The fate of ochratoxin A during the Pekmez production from mouldy grapes
Küçük Resim Yok
Tarih
2004
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The grape juices produced from mouldy grapes that are contaminated naturally with OA between 2.1 and 9.8 mug/l were used in pekmez production. In the processing steps of pekmez, changes in OA amount were examined. The amounts of OA in pekmez samples were found to be 5-6 times higher than OA amount of grape juice. The dry matter (%), total sugar (%) and pH values were 18.93, 17.82 and 3.36 at the beginning of the experiment while they were 71.42, 67.35 and 3.91 at the end of the experiment, respectively. (C) 2003 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Ochratoxin A, Grape Juice, Pekmez
Kaynak
Food Control
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
15
Sayı
8
