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master's thesis
Utjecaj temperature skladištenja na raspodjelu zearalenona u frakcijama slada
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:708803
Stepanović, Marko
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

Stepanović, M. (2014). Utjecaj temperature skladištenja na raspodjelu zearalenona u frakcijama slada (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:708803

Stepanović, Marko. "Utjecaj temperature skladištenja na raspodjelu zearalenona u frakcijama slada." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:708803

Stepanović, Marko. "Utjecaj temperature skladištenja na raspodjelu zearalenona u frakcijama slada." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:708803

Stepanović, M. (2014). 'Utjecaj temperature skladištenja na raspodjelu zearalenona u frakcijama slada', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:708803

Stepanović M. Utjecaj temperature skladištenja na raspodjelu zearalenona u frakcijama slada [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:708803

M. Stepanović, "Utjecaj temperature skladištenja na raspodjelu zearalenona u frakcijama slada", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:708803

Metadata
TitleUtjecaj temperature skladištenja na raspodjelu zearalenona u frakcijama slada
Title (english)Impact of temperature storage allocation zearalenone in malt fractions
AuthorMarko Stepanović
MentorVinko Krstanović (mentor)
MBZ: 235062
Committee memberMarko Jukić
MBZ: 241913
Committee memberVinko Krstanović
MBZ: 235062
Committee memberNatalija Velić
MBZ: 232426
Committee memberDaliborka Koceva Komlenić
MBZ: 232384
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2014-10-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj istraživanja bio je ustanoviti utjecaj temperature skladištenja na raspodjelu zearalenona (ZEA) u pojedinim frakcijama slada. Provedeno je mikroslađenje uzoraka oljuštenog ječma te su uzorci cijepljeni sa plijesni Fusarium graminearum. Toksikološke analize provedene su u uzorcima pojedinih frakcija slada na različitim temperaturama pri različitom vremenu inkubacije, pri čemu je određivana koncentracija mikotoksina. Rezultati istraživanja pokazali su da je razina Zearalenona (ZEA) veća u mekinjama i klicama nego u brašnu pod gotovo svim uvjetima uzgoja. Inkubacija na 30 °C rezultirala je općenito nižim vrijednostima ZEA u klicama i mekinjama bez obzira na vrijeme inkubacije. Nadalje, rezultati ukazuju na važnost uvjeta skladištenja na koncentracije ZEA u frakcijama slada koje se koriste u proizvodnji hrane.
Abstract (english)
The aim of this study was to determine the effect of storage temperature on the distribution of zearalenone (ZEA) in individual fractions of malt. Micro-malting was conducted with samples of hulled barley and the samples were inoculated with the mold Fusarium graminearum. Toxicological tests were carried out in samples of fractions of malt at different temperatures for different periods of incubation, where is determined the concentration of mycotoxins. The results showed that the levels of zearalenone (ZEA) is higher in the bran and germ than in flour under almost all growing conditions. Incubation at 30 °C resulted in generally lower values of ZEA in the germ and bran, regardless of the time of incubation. Furthermore, the results indicate the importance of storage conditions on ZEA concentrations in the fractions of malt to be used in food manufacturing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:708803
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-10-12 08:46:21