Changes of patulin content during the production of apple puree - sborník

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F03%3A00008840" target="_blank" >RIV/60461373:22330/03:00008840 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Changes of patulin content during the production of apple puree - sborník
Original language description
The presence of mycotoxin patulin is very important in technological scale processing of fruit and vegetables, because the rotten fruits can be processed relatively often. The most important patulin producers are species of Penicillium, Aspergillus, Byssochlamys and Paecilomyces varioti. The aim of the work was to evaluate the influence of the individual processing operations on patulin content within the processing of apple puree intended for the production of baby food. The apples artificially inoculated by Penicillium expansum were treated in laboratory and technological scale. During the standard process of apple puree production the highest decrease of patulin content was observed during washing, pressing and subsequent storage. Generally the rawmaterial and concentrate of worse quality must not be processed, but in the case of very low patulin content in apple it is possible to reduce its concentration by subsequent processing.
Czech name
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Czech description
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Publication year
2003
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
1st International Symposium on Recent advances in food analysis
ISBN
80-7080-528-5
ISSN
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e-ISSN
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Number of pages
1
Pages from-to
253
Publisher name
ICT Press, VŠCHT Praha
Place of publication
Praha
Event location
Praha (ČR)
Event date
Nov 5, 2003
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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