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undergraduate thesis
Štetni učinci aditiva u hrani
2016. urn:nbn:hr:184:950252
Mance, Mia
University of Rijeka
Faculty of Medicine
Department of Pharmacology

Cite this document

Mance, M. (2016). Štetni učinci aditiva u hrani (Undergraduate thesis). Rijeka: University of Rijeka, Faculty of Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:184:950252

Mance, Mia. "Štetni učinci aditiva u hrani." Undergraduate thesis, University of Rijeka, Faculty of Medicine, 2016. https://urn.nsk.hr/urn:nbn:hr:184:950252

Mance, Mia. "Štetni učinci aditiva u hrani." Undergraduate thesis, University of Rijeka, Faculty of Medicine, 2016. https://urn.nsk.hr/urn:nbn:hr:184:950252

Mance, M. (2016). 'Štetni učinci aditiva u hrani', Undergraduate thesis, University of Rijeka, Faculty of Medicine, accessed 11 November 2024, https://urn.nsk.hr/urn:nbn:hr:184:950252

Mance M. Štetni učinci aditiva u hrani [Undergraduate thesis]. Rijeka: University of Rijeka, Faculty of Medicine; 2016 [cited 2024 November 11] Available at: https://urn.nsk.hr/urn:nbn:hr:184:950252

M. Mance, "Štetni učinci aditiva u hrani", Undergraduate thesis, University of Rijeka, Faculty of Medicine, Rijeka, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:184:950252

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Metadata
TitleŠtetni učinci aditiva u hrani
AuthorMia Mance
MentorJasenka Mršić-Pelčić (mentor)
Committee memberOlivera Koprivnjak (predsjednik povjerenstva)
Committee memberKristina Pilipović (član povjerenstva)
Committee memberJasenka Mršić-Pelčić (član povjerenstva)
GranterUniversity of Rijeka
Faculty of Medicine
(Department of Pharmacology)
Rijeka
Defense date and country2016-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Basic Medical Sciences
Pharmacology
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:184:950252
Study programmeTitle: Study of Sanitary Engineering
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) sanitarnog inženjerstva (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) sanitarnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-11-11 10:51:01