prikaz prve stranice dokumenta Mikotoksini
Access restricted to students and staff of home institution
undergraduate thesis
Mikotoksini
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:295691
Ćurković, Ivana
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

Ćurković, I. (2011). Mikotoksini (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:295691

Ćurković, Ivana. "Mikotoksini." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:295691

Ćurković, Ivana. "Mikotoksini." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:295691

Ćurković, I. (2011). 'Mikotoksini', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:295691

Ćurković I. Mikotoksini [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:295691

I. Ćurković, "Mikotoksini", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:295691

Please login to the repository to save this object to your list.
Metadata
TitleMikotoksini
Title (english)Mycotoxins
AuthorIvana Ćurković
MentorHrvoje Pavlović (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 country2011-10-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Plijesni su gljive koje rastu u obliku višestaničnih filamenata zvanih hifa. Mogu se naći u odjeljcima Zygomycota, Deuteromycota i Ascomycota. Rastu na mrtvoj organskoj tvari posvuda u prirodi, a njihova prisutnost je vidljiva samo golim okom kada kolonija plijesni poraste. Mikotoksini su velika skupina spojeva različite strukture, a stvaraju ih različite vrste plijesni. Najčešće spominjani mikotoksini su: aflatoksini, okratoksini, trihoteceni, fumonizini, patulin i zearalenon. Mikotoksini utječu na zdravstvenu ispravnost namirnica i krme te na zdravlje ljudi i domaćih životinja. Zaštita namirnica i krme od kontaminacije mikotoksinima mora se provoditi tijekom čitavog prehrambenog lanca, od početka proizvodnje, pa sve do hladnjaka i stola potrošača.
Abstract (english)
Molds are fungi that grow in the form of multicellular filaments called hyphae. Molds can be found in the divisions Zygomycota, Deuteromycota and Ascomycota. They grow on dead organic matter everywhere in nature, and their presence is only visible to the naked eye when mold colonies grow. Mycotoxins are a large group of compounds of different structure produced by different mold species. Most important mycotoxins are aflatoxins, ochratoxin, trichothecenes, fumonisins, patulin and zearalenone. Mycotoxins have an impact on the safety of food and forage as well as on the human and domestic animal health. Protection of food and feed contamination by mycotoxins must be implemented throughout the food chain, from the production, to the refrigerator and the table of consumers.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:295691
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
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-10-07 14:03:59

(©) Nacionalna i sveučilišna knjižnica u Zagrebu 2015. Sva prava pridržana. | Hrvatske bratske zajednice 4 p.p. 550, 10000 Zagreb, Hrvatska Tel. ++ 385 1 616-4040
OIB: 84838770814 | IBAN: HR66 2340 0091 1000 1008 1, Porezni broj (PDV identifikacijski broj) - VAT Number: HR84838770814
Prijava u repozitorij