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REDUCTION OF PATULIN IN APPLE JUICE CONCENTRATES DURING STORAGE (2005)

KOCA, NURAY ; EKŞİ, AZIZ

Oxford, UK and Malden, USA : Blackwell Publishing Ltd

Journal of food safety 25 (2005), S. 0

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ISSN: 1745-4565

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: In 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.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.0149-6085.2005.25538.x

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