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undergraduate thesis
Preventivne mjere i postupci redukcije okratoksina A u vinu
2019. urn:nbn:hr:159:274131
Šarić, Sara
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

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Šarić, S. (2019). Preventivne mjere i postupci redukcije okratoksina A u vinu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:274131

Šarić, Sara. "Preventivne mjere i postupci redukcije okratoksina A u vinu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:274131

Šarić, Sara. "Preventivne mjere i postupci redukcije okratoksina A u vinu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:274131

Šarić, S. (2019). 'Preventivne mjere i postupci redukcije okratoksina A u vinu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:274131

Šarić S. Preventivne mjere i postupci redukcije okratoksina A u vinu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:274131

S. Šarić, "Preventivne mjere i postupci redukcije okratoksina A u vinu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:274131

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Metadata
TitlePreventivne mjere i postupci redukcije okratoksina A u vinu
Title (english)Preventive actions and ochratoxin A reduction procedures in wine
AuthorSara Šarić
MentorMara Banović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2019-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Jedan od najprisutnijih i najviše istraženih mikotoksina u vinu je okratoksin A. Zbog njegove toksičnosti, koncentracija okratoksina A u vinu je ograničena zakonskim propisima. Sa ciljem njegove redukcije, razvijeni su postupci koji se primjenjuju već u vinogradu ili tijekom tehnološkog procesa. Rezultati ovog istraživanja pokazali su da se primjenom određenih strategija može utjecati na udio okratoksina A u vinu, te dovesti njegovu koncentraciju na vrijednost koja ne predstavlja opasnost za zdravlje potrošača.
Abstract (english)
One of the most common and most studied mycotoxins that can be found in wine is ochratoxin A. Due to its toxicity, the concentration of ochratoxin A in wine is restricted by law. With the aim of reducing it, procedures have been developed and are being applied already in the vineyard or during the technological process. The results of this study have shown that the use of certain strategies can affect the proportion of ochratoxin A in wine and bring its concentration to a value that does not pose a threat to consumer health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:274131
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-10-07 06:33:31