prikaz prve stranice dokumenta Microbiological quality analysis of organically grown oilseed products
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Microbiological quality analysis of organically grown oilseed products
U: Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists. / Jozinović, Antun; Budžaki, Sandra; Strelec, Ivica (ur.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. str. 21-30. urn:nbn:hr:109:899699
Podravac, Dijana; Jager, Nina; Lenart, Lidija

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Podravac, D., Jager, N. i Lenart, L. (2018). Microbiological quality analysis of organically grown oilseed products. U A. Jozinović, (Ur.), S. Budžaki, (Ur.), I. Strelec, (Ur.), Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists (str. 21-30). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:899699

Podravac, Dijana, et al. "Microbiological quality analysis of organically grown oilseed products." Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, Ur. Antun Jozinović, Ur. Sandra Budžaki, Ur. Ivica Strelec, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018, str. 21-30. https://urn.nsk.hr/urn:nbn:hr:109:899699

Podravac, Dijana, Nina Jager i Lidija Lenart. "Microbiological quality analysis of organically grown oilseed products." U Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, 21-30. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. Citirano 12.04.2024.. https://urn.nsk.hr/urn:nbn:hr:109:899699

Podravac, D., Jager, N. i Lenart, L. (2018) 'Microbiological quality analysis of organically grown oilseed products', u Jozinović, A. (ur.), Budžaki, S. (ur.), Strelec, I. (ur.), Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, str. 21-30. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:899699 (Datum pristupa: 12.04.2024.)

Podravac D, Jager N, Lenart L. Microbiological quality analysis of organically grown oilseed products. U: A. Jozinović, ur., S. Budžaki, ur., I. Strelec, ur. Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2018. Str. 21-30. [pristupljeno 12.04.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:899699

D. Podravac, N. Jager i L. Lenart, "Microbiological quality analysis of organically grown oilseed products", Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, A. Jozinović, S. Budžaki i I. Strelec, Ur. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. [Online] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:899699 [Citirano: 12.04.2024.]

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Naslov (engleski)Microbiological quality analysis of organically grown oilseed products
AutorDijana Podravac
AutorNina Jager
AutorLidija Lenart
UrednikAntun Jozinović
UrednikSandra Budžaki
UrednikIvica Strelec
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
In recent years, seed bread has become one of the favourite breads for consumers, due to its better taste, nutritional value, and positive health effects. This paper illustrates the process of the microbiological quality analysis of organically grown oilseeds, from which many different products can be obtained by cold pressing, including seeds and their semi-products that can be added to the bread. Since these products are not thermally treated in any way, their microbiological safety is questionable. Therefore, the goal of this paper was to implement microbiological control of those products and to compare the obtained parameters with the norms prescribed by the Food Hygiene and Food Microbiological Laws (NN 81/2013). The conducted microbiological methods conform to the requirements prescribed by Croatian norms which are based on the ISO-9001 quality standards. A total of 40 samples, including 6 samples of cold pressed oils, 9 organic butters, 6 organic protein flours, 8 kinds of seeds and nuts, and 11 mixtures of oilseeds and edible nuts for bread and crackers, were collected and analysed on a number of aerobic mesophyllic bacteria, bacteria of the Enterobacteriaceae family, moulds and yeasts. The samples were also screened for the presence of pathogenic Salmonella and Listeria monocytogenes species, and sulphite-reducing clostridia, dependent on the norms prescribed by the Law. It was shown that the measured values did not exceed the prescribed normative values in all samples.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov zbornikaProceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists
Brojčani podacistr. 21-30
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:899699
Datum objave publikacije2018
SkupNaziv: 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists
Kratica: Flour - Bread
Lokacija: Opatija, Hrvatska
Datum početka: 2017-10-25
Datum završetka: 2017-10-27
Vrsta izlaganja: Predavanje
URL dokumentahttp://www.ptfos.unios.hr/brasno-kruh/wp-content/uploads/2018/08/Proceedings_FB2017.pdf
Vrsta resursaTekst
IzdavačJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Mjesto izdavanjaOsijek
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Dijeli pod istim uvjetima 4.0 međunarodna (CC BY-NC-SA 4.0)
Datum i vrijeme pohrane2019-03-22 10:59:01