The fate of ochratoxin A during the Pekmez production from mouldy grapes

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dc.authoridGumus, Tuncay/0000-0001-7635-5519
dc.authoridARICI, MUHAMMET/0000-0003-4126-200X
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.contributor.authorArici, M
dc.contributor.authorGümüs, T
dc.contributor.authorKara, F
dc.date.accessioned2024-06-12T11:09:32Z
dc.date.available2024-06-12T11:09:32Z
dc.date.issued2004
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1016/j.foodcont.2003.10.001
dc.identifier.endpage600en_US
dc.identifier.issn0956-7135
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-4344587255en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage597en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2003.10.001
dc.identifier.urihttps://hdl.handle.net/20.500.14551/22850
dc.identifier.volume15en_US
dc.identifier.wosWOS:000223392800002en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOchratoxin Aen_US
dc.subjectGrape Juiceen_US
dc.subjectPekmezen_US
dc.titleThe fate of ochratoxin A during the Pekmez production from mouldy grapesen_US
dc.typeArticleen_US

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