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dc.contributor.authorKoluaçık, Akın
dc.contributor.authorSivri Tırpancı, Göksel
dc.contributor.authorKaptan, Binnur
dc.date.accessioned2022-05-11T14:43:53Z
dc.date.available2022-05-11T14:43:53Z
dc.date.issued2015
dc.identifier.issn2148-127X
dc.identifier.issn2148-127X
dc.identifier.urihttps://app.trdizin.gov.tr/makale/TVRnNE16RXlNZz09
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9757
dc.description.abstractMycotoxin occurrence in foods, especially in uncontrolled produced traditional foods causes serious health problems. In this study, traditional Küp cheese samples were collected from different part of Anatolian region in Turkey (Ankara, Nevşehir and Yozgat) and analyzed to determine Aflatoxin M1 (AFM1 ) level. AFM1 analysis was carried out by, immunoaffinity column (IAC) clean-up and high performance liquid chromatography (HPLC) attached with fluorescence detector (FL) The level of AFM1 in all samples was in the range of 16 and 136 ng/kg which is lower than the maximum tolerance limit of the Turkish Codex Regulations (250 ng/kg). The levels of contamination indicated that more detailed and continuous monitoring is required to increase the public health conscious and reduce consumers exposure to AFM1.en_US
dc.language.isoengen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectZiraat Mühendisliğien_US
dc.subjectGıda Bilimi ve Teknolojisien_US
dc.titleAflatoxin M1 Determination in Traditional Küp Cheese Samples of Turkey Using Immunoaffinity Column and High-Performance Liquid Chromatographyen_US
dc.typearticleen_US
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisien_US
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.volume3en_US
dc.identifier.issue12en_US
dc.identifier.startpage916en_US
dc.identifier.endpage919en_US
dc.institutionauthorKoluaçık, Akın
dc.institutionauthorSivri Tırpancı, Göksel
dc.identifier.trdizinidTVRnNE16RXlNZz09en_US


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