Influence of cavitation effect on stability of aflatoxin in milk
Аутори
Stanić, VojislavAdnađević, Borivoje
Stefanović, Srđan
Tanasković, Slađana
Nastasijević, Branislav
Jovanović, Dragoljub
Živković, Vukosava
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Mycotoxins are common natural food contaminants which pose a risk to human and animal health. The cavitation effect is often used to break down harmful materials in a liquid medium. In this study, we used a cavitation effect to reduce the amount of aflatoxins in milk. The results showed a 24.2% reduction in aflatoxin content in milk compared to the control sample. These findings indicate that the cavitation effect could be useful for the degradation of aflatoxin M1 in milk.
Извор:
15th International Conference on Fundamental and Applied Aspects of Physical Chemistry. 7th Workshop: Specific methods for food safety and quality, Sept. 22. 2021, pp. 69-74, Belgrade, 2021, 143-146Издавач:
- Belgrade : Vinča institute of nuclear sciences- National institute of the republic of serbia Vinča
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200017 (Универзитет у Београду, Институт за нуклеарне науке Винча, Београд-Винча) (RS-MESTD-inst-2020-200017)
Напомена:
- Proceedings
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Stanić, Vojislav AU - Adnađević, Borivoje AU - Stefanović, Srđan AU - Tanasković, Slađana AU - Nastasijević, Branislav AU - Jovanović, Dragoljub AU - Živković, Vukosava PY - 2021 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2560 AB - Mycotoxins are common natural food contaminants which pose a risk to human and animal health. The cavitation effect is often used to break down harmful materials in a liquid medium. In this study, we used a cavitation effect to reduce the amount of aflatoxins in milk. The results showed a 24.2% reduction in aflatoxin content in milk compared to the control sample. These findings indicate that the cavitation effect could be useful for the degradation of aflatoxin M1 in milk. PB - Belgrade : Vinča institute of nuclear sciences- National institute of the republic of serbia Vinča C3 - 15th International Conference on Fundamental and Applied Aspects of Physical Chemistry. 7th Workshop: Specific methods for food safety and quality, Sept. 22. 2021, pp. 69-74, Belgrade T1 - Influence of cavitation effect on stability of aflatoxin in milk SP - 143 EP - 146 UR - https://hdl.handle.net/21.15107/rcub_veterinar_2560 ER -
@conference{ author = "Stanić, Vojislav and Adnađević, Borivoje and Stefanović, Srđan and Tanasković, Slađana and Nastasijević, Branislav and Jovanović, Dragoljub and Živković, Vukosava", year = "2021", abstract = "Mycotoxins are common natural food contaminants which pose a risk to human and animal health. The cavitation effect is often used to break down harmful materials in a liquid medium. In this study, we used a cavitation effect to reduce the amount of aflatoxins in milk. The results showed a 24.2% reduction in aflatoxin content in milk compared to the control sample. These findings indicate that the cavitation effect could be useful for the degradation of aflatoxin M1 in milk.", publisher = "Belgrade : Vinča institute of nuclear sciences- National institute of the republic of serbia Vinča", journal = "15th International Conference on Fundamental and Applied Aspects of Physical Chemistry. 7th Workshop: Specific methods for food safety and quality, Sept. 22. 2021, pp. 69-74, Belgrade", title = "Influence of cavitation effect on stability of aflatoxin in milk", pages = "143-146", url = "https://hdl.handle.net/21.15107/rcub_veterinar_2560" }
Stanić, V., Adnađević, B., Stefanović, S., Tanasković, S., Nastasijević, B., Jovanović, D.,& Živković, V.. (2021). Influence of cavitation effect on stability of aflatoxin in milk. in 15th International Conference on Fundamental and Applied Aspects of Physical Chemistry. 7th Workshop: Specific methods for food safety and quality, Sept. 22. 2021, pp. 69-74, Belgrade Belgrade : Vinča institute of nuclear sciences- National institute of the republic of serbia Vinča., 143-146. https://hdl.handle.net/21.15107/rcub_veterinar_2560
Stanić V, Adnađević B, Stefanović S, Tanasković S, Nastasijević B, Jovanović D, Živković V. Influence of cavitation effect on stability of aflatoxin in milk. in 15th International Conference on Fundamental and Applied Aspects of Physical Chemistry. 7th Workshop: Specific methods for food safety and quality, Sept. 22. 2021, pp. 69-74, Belgrade. 2021;:143-146. https://hdl.handle.net/21.15107/rcub_veterinar_2560 .
Stanić, Vojislav, Adnađević, Borivoje, Stefanović, Srđan, Tanasković, Slađana, Nastasijević, Branislav, Jovanović, Dragoljub, Živković, Vukosava, "Influence of cavitation effect on stability of aflatoxin in milk" in 15th International Conference on Fundamental and Applied Aspects of Physical Chemistry. 7th Workshop: Specific methods for food safety and quality, Sept. 22. 2021, pp. 69-74, Belgrade (2021):143-146, https://hdl.handle.net/21.15107/rcub_veterinar_2560 .