prikaz prve stranice dokumenta Microbiological quality analysis of organically grown oilseed products
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Scientific paper - Original scientific paper
Microbiological quality analysis of organically grown oilseed products
In: Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists. / Jozinović, Antun; Budžaki, Sandra; Strelec, Ivica (Ed.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. pp. 21-30. urn:nbn:hr:109:899699
Podravac, Dijana; Jager, Nina; Lenart, Lidija

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Podravac, D., Jager, N. & Lenart, L. (2018). Microbiological quality analysis of organically grown oilseed products. In A. Jozinović, (Ed.), S. Budžaki, (Ed.), I. Strelec, (Ed.), Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists (pp. 21-30). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:899699

Podravac, Dijana, et al. "Microbiological quality analysis of organically grown oilseed products." Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, edited by Antun Jozinović, edited by Sandra Budžaki, edited by Ivica Strelec, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018, pp. 21-30. https://urn.nsk.hr/urn:nbn:hr:109:899699

Podravac, Dijana, Nina Jager and Lidija Lenart. "Microbiological quality analysis of organically grown oilseed products." In Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, 21-30. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. Accessed 2025 January 22. https://urn.nsk.hr/urn:nbn:hr:109:899699

Podravac, D., Jager, N. and Lenart, L. (2018) 'Microbiological quality analysis of organically grown oilseed products', in Jozinović, A. (ed.), Budžaki, S. (ed.), Strelec, I. (ed.), Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, pp. 21-30. Available at: https://urn.nsk.hr/urn:nbn:hr:109:899699 (Accessed 22 January 2025)

Podravac D, Jager N, Lenart L. Microbiological quality analysis of organically grown oilseed products. In: A. Jozinović, ed., S. Budžaki, ed., I. Strelec, ed. Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2018. Pp. 21-30. [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:899699

D. Podravac, N. Jager and L. Lenart, "Microbiological quality analysis of organically grown oilseed products", Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, A. Jozinović, S. Budžaki and I. Strelec, Eds. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:899699 [Accessed: 22 January 2025]

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Metadata
Title (english)Microbiological quality analysis of organically grown oilseed products
AuthorDijana Podravac
AuthorNina Jager
AuthorLidija Lenart
EditorAntun Jozinović
EditorSandra Budžaki
EditorIvica Strelec
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
In recent years, seed bread has become one of the favourite breads for consumers, due to its better taste, nutritional value, and positive health effects. This paper illustrates the process of the microbiological quality analysis of organically grown oilseeds, from which many different products can be obtained by cold pressing, including seeds and their semi-products that can be added to the bread. Since these products are not thermally treated in any way, their microbiological safety is questionable. Therefore, the goal of this paper was to implement microbiological control of those products and to compare the obtained parameters with the norms prescribed by the Food Hygiene and Food Microbiological Laws (NN 81/2013). The conducted microbiological methods conform to the requirements prescribed by Croatian norms which are based on the ISO-9001 quality standards. A total of 40 samples, including 6 samples of cold pressed oils, 9 organic butters, 6 organic protein flours, 8 kinds of seeds and nuts, and 11 mixtures of oilseeds and edible nuts for bread and crackers, were collected and analysed on a number of aerobic mesophyllic bacteria, bacteria of the Enterobacteriaceae family, moulds and yeasts. The samples were also screened for the presence of pathogenic Salmonella and Listeria monocytogenes species, and sulphite-reducing clostridia, dependent on the norms prescribed by the Law. It was shown that the measured values did not exceed the prescribed normative values in all samples.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Publication titleProceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists
Numberingpp. 21-30
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:899699
Publication2018
ConferenceTitle: 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists
Acronym: Flour - Bread
Location: Opatija, Croatia
Start date: 2017-10-25
End date: 2017-10-27
Assembly type: Lecture
Document URLhttp://www.ptfos.unios.hr/brasno-kruh/wp-content/uploads/2018/08/Proceedings_FB2017.pdf
Type of resourceText
PublisherJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2019-03-22 10:59:01