Results 11 to 20 of about 9,087 (75)
Food Risk Assess Europe, Volume 4, Issue 1, January 2026.Summary Acrylamide is a natural by‐product of the reaction that occurs during the baking or frying food at temperatures above 120°C in industry and in households. The main mechanism of acrylamide formation in food is the Maillard reaction, in which the free amino acid asparagine, which is found in many types of cereals and potatoes, reacts with ...
Danijela Stražanac +6 more
wiley +1 more source
Food Risk Assess Europe, Volume 4, Issue 1, January 2026.Summary Ochratoxin A (OTA) is a secondary metabolite primarily produced by moulds of the genera Aspergillus and Penicillium. It is most commonly found in foods of plant origin, such as cereals, wine, coffee, spices and various types of fruits and vegetables, green tea, pistachios, figs, raisins, grapes, wine and chestnuts, as well as beer, coffee ...
Sanja Miloš +5 more
wiley +1 more source
Food Risk Assess Europe, Volume 2, Issue 4, October 2024.Summary Dioxins (PCDD/F) and dioxin‐like polychlorinated biphenyls (DL‐PCB) are harmful compounds that remain in the environment and accumulate in the food chain. Polychlorinated dibenzo‐p‐dioxins (PCDDs) and polychlorinated dibenzofurans (PCDFs) are mainly by‐products of industrial processes, but can also be the result of natural processes such as ...
Andrea Gross–Bošković +5 more
wiley +1 more source
Food Risk Assess Europe, Volume 2, Issue 1, January 2024.Summary Lead is a ubiquitous environmental contaminant that occurs naturally and, to a greater extent, from anthropogenic activities. People are exposed to lead through food, water, air, soil and dust. Food is the major source of exposure for the adult population.
Vlatka Buzjak Služek +4 more
wiley +1 more source
Food Risk Assess Europe, Volume 2, Issue 1, January 2024.Summary Ochratoxin A (OTA) is the most toxic representative in the group of nephrotoxic mycotoxins, ochratoxins. OTA was first isolated in 1965 as a stable secondary metabolite of A. ochraceus. Penicillia and aspergilli most often synthesize OTA on cereals (wheat, corn, barley, rye, rice), nuts, raw fruits and vegetables, plant origin foods (wine ...
Sanja Miloš +5 more
wiley +1 more source
Food Risk Assess Europe, Volume 2, Issue 1, January 2024.Summary Acrylamide is a natural by‐product of the reaction that occurs during the baking or frying food at temperatures above 120°C in industry and in households. The main mechanism of acrylamide formation in food is the Maillard reaction, in which the free amino acid asparagine, which is found in many types of cereals and potatoes, reacts with ...
Danijela Stražanac +6 more
wiley +1 more source
Poslovna etika i društvena odgovornost u upravljanju ljudskim resursima [PDF]
, 2011 Autori ovog rada, pre svega, nastoje da utvrde ulogu poslovne etike i koncepta društvene odgovornosti u upravljanju ljudskim resursima, a potom vrše analizu poslovne prakse u Srbiji i Bosni i Hercegovini po pitanju odgovornog odnosa prema zaposlenima ...
Brković, Filip +2 more
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Tehnološki razvoj kontejnerskog broda kroz povijest [PDF]
, 2016 U ovom radu obradit će se koncept kontejnerskog broda, njegovi začeci i prihvaćanje na tržištu. Pratit će se razvoj broda i tehnologije s posebnim osvrtom na značajke modernih kontejnerskih brodova koji su mu omogućili da postane neizostavan dio globalno
Darijo Mišković +2 more
core +2 more sources
Usporedba tehnologija za proizvodnju električne energije za EES RH [PDF]
, 2014 U ovom radu izvršena je usporedba tehnologija za proizvodnju električne energije za elektroenergetski sustav Republike Hrvatske i to za četiri tipa elektrana: elektranu na ugljen, kombiniranu elektranu na plinsko gorivo, nuklearnu elektranu i ...
Doračić, Borna
core
Upravljanje ljudskim potencijalima u funkciji učinkovitosti policijske organizacije – percepcija policijskih rukovoditelja [PDF]
, 2015 Upravljanje ljudskim potencijalima u funkciji učinkovitosti policijske organizacije – percepcija policijskih ...
Ante ORLOVIĆ +2 more
core +1 more source