master's thesis
Impact of temperature storage allocation zearalenone in malt fractions

Marko Stepanović (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering
Metadata
TitleUtjecaj temperature skladištenja na raspodjelu zearalenona u frakcijama slada
AuthorMarko Stepanović
Mentor(s)Vinko Krstanović (thesis advisor)
Abstract
Cilj istraživanja bio je ustanoviti utjecaj temperature skladištenja na raspodjelu zearalenona (ZEA) u pojedinim frakcijama slada. Provedeno je mikroslađenje uzoraka oljuštenog ječma te su uzorci cijepljeni sa plijesni Fusarium graminearum. Toksikološke analize provedene su u uzorcima pojedinih frakcija slada na različitim temperaturama pri različitom vremenu inkubacije, pri čemu je određivana koncentracija mikotoksina. Rezultati istraživanja pokazali su da je razina Zearalenona (ZEA) veća u mekinjama i klicama nego u brašnu pod gotovo svim uvjetima uzgoja. Inkubacija na 30 °C rezultirala je općenito nižim vrijednostima ZEA u klicama i mekinjama bez obzira na vrijeme inkubacije. Nadalje, rezultati ukazuju na važnost uvjeta skladištenja na koncentracije ZEA u frakcijama slada koje se koriste u proizvodnji hrane.
Keywordsmalt malted barley Zearalenone Fusarium graminearum temperature incubation time
Parallel title (English)Impact of temperature storage allocation zearalenone in malt fractions
Committee MembersMarko Jukić
Vinko Krstanović
Natalija Velić
Daliborka Koceva Komlenić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Process Engineering
Sub-department of Bioprocess Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2014-10-03
Parallel abstract (English)
The aim of this study was to determine the effect of storage temperature on the distribution of zearalenone (ZEA) in individual fractions of malt. Micro-malting was conducted with samples of hulled barley and the samples were inoculated with the mold Fusarium graminearum. Toxicological tests were carried out in samples of fractions of malt at different temperatures for different periods of incubation, where is determined the concentration of mycotoxins. The results showed that the levels of zearalenone (ZEA) is higher in the bran and germ than in flour under almost all growing conditions. Incubation at 30 °C resulted in generally lower values of ZEA in the germ and bran, regardless of the time of incubation. Furthermore, the results indicate the importance of storage conditions on ZEA concentrations in the fractions of malt to be used in food manufacturing.
Parallel keywords (Croatian)slad ječmeni slad Zearalenon Fusarium graminearum temperatura vrijeme inkubacije
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:708803
CommitterSanda Hasenay