The Fate Of Patulin In Apple Juice Processing: A Review

dc.creatorSant'Ana A.d.S.
dc.creatorRosenthal A.
dc.creatorde Massaguer P.R.
dc.date2008
dc.date2015-06-30T19:34:31Z
dc.date2015-11-26T14:45:47Z
dc.date2015-06-30T19:34:31Z
dc.date2015-11-26T14:45:47Z
dc.date.accessioned2018-03-28T21:55:07Z
dc.date.available2018-03-28T21:55:07Z
dc.identifier
dc.identifierFood Research International. , v. 41, n. 5, p. 441 - 453, 2008.
dc.identifier9639969
dc.identifier10.1016/j.foodres.2008.03.001
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-44349090353&partnerID=40&md5=2e2eb0804ec0f7b0a9ec7164e4c91d10
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/106717
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/106717
dc.identifier2-s2.0-44349090353
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1252586
dc.descriptionThis article is a review about the effects of each of the processing stages of pasteurized apple juice on the increase, prevalence or reduction of patulin (PAT) levels in the final product. Recommendations are included for the control and reduction of the incidence of the moulds that produce it and the mycotoxin itself, from the pre-harvest to the final manufacturing stages of apple juice, studies required for a better understanding of the behaviour of this mycotoxin during processing also being indicated. Although the initial stages of the juice manufacturing process (washing, selection and trimming) are highly efficient in reducing the levels of PAT, control of the mycotoxin should always be focused on the production stages of the process that guarantee the inhibition of its production (pre-harvest, harvest and post-harvest). © 2008 Elsevier Ltd. All rights reserved.
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dc.relationFood Research International
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dc.sourceScopus
dc.titleThe Fate Of Patulin In Apple Juice Processing: A Review
dc.typeArtículos de revistas


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