Reducing patulin levels in apple juice by fermentation with Saccharomyces cerevisiae
Patulin is a mycotoxin that can be found in many apple products all over the world. It has been well-known for many decades and is nowadays one of the most regulated mycotoxins in food. Today when fruit and vegetables are traded internationally more than ever before, the quality of the goods might f...
| Main Author: | |
|---|---|
| Format: | First cycle, G2E |
| Language: | Swedish Inglés |
| Published: |
2015
|
| Subjects: | |
| Online Access: | https://stud.epsilon.slu.se/8193/ |
Similar Items: Reducing patulin levels in apple juice by fermentation with Saccharomyces cerevisiae
- Factors influencing the fermentation of spruce hydrolysate by Dekkera bruxellensis and Saccharomyces cerevisiae
- Triterpenes in apple cuticle of organically and IP cultivated apples
- Chemical and sensory analyses of juice, cider and vinegar produced from different apple cultivars
- Transformation of E. coli and Agrobacterium and molecular analysis of transformed apple (Malus domestica) rootstock A2
- A risk assessment of patulin in home-made apple must
- Localization of the main allergy protein in two apple cultivars grown in Sweden