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undergraduate thesis
Štetni spojevi koji nastaju pripremom hrane
2019. urn:nbn:hr:166:187080
Jukica, Tea
University of Split
Faculty of Science
Department of Chemistry

Cite this document

Jukica, T. (2019). Štetni spojevi koji nastaju pripremom hrane (Undergraduate thesis). Split: University of Split, Faculty of Science. Retrieved from https://urn.nsk.hr/urn:nbn:hr:166:187080

Jukica, Tea. "Štetni spojevi koji nastaju pripremom hrane." Undergraduate thesis, University of Split, Faculty of Science, 2019. https://urn.nsk.hr/urn:nbn:hr:166:187080

Jukica, Tea. "Štetni spojevi koji nastaju pripremom hrane." Undergraduate thesis, University of Split, Faculty of Science, 2019. https://urn.nsk.hr/urn:nbn:hr:166:187080

Jukica, T. (2019). 'Štetni spojevi koji nastaju pripremom hrane', Undergraduate thesis, University of Split, Faculty of Science, accessed 14 November 2024, https://urn.nsk.hr/urn:nbn:hr:166:187080

Jukica T. Štetni spojevi koji nastaju pripremom hrane [Undergraduate thesis]. Split: University of Split, Faculty of Science; 2019 [cited 2024 November 14] Available at: https://urn.nsk.hr/urn:nbn:hr:166:187080

T. Jukica, "Štetni spojevi koji nastaju pripremom hrane", Undergraduate thesis, University of Split, Faculty of Science, Split, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:166:187080

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Metadata
TitleŠtetni spojevi koji nastaju pripremom hrane
Title (english)Harmful compounds produced during food processing
AuthorTea Jukica
MentorStjepan Orhanović (mentor)
Committee memberStjepan Orhanović (predsjednik povjerenstva)
Committee memberIvica Ljubenkov (član povjerenstva)
Committee memberBarbara Soldo (član povjerenstva)
GranterUniversity of Split
Faculty of Science
(Department of Chemistry)
Split
Defense date and country2019-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Procesi pripreme hrane mogu uzrokovati nastanak štetnih spojeva kao što su: akrilamid, furan, policiklički aromatski ugljikovodici, heterociklički aromatski amini, kloropropanoli, trans masne kiseline i nitrozamini. Svaki od njih u određenim količinama ima mutageno ili karcinogeno djelovanje na čovjeka. Prženje, pečenje, pirjanje i roštiljanje su neki od procesa pripreme hrane pri kojoj su povišena temperatura i duljina trajanja obrade jedni od glavnih faktora nastanka navedenih štetnih spojeva. Kao najpoznatije reakcije kojima nastaju mutageni spojevi navode se Maillardove reakcije koje se događaju između karbonilne skupine reducirajućih šećera i slobodne amino skupine aminokiselina. Kako bi se što više reducirala količina štetnih spojeva koji tako nastaju preporuča se obrada namirnica pri nižim temperaturama, što kraće izlaganje namirnica visokim temperaturama, dodavanje određenih aditiva ili antioksidansa.
Abstract (english)
Food preparation processes can cause the formation of harmful compounds such as: acrylamide, furan, polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, chloropropanols, trans fatty acids and nitrosamines. Each of them, in certain amount, has mutagenic or carcinogenic effects on humans. Frying, roasting, stewing and grilling are some of the food preparation processes in which the elevated temperature and the duration of cooking are one of the main factors for the formation of these harmful compounds. The most known reactions that produce mutagenic compounds are the Maillard reactions that occur between the carbonyl group of reducing sugars and the free amino group of amino acids. In order to minimize the amount of harmful compounds that result from this, it is recommended to process foods at lower temperatures, minimize the exposure of foods to high temperatures, add certain additives or antioxidants.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:166:187080
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-11-22 11:54:53