The reduction of patulin in apple juice by three different types of activated carbon

Food Additives and Contaminants

Volumn 18, Issue 9, 2001, Pages 825-829

  Leggott, N L ^a   Shephard, G S ^a   Stockenstrom S ^a   Staal, E ^b   Van Schalkwyk, D J ^c  

^a SOUTH AFRICAN MEDICAL RESEARCH COUNCIL   (South Africa)

^b NORIT Nederland BV   (Netherlands)

^c CAPE PENINSULA UNIVERSITY OF TECHNOLOGY   (South Africa)

Author keywords

Activated carbon; Apple juice; Patulin; Penicillium expansum

Indexed keywords

ACTIVATED CARBON; PATULIN; WATER;

ACIDITY; ADSORPTION; APPLE; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMICAL REACTION; CONTROLLED STUDY; EXTRACTION; FOOD ANALYSIS; FRUIT JUICE; INTERMETHOD COMPARISON; PRIORITY JOURNAL; PURIFICATION; SURFACE PROPERTY; THERMOREGULATION; TOXICITY TESTING; WATER VAPOR;

EID: 0034845665     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030119237     Document Type: Article

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