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undergraduate thesis
Otpornost tradicionalnih sorti jabuka na kontaminaciju s plijesni roda Penicillium
2023. urn:nbn:hr:109:965451
Šibalić, Nikolina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Cite this document

Šibalić, N. (2023). Otpornost tradicionalnih sorti jabuka na kontaminaciju s plijesni roda Penicillium (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:965451

Šibalić, Nikolina. "Otpornost tradicionalnih sorti jabuka na kontaminaciju s plijesni roda Penicillium." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:965451

Šibalić, Nikolina. "Otpornost tradicionalnih sorti jabuka na kontaminaciju s plijesni roda Penicillium." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:965451

Šibalić, N. (2023). 'Otpornost tradicionalnih sorti jabuka na kontaminaciju s plijesni roda Penicillium', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:965451

Šibalić N. Otpornost tradicionalnih sorti jabuka na kontaminaciju s plijesni roda Penicillium [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 December 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:965451

N. Šibalić, "Otpornost tradicionalnih sorti jabuka na kontaminaciju s plijesni roda Penicillium", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:965451

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Metadata
TitleOtpornost tradicionalnih sorti jabuka na kontaminaciju s plijesni roda Penicillium
Title (english)Resistance of Traditional Apple Varieties to Penicillium spp. Fungi Contamination
AuthorNikolina Šibalić
MentorTihomir Kovač (mentor)
MentorAnte Lončarić (pomoć pri izradi, neposredni voditelj)
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 country2023-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Polifenoli su široko rasprostranjena i izrazito važna skupina spojeva u biljkama. Neke vrste polifenola biljkama daju boju, a novija istraživanja daju podatke o značajnoj ulozi pri suzbijanju patogena. Također je dokazano da polifenoli imaju dobra antifungalna svojstva. Plijesni su mikroorganizmi koji mogu prouzrokovati nepoželjne promjene na plodovima biljaka što dovodi do kvarenja. Neke plijesni mogu sintetizirati mikotoksine i zato je od iznimne važnosti biti u mogućnosti kontrolirati rast i razvoj plijesni kako bi se što učinkovitije reducirala njihova biosinteza tijekom uzgoja, prerade ili skladištenja.
Abstract (english)
Polyphenols are a widespread and extremly important group compounds in plants. Some types of polyphenols give plants their color, and recent research provides information on their significant role in suppressing pathogens. Polyphenols have also been proven to have good antifungal properties. Molds are microorganisms that can cause undesirable changes in the fruits of plants, leading to spoilage. Some molds can synthesize mycotoxins and therefore it is extremely important to be able to control the growth and development of molds in order to reduce their biosynthesis as effectively as possible during cultivation, processing or storage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:965451
ProjectNumber: UIP-2020-02-8461
Title: Mogućnost iskorištavanja tradicionalnih sorti jabuka za proizvodnju jabuka i soka od jabuka sa smanjenim udjelom patulina
Title: The possibility of exploiting traditional apple cultivars for the production of apples and apple juice with the reduced patulin content
Acronym: TRAPROCk
Leader: Ante Lončarić
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: Nema
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
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Created on2023-09-21 08:56:32