Određivanje količine glutena u namirnicama namijenjenima oboljelima od celijakije

Ivančević, Boško

prikaz prve stranice dokumenta Određivanje količine glutena u namirnicama namijenjenima oboljelima od celijakije

Access restricted to students and staff of home institution

master's thesis

Određivanje količine glutena u namirnicama namijenjenima oboljelima od celijakije

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. urn:nbn:hr:159:251173

Ivančević, Boško

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control

Request a copy
of the document

Cite this document

APA 6th Edition

Ivančević, B. (2007). Određivanje količine glutena u namirnicama namijenjenima oboljelima od celijakije (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:251173

MLA 8th Edition

Ivančević, Boško. "Određivanje količine glutena u namirnicama namijenjenima oboljelima od celijakije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:251173

Chicago 17th Edition

Ivančević, Boško. "Određivanje količine glutena u namirnicama namijenjenima oboljelima od celijakije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:251173

Harvard

Ivančević, B. (2007). 'Određivanje količine glutena u namirnicama namijenjenima oboljelima od celijakije', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:251173

Vancouver

Ivančević B. Određivanje količine glutena u namirnicama namijenjenima oboljelima od celijakije [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2025 January 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:251173

IEEE

B. Ivančević, "Određivanje količine glutena u namirnicama namijenjenima oboljelima od celijakije", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:251173

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:251173

Please login to the repository to save this object to your list.

Metadata

Title	Određivanje količine glutena u namirnicama namijenjenima oboljelima od celijakije
Title (english)	Determination of gluten in food samples for patients with celiac disease
Author	Boško Ivančević
Mentor	Ines Panjkota Krbavčić (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Quality Control) Zagreb
Defense date and country	2007-05-03, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Celijakija je kronična gastroenterološka, autoimuna bolest koju karakterizira nepodnošljivost organizma na gluten, bjelančevinu pšenice, ječma, raži i zobi, a rezultira oštećenjem sluznice tankog crijeva. Kod celijakije postoji jedan i samo jedini lijek – bezglutenska dijeta. Svrha ovog istraživanja je bila utvrditi količinu glutena u hrani deklariranoj kao bezglutenskoj. Analiziran je 51 uzorak standardnih namirnica i namirnica bez glutena, međunarodno priznatom metodom ELISA-R5 po Mendezu. Rezultati analiziranih namirnica ukazuju na količine glutena koje su unutar vrijednosti određenih zakonodavnim kategorijama. Namirnice deklarirane kao bezglutenske treba obavezno kontrolirati i kvantificirati količinu glutena kako bi oboljeli od celijakije mogli konzumirati količine glutena ovisno o pragu osjetljivosti.
Abstract (english)	Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate a protein called gluten which was found in wheat, rye, barley and possibly oats. The small amount of gluten in food damages the small intestine of these patients. The treatment of celiac disease is lifelong avoidance of dietary gluten. The aim of this work was to establish quantity of gluten in food declared as „gluten-free“. Using an ELISA-test, 51 samples were tested and results showed that these products contain gluten in amounts, depending of category, regulated by legislation. On the products declared as „gluten-free“ is necessary to declare the quantitative dana because this would afford protection to the hypersensitive group of patients.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:251173
Study programme	Title: Food Technology; specializations in: Nutrition Course: Nutrition Study programme type: university Study level: graduate Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-09-06 12:46:37