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undergraduate thesis
Pojavnost patulina u soku od jabuke
2024. urn:nbn:hr:109:701548
Šušak, Ines
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

Šušak, I. (2024). Pojavnost patulina u soku od jabuke (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:701548

Šušak, Ines. "Pojavnost patulina u soku od jabuke." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:701548

Šušak, Ines. "Pojavnost patulina u soku od jabuke." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:701548

Šušak, I. (2024). 'Pojavnost patulina u soku od jabuke', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:701548

Šušak I. Pojavnost patulina u soku od jabuke [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:701548

I. Šušak, "Pojavnost patulina u soku od jabuke", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:701548

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Metadata
TitlePojavnost patulina u soku od jabuke
Title (english)Patulin Occurrence in Apple Juice
AuthorInes Šušak
MentorTihomir Kovač (mentor)
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 country2024-09-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Sažetak Patulin je enteropatogeni mikotoksin koji se u najvećoj mjeri pojavljuje u soku od jabuka. Postoje mnogi čimbenici koji utječu na koncentraciju patulina. Pravilnim tehnološkim procesom obrade i načinom konzumacije namirnica, patulin ne šteti ljudskom zdravlju. Koncentracija patulina se može smanjiti pravilnim rukovanjem prije same obrade ploda te tokom prerade i proizvodnje gotovog proizvoda. Sok od jabuka i jabuke najveći su izvor namirnica koje su kontaminirane patulinom u ljudskoj prehrani. Pojavljuju se najviše u sokovima koji se proizvode prešanjem jabuka. Razne vrste voćnih sokova koji u svom sastavu sadrže jabuke također mogu sadržavati patulin. U Europskoj uniji postoje zakonske regulative o najvećoj dopuštenoj koncentraciji patulina u pojedinim proizvodima, kao i propisane metode uzorkovanja i analize koje se provode u svrhu službene kontrole koncentracije patulina.
Abstract (english)
Patulin is an enteropathogenic mycotoxin most commonly found in apple juice and its levels are influenced by a number of factors. When technologically processed before consumption, patulin is safe for human health. The patulin content can be reduced by appropriate measures both before and during the processing of the fruit. Apple juice and apples are at the top of the list of sources of patulin-contaminated foods in the diet and are most commonly found in juices made from pressed apples. However, they also occur in other manufacturing processes that do not reduce patulin content. In addition, juices made from other fruits may also contain patulin if apples are one of the ingredients. In the European Union, there are law regulation on the maximum permissible patulin content in certain products, and there are also official sampling procedures and analyses to determine and control the patulin content.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:701548
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 on2024-09-17 13:39:32