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undergraduate thesis
MIKROBNI TOKSINI U ŽITARICAMA
2019. urn:nbn:hr:128:147433
Radočaj, Ivana
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Cite this document

Radočaj, I. (2019). MIKROBNI TOKSINI U ŽITARICAMA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:147433

Radočaj, Ivana. "MIKROBNI TOKSINI U ŽITARICAMA." Undergraduate thesis, Karlovac University of Applied Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:128:147433

Radočaj, Ivana. "MIKROBNI TOKSINI U ŽITARICAMA." Undergraduate thesis, Karlovac University of Applied Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:128:147433

Radočaj, I. (2019). 'MIKROBNI TOKSINI U ŽITARICAMA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:147433

Radočaj I. MIKROBNI TOKSINI U ŽITARICAMA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2019 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:128:147433

I. Radočaj, "MIKROBNI TOKSINI U ŽITARICAMA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:128:147433

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Metadata
TitleMIKROBNI TOKSINI U ŽITARICAMA
Title (english)MICROBIC TOXINS IN CEREALS
AuthorIvana Radočaj
MentorSandra Zavadlav (mentor)
Committee memberMarijana Blažić (predsjednik povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
Committee memberSandra Zavadlav (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Uz niz mikroorganizama, kao uzročnici kvarenja različitih namirnica biljnog i animalnog podrijetla, javljaju se različite plijesni. Njihovi metaboliti, tj. sekundarni produkti metabolizma nazvani mikotoksini su skupina prirodnih spojeva koji se razlikuju po kemijskoj strukturi i biološkoj aktivnosti. Mikotoksini u organizmu ljudi i životinja imaju različite toksične učinke i mogu izazvati brojne opasne bolesti nazvane mikotoksikoze. Osim bakterijskih i fungalnih toksina, toksične produkte mogu proizvesti i ostali jednostavni mikroorganizmi. Ti toksični produkti predstavljaju veliku opasnost za ljudski organizam.
Abstract (english)
Along with a series of microorganisms, different moulds occur as causes for the spoilage of different foods of plant and animal origin. Their metabolites, i.e. secondary products of metabolism called mycotoxins are a group of natural compounds that differ in chemical structure and biological activity. Mycotoxins have different toxic effects in human and animal organisms and can cause dangerous diseases called mycotoxicoses. In addition to bacterial and fungal toxins, toxic products can also be produced by other simple microorganisms. These toxic products pose a great danger to the human body.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:147433
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2020-01-23 13:06:54