undergraduate thesis
Mycotoxins

Ivana Ćurković (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Metadata
TitleMikotoksini
AuthorIvana Ćurković
Mentor(s)Hrvoje Pavlović (thesis advisor)
Abstract
Plijesni su gljive koje rastu u obliku višestaničnih filamenata zvanih hifa. Mogu se naći u odjeljcima Zygomycota, Deuteromycota i Ascomycota. Rastu na mrtvoj organskoj tvari posvuda u prirodi, a njihova prisutnost je vidljiva samo golim okom kada kolonija plijesni poraste. Mikotoksini su velika skupina spojeva različite strukture, a stvaraju ih različite vrste plijesni. Najčešće spominjani mikotoksini su: aflatoksini, okratoksini, trihoteceni, fumonizini, patulin i zearalenon. Mikotoksini utječu na zdravstvenu ispravnost namirnica i krme te na zdravlje ljudi i domaćih životinja. Zaštita namirnica i krme od kontaminacije mikotoksinima mora se provoditi tijekom čitavog prehrambenog lanca, od početka proizvodnje, pa sve do hladnjaka i stola potrošača.
Keywordsmolds mycotoxins
Parallel title (English)Mycotoxins
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Biology and Microbiology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2011-10-21
Parallel abstract (English)
Molds are fungi that grow in the form of multicellular filaments called hyphae. Molds can be found in the divisions Zygomycota, Deuteromycota and Ascomycota. They grow on dead organic matter everywhere in nature, and their presence is only visible to the naked eye when mold colonies grow. Mycotoxins are a large group of compounds of different structure produced by different mold species. Most important mycotoxins are aflatoxins, ochratoxin, trichothecenes, fumonisins, patulin and zearalenone. Mycotoxins have an impact on the safety of food and forage as well as on the human and domestic animal health. Protection of food and feed contamination by mycotoxins must be implemented throughout the food chain, from the production, to the refrigerator and the table of consumers.
Parallel keywords (Croatian)plijesni mikotoksini
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:295691
CommitterSanda Hasenay