undergraduate thesis
Štetni učinci aditiva u hrani

Mia Mance (2016)
Sveučilište u Rijeci
Medicinski fakultet
Katedra za farmakologiju
Metadata
TitleŠtetni učinci aditiva u hrani
AuthorMia Mance
Mentor(s)Jasenka Mršić-Pelčić (thesis advisor)
Abstract
Uporaba prehrambenih aditiva u posljednjih tridesetak godina je u značajnom porastu. Posljedično, sve je veća zabrinutost zbog neželjenih učinaka na zdravlje ljudi. Neželjeni učinak je svaki štetni, abnormalni učinak na organizam koji uzrokuje anatomsko ili funkcionalno oštećenje, ireverzibilne fizičke promjene ili povećava osjetljivost na druge biološke, kemijske ili okolišne čimbenike. Najčešći neželjeni učinci izazvani prehrambenim aditivima su hipersenzibilnost i kancerogenost. Prehrambeni aditivi su tvari koje se dodaju hrani kako bi se poboljšala svojstva hrane, a da joj se pritom ne mijenja hranjiva vrijednost. S obzirom da je danas nezamislivo proizvesti hranu bez uporabe prehrambenih aditiva, nadležna tijela brinu o sigurnosti prehrambenih aditiva koji se nalaze na tržištu. U ovom diplomskom radu, učinjena je analiza neželjenih učinaka najčešće korištenih aditiva u prehrambenoj industriji.
Keywordsadverse effect food additive carcinogenicity hypersensitivity
Committee MembersOlivera Koprivnjak (committee chairperson)
Kristina Pilipović (committee member)
Jasenka Mršić-Pelčić (committee member)
GranterSveučilište u Rijeci
Medicinski fakultet
Lower level organizational unitsKatedra za farmakologiju
PlaceRijeka
StateCroatia
Scientific field, discipline, subdisciplineBIOMEDICINE AND HEALTHCARE
Basic Medical Sciences
Pharmacology
Study programme typeuniversity
Study levelundergraduate
Study programmeStudy of Sanitary Engineering
Academic title abbreviationuniv. bacc. sanit. ing.
Genreundergraduate thesis
Language Croatian
Defense date2016-09-21
Parallel abstract (English)
The use of food additives in the last thirty years is significantly increasing. Consequently, there is growing concern due to adverse effects on human health. Adverse effect is any harmful, abnormal effect on the organism that causes anatomic or functional damage, irreversibile physical changes or increases sensitivity other biological, chemical or enviromental factors. The most common adverse effects caused by food additives are hypersensitivity and carcinogenicity. Food additives are substances added to food to enhance the characteristics of food without changing its nutritional value. Since it is unthinkable today to produce food without the use of food additives, the competent authorities worry about the safety of food additives that are on the market. In this graduation thesis, analysis was conducted of adverse effects of the most commonly used additives in the food industry.
Parallel keywords (Croatian)neželjeni učinak prehrambeni aditiv kancerogenost hipersenzibilnost
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:184:950252
CommitterBosa Licul