Naslov
Gluten kao alergen u proizvodima od žitarica
(Gluten as an allergen in grain products)

Autori
Jurakić, Maja

Vrsta, podvrsta i kategorija rada
Ocjenski radovi, magistarski rad

Fakultet
Prehrambeno-biotehnološki fakultet

Mjesto
Zagreb

Datum
03.10

Godina
2008

Stranica
99

Mentor
Ćurić, Duška

Ključne riječi
celiac disease; food allergy; gluten-free; rice flour

Sažetak
The objective of this study was to develop and produce mixtures for gluten-free bakery products, which fulfills sensory and physically properties, and legislation obligations, and to find a solution for cross-contamination avoidance during production. Sensory analysis showed good organoleptic properties of products made of developed mixtures. Determination of gluten content was performed using ELISA method, by which was proved cross-contamination. Control of cross-contamination is possible through a HACCP program.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA