TY  - JOUR
AU  - Stojanović, Branislav
AU  - Radović, Ljubica
AU  - Natić, Dejan
AU  - Dodevska, Margarita
AU  - Vrastanović-Pavicević, Gordana
AU  - Balaban, Milica
AU  - Stojanović, Zdenka
AU  - Antić, Vesna
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5362
AB  - The aim of this work was to assume the amount of BPA that can migrate to food packed into the cans coated by epoxy-phenolic lacquer. The assumption was made by determining the amount of BPA which migrates from the inner can coating to different food simulants: 3% acetic acid, 10% ethanol, their mixture (3% acetic acid +10% ethanol), and 50% ethanol. The examined tinplate cans were made by the special requirements of the Serbian Armed Forces. Further, the effect of the sterilization process and the very initial time of storage (15-105 days), on the level of BPA in the canned meatballs in tomato sauce, which are in the regular use of the Serbian Armed Forces, was examined. The BPA content was determined by the high performance liquid chromatography-mass spectrometry (HPLC-MS), and compared with BPA content found in the food simulants.
PB  - Wiley, Hoboken
T2  - Packaging Technology and Science
T1  - Migration of bisphenol a into food simulants and meat rations during initial time of storage
EP  - 82
IS  - 2
SP  - 75
VL  - 33
DO  - 10.1002/pts.2485
ER  - 

@article{
author = "Stojanović, Branislav and Radović, Ljubica and Natić, Dejan and Dodevska, Margarita and Vrastanović-Pavicević, Gordana and Balaban, Milica and Stojanović, Zdenka and Antić, Vesna",
year = "2020",
abstract = "The aim of this work was to assume the amount of BPA that can migrate to food packed into the cans coated by epoxy-phenolic lacquer. The assumption was made by determining the amount of BPA which migrates from the inner can coating to different food simulants: 3% acetic acid, 10% ethanol, their mixture (3% acetic acid +10% ethanol), and 50% ethanol. The examined tinplate cans were made by the special requirements of the Serbian Armed Forces. Further, the effect of the sterilization process and the very initial time of storage (15-105 days), on the level of BPA in the canned meatballs in tomato sauce, which are in the regular use of the Serbian Armed Forces, was examined. The BPA content was determined by the high performance liquid chromatography-mass spectrometry (HPLC-MS), and compared with BPA content found in the food simulants.",
publisher = "Wiley, Hoboken",
journal = "Packaging Technology and Science",
title = "Migration of bisphenol a into food simulants and meat rations during initial time of storage",
pages = "82-75",
number = "2",
volume = "33",
doi = "10.1002/pts.2485"
}

Stojanović, B., Radović, L., Natić, D., Dodevska, M., Vrastanović-Pavicević, G., Balaban, M., Stojanović, Z.,& Antić, V.. (2020). Migration of bisphenol a into food simulants and meat rations during initial time of storage. in Packaging Technology and Science
Wiley, Hoboken., 33(2), 75-82.
https://doi.org/10.1002/pts.2485

Stojanović B, Radović L, Natić D, Dodevska M, Vrastanović-Pavicević G, Balaban M, Stojanović Z, Antić V. Migration of bisphenol a into food simulants and meat rations during initial time of storage. in Packaging Technology and Science. 2020;33(2):75-82.
doi:10.1002/pts.2485 .

Stojanović, Branislav, Radović, Ljubica, Natić, Dejan, Dodevska, Margarita, Vrastanović-Pavicević, Gordana, Balaban, Milica, Stojanović, Zdenka, Antić, Vesna, "Migration of bisphenol a into food simulants and meat rations during initial time of storage" in Packaging Technology and Science, 33, no. 2 (2020):75-82,
https://doi.org/10.1002/pts.2485 . .

TY  - JOUR
AU  - Stojanović, Branislav
AU  - Radović, Ljubica
AU  - Natić, Dejan
AU  - Dodevska, Margarita
AU  - Vrastanović-Pavicević, Gordana
AU  - Balaban, Milica
AU  - Lević, Steva
AU  - Petrović, Tanja
AU  - Antić, Vesna
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5031
AB  - The migration of bisphenol A (BPA) from epoxy-phenolic can coating into canned meat products, produced for the needs of the Serbian Armed Forces, was investigated in this work. The tinplate cans were made according to the special military demands, filled with the beef goulash or the meatballs in tomato sauce, and preserved by sterilization. The structure of internal can coating was analyzed by FTIR spectroscopy. The migration of BPA into content of the cans was investigated after storage under regular conditions in typical military facilities. The samples of beef goulash (BG) produced in 2010-2016, and the meatballs in tomato sauce (MB) produced in 2014-2017 were tested for the presence of BPA. Thereafter, the impact of storage temperature and degree of can damage on BPA migration was examined. Both meat products were thermostated on 20 and 40 degrees C, and BPA level was measured after 3, 6, 9 and 12 months of storage. The level of BPA was determined in the content of undamaged cans, and cans with lower and higher degree of damage. The BPA was extracted from food with acetonitrile and the extracts were purified by QuEChERS procedure. The level of BPA was determined by LC-MS.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Influence of a storage conditions on migration of bisphenol A from epoxy-phenolic coating to canned meat products
EP  - 389
IS  - 4
SP  - 377
VL  - 84
DO  - 10.2298/JSC181015100S
ER  - 

@article{
author = "Stojanović, Branislav and Radović, Ljubica and Natić, Dejan and Dodevska, Margarita and Vrastanović-Pavicević, Gordana and Balaban, Milica and Lević, Steva and Petrović, Tanja and Antić, Vesna",
year = "2019",
abstract = "The migration of bisphenol A (BPA) from epoxy-phenolic can coating into canned meat products, produced for the needs of the Serbian Armed Forces, was investigated in this work. The tinplate cans were made according to the special military demands, filled with the beef goulash or the meatballs in tomato sauce, and preserved by sterilization. The structure of internal can coating was analyzed by FTIR spectroscopy. The migration of BPA into content of the cans was investigated after storage under regular conditions in typical military facilities. The samples of beef goulash (BG) produced in 2010-2016, and the meatballs in tomato sauce (MB) produced in 2014-2017 were tested for the presence of BPA. Thereafter, the impact of storage temperature and degree of can damage on BPA migration was examined. Both meat products were thermostated on 20 and 40 degrees C, and BPA level was measured after 3, 6, 9 and 12 months of storage. The level of BPA was determined in the content of undamaged cans, and cans with lower and higher degree of damage. The BPA was extracted from food with acetonitrile and the extracts were purified by QuEChERS procedure. The level of BPA was determined by LC-MS.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Influence of a storage conditions on migration of bisphenol A from epoxy-phenolic coating to canned meat products",
pages = "389-377",
number = "4",
volume = "84",
doi = "10.2298/JSC181015100S"
}

Stojanović, B., Radović, L., Natić, D., Dodevska, M., Vrastanović-Pavicević, G., Balaban, M., Lević, S., Petrović, T.,& Antić, V.. (2019). Influence of a storage conditions on migration of bisphenol A from epoxy-phenolic coating to canned meat products. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 84(4), 377-389.
https://doi.org/10.2298/JSC181015100S

Stojanović B, Radović L, Natić D, Dodevska M, Vrastanović-Pavicević G, Balaban M, Lević S, Petrović T, Antić V. Influence of a storage conditions on migration of bisphenol A from epoxy-phenolic coating to canned meat products. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2019;84(4):377-389.
doi:10.2298/JSC181015100S .

Stojanović, Branislav, Radović, Ljubica, Natić, Dejan, Dodevska, Margarita, Vrastanović-Pavicević, Gordana, Balaban, Milica, Lević, Steva, Petrović, Tanja, Antić, Vesna, "Influence of a storage conditions on migration of bisphenol A from epoxy-phenolic coating to canned meat products" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 84, no. 4 (2019):377-389,
https://doi.org/10.2298/JSC181015100S . .