Akademik Veri Yönetim Sistemi
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.97, sa.11, ss.3487-3499, 2017 (SCI-Expanded)
Zeolites are crystalline hydrated aluminosilicates with remarkable physical and chemical properties, which include losing and receiving water in a reverse way, adsorbing molecules that act as molecular sieves, and replacing their constituent cations without structural change. The commercial production of natural zeolites has accelerated during the last 50 years. The Structure Commission of the International Zeolite Association recorded more than 200 zeolites, which currently include more than 40 naturally occurring zeolites. Recent findings have supported their role in stored-pest management as inert dust applications, pesticide andfertilizer carriers, soilamendments, animal feed additives, mycotoxinbinders and food packagingmaterials. There are many advantages of inert dust application, including low cost, non-neurotoxic action, low mammalian toxicity and safety for human consumption. The latest consumer trends and government protocols have shifted toward organic origin materials to replace synthetic chemical products. In the present review, we summarize most of the main uses of zeolites in food and agruculture, along with the with specific paradigms that illustrate their important role. (C) 2017 Society of Chemical Industry