prikaz prve stranice dokumenta Akrilamid u hrani
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undergraduate thesis
Akrilamid u hrani
2011. urn:nbn:hr:109:433107
Tanasković, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Tanasković, I. (2011). Akrilamid u hrani (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:433107

Tanasković, Ivana. "Akrilamid u hrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:433107

Tanasković, Ivana. "Akrilamid u hrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:433107

Tanasković, I. (2011). 'Akrilamid u hrani', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:433107

Tanasković I. Akrilamid u hrani [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2025 January 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:433107

I. Tanasković, "Akrilamid u hrani", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:433107

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Metadata
TitleAkrilamid u hrani
Title (english)Acrylamide in food
AuthorIvana Tanasković
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2011-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Akrilamid nastaje procesiranjem hrane bogate ugljikohidratima pri visokim temperaturama. Može nastati iz akroleina ili alternativnim mehanizmima bez nastanaka akroleina kao međuprodukta. Akrilamid je reaktivna molekula zbog prisutnosti dvostruke veze i amino skupine pa vrlo lako reagira s drugim reaktivnim skupinama u hrani. Nastanak akrilamida pod utjecajem je brojnih čimbenika, a općenito gledajući ti čimbenici se dijele na sastav hrane i način pripreme hrane. Najveći dio se u organizam unosi hranom, a jedan manji dio putem poliakrilamida i duhanskog dima. Apsorpcija je brza i potpuna te se putem krvotoka prenosi do ciljanih organa i tkiva. Ne deponira se u organizmu već se izlučuje putem urina u obliku metabolita, putem žuči i fecesa i jedan mali dio u nepromijenjenom obliku. U organizmu se transformira u glicidamid, epoksid odgovoran za genotoksičan i kancerogen učinak, dok su veće koncentracije akrilamida odgovorne su za neurotoksičan učinak.
Abstract (english)
Acrylamide is molecule formed by processing carbohydrates rich foods at high temperatures. It can be formed from acrolein or with alternative mechanisms without a formation of acrolein as an intermediate. Acrylamide is a reactive molecule due to the presence of a double bond and amino group, so it easily reacts with other reactive groups in food. An Acrylamide formation is under the influence of many factors, and in general those factors are divided on the composition of food and manner of food preparation. Mostly, it is brought into organism with foods and smaller part with tobacco smoke and polyacrylamides. Absorption is rapid and complete and via the bloodstream is transported to targeted organs and tissues. It’s not deposited in the organism but is excreted via urine as metabolites, via bile and faeces and a small portion of an unaltered form. It is transformed to the glycidamide in the organism, an epoxside responsible for genotoxic and carcinogenic effect while higher concentrations of acrylamide are responsible for neurotoxic effect.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:433107
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
Terms of useLicence In copyright icon
Created on2015-10-06 14:42:13