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master's thesis
Kontaminacija slada ftalatima
2022. urn:nbn:hr:109:798581
Benc, Danijela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Benc, D. (2022). Kontaminacija slada ftalatima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:798581

Benc, Danijela. "Kontaminacija slada ftalatima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:798581

Benc, Danijela. "Kontaminacija slada ftalatima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:798581

Benc, D. (2022). 'Kontaminacija slada ftalatima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:798581

Benc D. Kontaminacija slada ftalatima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2025 January 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:798581

D. Benc, "Kontaminacija slada ftalatima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:798581

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Metadata
TitleKontaminacija slada ftalatima
Title (english)Contamination of Malt with Phthalates
AuthorDanijela Benc
MentorKristina Mastanjević (mentor)
Committee memberVinko Krstanović (predsjednik povjerenstva)
Committee memberKristina Mastanjević (član povjerenstva)
Committee memberKrunoslav Aladić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2022-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Ftalati su poznati kao endokrini disruptori i česti su u plastičnim polimerima, lakovima i bojama za ispis. Ipak, u ljudski organizam najčešće dospjevaju putem hrane. Cilj ovoga rada bio je odrediti koncentraciju i tipove ftalata u sladu te promotriti utjecaj temperature sušenja na njihov sadržaj u sladovima dobivenim sušenjem na temperaturama do 220 °C.
Abstract (english)
Phthalates are known as endocrine disruptors and are common in plastic polymers, varnishes and printing inks. However, they most often enter the human body through food. The aim of this study was to determine the concentration and types of phthalates in malt and to observe the impact od drying temperature in malt content obtained by drying up to 220 °C.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:798581
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Public notedr. sc. Brankica Kartalović, zn. sur. (Veterinarski institut Novi Sad) -član -komentor
Created on2022-10-03 07:22:04