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Influence of package, type of apple juice and temperature on the production of patulin by Byssochlamys nivea and Byssochlamys fulva
(ELSEVIER SCIENCE BV, 2010)
Although the production of patulin in apple fruits is mainly by Penicillium expansum, there is no information on the ability of heat resistant moulds that may survive pasteurization to produce this mycotoxin in juice ...
Modelagem da inativação de Byssochlamys fulva e Byssochlamys nivea em suco de maçã por radiação ultravioleta-C
(Florianópolis, SC, 2019-07-08)
As indústrias alimentícias possuem grandes desafios como reduzir as perdas de seus insumos causadas por deterioração por fungos e também manter as qualidades nutricionais e sensoriais dos produtos. Entre os fungos ...
Use of a logistic model to assess spoilage by Byssochlamys fulva in clarified apple juice
(Elsevier Science BvAmsterdamHolanda, 2010)
Heat resistance and the effects of continuous pasteurization on the inactivation of Byssochlamys fulva ascospores in clarified apple juice
(Wiley-blackwell Publishing, IncMaldenEUA, 2009)
Efficacy of flavanones obtained from citrus residues to prevent patulin contamination
(Elsevier Science, 2012-10)
Patulin is a mycotoxin produced by different types of molds from the genera Penicillium, Apergillus and Byssochlamys among others. These fungi are the principal reason for the deterioration of apples, pears and its industrial ...
Influence of package, type of apple juice and temperature on the production of patulin by Byssochlamys nivea and Byssochlamys fulva
(ELSEVIER SCIENCE BVHolanda, 2010)
Utilização de radiação UV-C para inativação de microrganismos contaminantes de suco de frutas
(Florianópolis, SC, 2020)