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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2003

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

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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Počet stran výsledku

1

Strana od-do

253

Název nakladatele

ICT Press, VŠCHT Praha

Místo vydání

Praha

Místo konání akce

Praha (ČR)

Datum konání akce

5. 11. 2003

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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