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Patulin determination in apples with rotten areas
(Wageningen Acad Publ, 2009-08-01)
Patulin is a mycotoxin produced by Penicillium and Aspergillus species, and in particular by P. expansum in apple-rotting fungus. In this work, we evaluated the patulin content in apples with rotten areas of different sizes ...
Patulin determination in apples with rotten areas
(Wageningen Acad Publ, 2009-08-01)
Patulin is a mycotoxin produced by Penicillium and Aspergillus species, and in particular by P. expansum in apple-rotting fungus. In this work, we evaluated the patulin content in apples with rotten areas of different sizes ...
Development and Characterization of a Baked Snack from Rings of Green Apples
(Springer, 2014-04)
Apple snacks were developed from green apple (Granny Smith) by baking. The effect of several pretreatments on properties such as color, texture, moisture, and water activity was studied. Blanching with steam, impregnation ...
Nonfunctional Overreaching And Hepatic Adaptations Of Appl1 And Appl2
(Universidade Estadual Paulista, 2017)
Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
(Elsevier, 2013-04)
Numerous studies around the world have reported the occurrence of patulin in commercialized apple products. The persistence of this mycotoxin in apple products indicates that current methods used to reduce it during the ...
Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
(Elsevier Science, 2015-07)
Pulsed light (PL) has received considerable attention during the last years as a non-thermal method for the superficial decontamination of fresh foods. The aim of the present study was to evaluate the quality attributes ...