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undergraduate thesis
Struktura i biološka aktivnost kumarinskih spojeva
završni rad
2014. urn:nbn:hr:109:744361
Novaković, Jovana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

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Novaković, J. (2014). Struktura i biološka aktivnost kumarinskih spojeva : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:744361

Novaković, Jovana. "Struktura i biološka aktivnost kumarinskih spojeva : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:744361

Novaković, Jovana. "Struktura i biološka aktivnost kumarinskih spojeva : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:744361

Novaković, J. (2014). 'Struktura i biološka aktivnost kumarinskih spojeva : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:744361

Novaković J. Struktura i biološka aktivnost kumarinskih spojeva : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 September 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:744361

J. Novaković, "Struktura i biološka aktivnost kumarinskih spojeva : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:744361

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Metadata
TitleStruktura i biološka aktivnost kumarinskih spojeva : završni rad
Title (english)Structure and biological activity of coumaric compounds : final thesis
AuthorJovana Novaković
MentorMilan Čačić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2014-10-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Kumarin je kemijski spoj koji se može izolirati iz velikog broja biljaka i široko je rasprostranjen u prirodi. Kumarin i njegovi derivati pokazuju niz bioloških aktivnosti, međutim njegova upotreba je ograničena. Kao model proučavanja toksičnosti kumarina vrlo često su se koristili štakori, ali novija istraživanja pokazuju da je metabolizam, a samim time i štetnost kumarina, kod ljudi i štakora različita.
Abstract (english)
Coumarin is a chemical compound that can be isolated from a number of plants and is widely spread in nature. Coumarin and it's derivatives show a lot of biological activities, however its use is limited. As models in the studies of toxicity of coumarin rats were often used, but newest research show that the metabolism, and with that the harmfulness of coumarin, is different in people and rats.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:744361
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-22 13:06:43