Reduction of patulin in apple juice concentrates during storage

被引：8

作者：

Koca, N ^{[1
]}

Eksi, A ^{[1
]}

机构：

[1] Ankara Univ, Fac Engn, Dept Food Engn, TR-06110 Ankara, Turkey

来源：

JOURNAL OF FOOD SAFETY | 2005年 / 25卷 / 01期

关键词：

D O I：

10.1111/j.0149-6085.2005.25538.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

lit this study, the reduction of patulin content in apple juice concentrates during 6 months of storage at 22 and 30C was investigated. Results demonstrated that reduction in patulin content was dependent on the storage temperature and time. Patulin reductions after 1 month of storage at 22 and 30C were in the ranges of 45-64% and 66-86%, respectively. Levels of patulin were below detectable limits after 4 months of storage at 22 and 30C.

引用

页码：1 / 8

页数：8

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