TY  - JOUR
AU  - Adamović, Milan
AU  - Jovanović, Snežana T.
AU  - Maćej, Ognjen D.
AU  - Daković, Aleksandra
AU  - Stanković, Slobodan S.
PY  - 2006
UR  - https://ritnms.itnms.ac.rs/handle/123456789/108
AB  - U radu je dat prikaz rezultata ispitivanja efikasnosti adsorpcije aflatoksina M1 i M2 u jogurtu korišćenjem prirodnog i modifikovanog zeolita (klinoptilolita). Ispitivane su dve doze prirodnog i modifikovanog zeolita (0, 2 i 0, 6 %) sa i bez dodatka natrijum kazeinata. Utvrđeno je da oba adsorbenta imaju visok stepen adsorpcije aflatoksina M1 i M2 u jogurtu. Njihova efikasnost je bila veća bez dodatka natrijum kazeinata, pri čemu je modifikovani zeolit dao povoljnije rezultate (>80%). Povećana doza (0,6 %) oba adsorbenata u odnosu na manju dozu (0,2%) imala je i veću efikasnost adsorpcije aflatoksina M1 i M2. Nisu primećeni tragovi taloženja adsorbenta u jogurtu. Dalje ispitivanje i usavršavanje ovog postupka adsorpcije može da doprinese većem izboru alternativnih rešenja u zaštiti potrošača od mikotoksina.
AB  - Ways of milk contamination with mycotoxins, harmful effects of mycotoxins, as well as the possibilities for decontamination of mycotoxin contaminated milk are presented in this paper. The research results of efficacy of absorption of aflatoxins M1 and M2 in yogurt by natural and modified zeolite (clinoptilolite) are presented. In laboratory conditions, two amounts of both absorbents (0,2 and 0,6%), with and without addition of sodium caseinate were applied. It was determined that both absorbents had high efficiency for aflatoxin M1 and M2 absorption. The efficiency was higher without addition of sodium caseinate, and absorption of both aflatoxins was slightly higher on modified zeolite. Compared with lower amount of absorbents (0,2%), the higher amount of both adsorbents (0,6%) showed higher adsorption of aflatoxin M1 and M2. The sedimentation of absorbents in yogurt was not observed. The constant control, the prevention of contamination of milk with mycotoxins during the production proccess, together with utilization of absorbents, may be the an alternative way of food protection against the harmful effects of mycotoxins.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Mogućnost adsorpcije mikotoksina (aflatoksin M1 i M2) u jogurtu adsorbentima na bazi prirodnog i modifikovanog zeolita
T1  - Absorption of mycotoxins (aflatoxin M1 and M2) in yogurt by absorbents based on natural and modified zeolites
EP  - 42
IS  - 1-2
SP  - 39
VL  - 17
UR  - conv_209
ER  - 

@article{
author = "Adamović, Milan and Jovanović, Snežana T. and Maćej, Ognjen D. and Daković, Aleksandra and Stanković, Slobodan S.",
year = "2006",
abstract = "U radu je dat prikaz rezultata ispitivanja efikasnosti adsorpcije aflatoksina M1 i M2 u jogurtu korišćenjem prirodnog i modifikovanog zeolita (klinoptilolita). Ispitivane su dve doze prirodnog i modifikovanog zeolita (0, 2 i 0, 6 %) sa i bez dodatka natrijum kazeinata. Utvrđeno je da oba adsorbenta imaju visok stepen adsorpcije aflatoksina M1 i M2 u jogurtu. Njihova efikasnost je bila veća bez dodatka natrijum kazeinata, pri čemu je modifikovani zeolit dao povoljnije rezultate (>80%). Povećana doza (0,6 %) oba adsorbenata u odnosu na manju dozu (0,2%) imala je i veću efikasnost adsorpcije aflatoksina M1 i M2. Nisu primećeni tragovi taloženja adsorbenta u jogurtu. Dalje ispitivanje i usavršavanje ovog postupka adsorpcije može da doprinese većem izboru alternativnih rešenja u zaštiti potrošača od mikotoksina., Ways of milk contamination with mycotoxins, harmful effects of mycotoxins, as well as the possibilities for decontamination of mycotoxin contaminated milk are presented in this paper. The research results of efficacy of absorption of aflatoxins M1 and M2 in yogurt by natural and modified zeolite (clinoptilolite) are presented. In laboratory conditions, two amounts of both absorbents (0,2 and 0,6%), with and without addition of sodium caseinate were applied. It was determined that both absorbents had high efficiency for aflatoxin M1 and M2 absorption. The efficiency was higher without addition of sodium caseinate, and absorption of both aflatoxins was slightly higher on modified zeolite. Compared with lower amount of absorbents (0,2%), the higher amount of both adsorbents (0,6%) showed higher adsorption of aflatoxin M1 and M2. The sedimentation of absorbents in yogurt was not observed. The constant control, the prevention of contamination of milk with mycotoxins during the production proccess, together with utilization of absorbents, may be the an alternative way of food protection against the harmful effects of mycotoxins.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Mogućnost adsorpcije mikotoksina (aflatoksin M1 i M2) u jogurtu adsorbentima na bazi prirodnog i modifikovanog zeolita, Absorption of mycotoxins (aflatoxin M1 and M2) in yogurt by absorbents based on natural and modified zeolites",
pages = "42-39",
number = "1-2",
volume = "17",
url = "conv_209"
}

Adamović, M., Jovanović, S. T., Maćej, O. D., Daković, A.,& Stanković, S. S.. (2006). Mogućnost adsorpcije mikotoksina (aflatoksin M1 i M2) u jogurtu adsorbentima na bazi prirodnog i modifikovanog zeolita. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 17(1-2), 39-42.
conv_209

Adamović M, Jovanović ST, Maćej OD, Daković A, Stanković SS. Mogućnost adsorpcije mikotoksina (aflatoksin M1 i M2) u jogurtu adsorbentima na bazi prirodnog i modifikovanog zeolita. in Prehrambena industrija - mleko i mlečni proizvodi. 2006;17(1-2):39-42.
conv_209 .

Adamović, Milan, Jovanović, Snežana T., Maćej, Ognjen D., Daković, Aleksandra, Stanković, Slobodan S., "Mogućnost adsorpcije mikotoksina (aflatoksin M1 i M2) u jogurtu adsorbentima na bazi prirodnog i modifikovanog zeolita" in Prehrambena industrija - mleko i mlečni proizvodi, 17, no. 1-2 (2006):39-42,
conv_209 .