TY  - JOUR
AU  - Spirić, Danka
AU  - Stefanović, Srđan
AU  - Silađi, Čaba
AU  - Petronijević, Radivoj
AU  - Gerić, Tamara
AU  - Borjan, Nikola
AU  - Stajković, Silvana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3770
AB  - The aim of this study was to develop a quadrupole liquid chromatography mass spectrometry
(LC-MS/MS) method suitable for quantification of synthetic food colors, used as additives
or occurring as adulterants in the food or cosmetics industries. Ten colors were validated
in terms of limit of detection (LOD), limit of quantification (LOQ), precision, trueness and
applicability. All tested parameters of the validation were within acceptable values, and
the method was comparable to the existing high pressure liquid chromatography (HPLC
UV-PDA) method.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Validation of LC-MS/MS for food colors in foodstuffs and household products
VL  - 64
IS  - 2
SP  - 449
EP  - 452
DO  - 10.18485/meattech.2023.64.2.86
ER  - 

@article{
author = "Spirić, Danka and Stefanović, Srđan and Silađi, Čaba and Petronijević, Radivoj and Gerić, Tamara and Borjan, Nikola and Stajković, Silvana",
year = "2023",
abstract = "The aim of this study was to develop a quadrupole liquid chromatography mass spectrometry
(LC-MS/MS) method suitable for quantification of synthetic food colors, used as additives
or occurring as adulterants in the food or cosmetics industries. Ten colors were validated
in terms of limit of detection (LOD), limit of quantification (LOQ), precision, trueness and
applicability. All tested parameters of the validation were within acceptable values, and
the method was comparable to the existing high pressure liquid chromatography (HPLC
UV-PDA) method.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Validation of LC-MS/MS for food colors in foodstuffs and household products",
volume = "64",
number = "2",
pages = "449-452",
doi = "10.18485/meattech.2023.64.2.86"
}

Spirić, D., Stefanović, S., Silađi, Č., Petronijević, R., Gerić, T., Borjan, N.,& Stajković, S.. (2023). Validation of LC-MS/MS for food colors in foodstuffs and household products. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 449-452.
https://doi.org/10.18485/meattech.2023.64.2.86

Spirić D, Stefanović S, Silađi Č, Petronijević R, Gerić T, Borjan N, Stajković S. Validation of LC-MS/MS for food colors in foodstuffs and household products. in Meat Technology. 2023;64(2):449-452.
doi:10.18485/meattech.2023.64.2.86 .

Spirić, Danka, Stefanović, Srđan, Silađi, Čaba, Petronijević, Radivoj, Gerić, Tamara, Borjan, Nikola, Stajković, Silvana, "Validation of LC-MS/MS for food colors in foodstuffs and household products" in Meat Technology, 64, no. 2 (2023):449-452,
https://doi.org/10.18485/meattech.2023.64.2.86 . .

TY  - JOUR
AU  - Bajčić, Aleksandar
AU  - Trbović, Dejana
AU  - Vasilev, Dragan
AU  - Đorđević, Vesna
AU  - Branković Lazić, Ivana
AU  - Silađi, Čaba
AU  - Petronijević, Radivoj
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3765
AB  - Milk fat is a highly valuable product, which is why accurate determination of its content in
milk and milk products is very important. The use of the GC-FID method in our study proved
to be very precise, as in the case of other authors, which signifies the importance of using this
method to quantify milk fat. A total of 51 samples of dairy products were analyzed for fatty acid
composition with particular attention to butyric acid. Butyric acid contents were in the range
from 3.4 ± 0.73 in yogurt to 4.60 ± 0.08 in butter. Milk fat was in the range from 98.5 ± 4.77
in yogurt to 115.0 ± 1.73 in butter. Our results were in accordance with those of many other
authors. Development of butyric acid and milk fat analyses in dairy products by GC-FID is essential
for laboratories that must conduct analyses for food production, quality control during
production, and inspection tasks for the import and export of these food products.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Detection of milk fat in dairy products — an alternative approach
VL  - 64
IS  - 2
SP  - 285
EP  - 288
DO  - 10.18485/meattech.2023.64.2.53
ER  - 

@article{
author = "Bajčić, Aleksandar and Trbović, Dejana and Vasilev, Dragan and Đorđević, Vesna and Branković Lazić, Ivana and Silađi, Čaba and Petronijević, Radivoj",
year = "2023",
abstract = "Milk fat is a highly valuable product, which is why accurate determination of its content in
milk and milk products is very important. The use of the GC-FID method in our study proved
to be very precise, as in the case of other authors, which signifies the importance of using this
method to quantify milk fat. A total of 51 samples of dairy products were analyzed for fatty acid
composition with particular attention to butyric acid. Butyric acid contents were in the range
from 3.4 ± 0.73 in yogurt to 4.60 ± 0.08 in butter. Milk fat was in the range from 98.5 ± 4.77
in yogurt to 115.0 ± 1.73 in butter. Our results were in accordance with those of many other
authors. Development of butyric acid and milk fat analyses in dairy products by GC-FID is essential
for laboratories that must conduct analyses for food production, quality control during
production, and inspection tasks for the import and export of these food products.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Detection of milk fat in dairy products — an alternative approach",
volume = "64",
number = "2",
pages = "285-288",
doi = "10.18485/meattech.2023.64.2.53"
}

Bajčić, A., Trbović, D., Vasilev, D., Đorđević, V., Branković Lazić, I., Silađi, Č.,& Petronijević, R.. (2023). Detection of milk fat in dairy products — an alternative approach. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 285-288.
https://doi.org/10.18485/meattech.2023.64.2.53

Bajčić A, Trbović D, Vasilev D, Đorđević V, Branković Lazić I, Silađi Č, Petronijević R. Detection of milk fat in dairy products — an alternative approach. in Meat Technology. 2023;64(2):285-288.
doi:10.18485/meattech.2023.64.2.53 .

Bajčić, Aleksandar, Trbović, Dejana, Vasilev, Dragan, Đorđević, Vesna, Branković Lazić, Ivana, Silađi, Čaba, Petronijević, Radivoj, "Detection of milk fat in dairy products — an alternative approach" in Meat Technology, 64, no. 2 (2023):285-288,
https://doi.org/10.18485/meattech.2023.64.2.53 . .