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
收藏
页码：1 / 8
页数：8
相关论文
共 50 条
  • [21] INFLUENCE OF STORAGE CONDITIONS ON FROZEN AND CANNED APPLE JUICE CONCENTRATES
    NIMMO, CC
    WALKER, LH
    SEAMANS, VS
    FOOD TECHNOLOGY, 1952, 6 (01) : 31 - 35
  • [22] Ultrasonic degradation of patulin in apple juice
    Gao, Zhenpeng
    Yue, Tianli
    Yuan, Yahong
    Fu, Xiaoliang
    Peng, Bangzhu
    Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery, 2009, 40 (09): : 138 - 142
  • [23] Detection of mycotoxin patulin in apple juice
    Lai, CL
    Fuh, YM
    Shih, DYC
    JOURNAL OF FOOD AND DRUG ANALYSIS, 2000, 8 (02) : 85 - +
  • [24] Patulin Reduction in Apple Juice from Concentrate by UV Radiation and Comparison of Kinetic Degradation Models between Apple Juice and Apple Cider
    Assatarakul, Kitipong
    Churey, John J.
    Manns, David C.
    Worobo, Randy W.
    JOURNAL OF FOOD PROTECTION, 2012, 75 (04) : 717 - 724
  • [25] Effect of Lactobacillus casei Removing Patulin in Apple Juice on the Quality of Apple Juice
    Li J.
    Huang P.
    Zheng X.
    Yang Z.
    Science and Technology of Food Industry, 2024, 45 (07) : 152 - 158
  • [26] DETERMINATION OF PATULIN IN FOODSTUFFS .1. DETERMINATION OF PATULIN IN APPLE JUICE
    POLZHOFER, K
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1977, 163 (03): : 183 - 185
  • [27] The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production
    Acar, J
    Gokmen, V
    Taydas, EE
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1998, 207 (04): : 328 - 331
  • [28] The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production
    Jale Acar
    V. Gökmen
    Esma Elden Taydas
    Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 1998, 207 : 328 - 331
  • [29] THE EFFECT OF PH ON THE PRODUCTION OF PATULIN IN APPLE JUICE
    DAMOGLOU, AP
    CAMPBELL, DS
    LETTERS IN APPLIED MICROBIOLOGY, 1986, 2 (01) : 9 - 11
  • [30] Free and bound patulin in cloudy apple juice
    Baert, Katleen
    De Meulenaer, Bruno
    Kasase, Chitundu
    Huyghebaert, Andre
    Ooghe, Wilfried
    Devlieghere, Frank
    FOOD CHEMISTRY, 2007, 100 (03) : 1278 - 1282
12345