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:341802

Metadata
TitleUtjecaj klimatskih promjena na pojavnost ohratoksina A
Title (english)The Impact of Climate Change on the Occurrence of Ochratoxin A
AuthorMia Brezar
MentorTihomir Kovač (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Biology and Microbiology)
Osijek
Defense date and country2024-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Ohratoksin A pripada skupini mikotoksina koje sintetiziraju plijesni pripadnici rodova Penicillium i Aspergillus. Najznačajniji faktor koji utječe na pojavu ohratoksina A u hrani i hrani za životinje danas su klimatske promjene. Promjene klimatskih uvjeta mogu se odraziti kao nagli porast ili pad temperatura, povećanje koncentracije ugljikovog dioksida u atmosferi, prekomjerne oborine, izrazito sušna razdoblja i sl. Porast temperatura na području Hrvatske i ostalih dijelova svijeta, doveo je do učestalijih pojava ohratoksina A na poljoprivrednim usjevima. Također, proizvodnja kakaovca i kave te njihovo izlaganje suncu tijekom procesa sušenja, uzrok su sve češćoj pojavnosti ohratoksina A u namirnicama koje ih sadrže.
Abstract (english)
Ochratoxin A belongs to the group of mycotoxins synthesized by fungi from the genera Penicillium and Aspergillus. The most significant factor influencing the occurrence of ochratoxin A in food and animal feed today is climate change. Changes in climatic conditions can manifest as sudden increases or decreases in temperatures, higher concentrations of carbon dioxide in the atmosphere, excessive rainfall, extreme droughts and etc. The rise in temperatures in Croatia and other parts of the world has led to frequent occurrences of ochratoxin A in agricultural crops. Additionally, the production of cocoa and coffee and their exposure to sunlight during the drying process, are contributing to the increasing occurrence of ochratoxin A in foods containing them.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:341802
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 on2024-09-24 14:55:24