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dc.creatorVujčić, Ivica
dc.creatorMašić, Slobodan
dc.date.accessioned2021-09-13T12:23:46Z
dc.date.available2021-09-13T12:23:46Z
dc.date.issued2021
dc.identifier.issn0145-8892
dc.identifier.urihttps://vinar.vin.bg.ac.rs/handle/123456789/9559
dc.description.abstractAflatoxins are natural mycotoxins that mainly occur in areas with humid climates. One of the methods for the successful elimination of aflatoxins is gamma radiation treatment. In this paper, gamma radiation's influence on the content of aflatoxins in hemp flour and microbiological properties (total number of microorganisms, molds, and potentially pathogenic bacteria) and nutritional values were investigated. The artificial radioactive isotope of cobalt Co-60, with a dose rate of 10 kGy/hr, was used as the radiation source. Using high-performance liquid chromatography, we determined that a dose of 4 kGy was sufficient to eliminate aflatoxins below the acceptable value. An irradiation dose of 8 kGy was sufficient to eliminate the total number of microorganisms and molds. Also, a treatment of 3 kGy is enough to remove all bacteria. Finally, it was shown that gamma irradiation does not affect the nutritional value of the product. Novelty Impact Statement: Hemp flour is rich in healthy fats, magnesium, fiber, and protein. However, it may be contaminated with aflatoxins, microorganisms, molds, and potentially pathogenic bacteria. Gamma irradiation is an effective method of food preservation that guarantees food decontamination and protection of nutrients. In this paper, an adequate dose of gamma radiation to preserve hemp flour has been established. © 2021 Wiley Periodicals LLC.en
dc.language.isoen
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/45020/RS//
dc.relationInternational Atomic Energy Agency, Vienna [RER1021]
dc.rightsrestrictedAccess
dc.sourceJournal of Food Processing and Preservation
dc.titlePreservation of hemp flour using high‐energy ionizing radiation: The effect of gamma radiation on aflatoxin inactivation, microbiological properties, and nutritional valuesen
dc.typearticleen
dc.rights.licenseARR
dcterms.abstractВујчић, Ивица; Машић, Слободан;
dc.rights.holder© 2021 Wiley Periodicals LLC
dc.citation.volume45
dc.citation.issue4
dc.identifier.wos000614505700001
dc.identifier.doi10.1111/jfpp.15314
dc.type.versionpublishedVersion
dc.identifier.scopus2-s2.0-85100355585


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