Study of thermal resistance and in vitro bioaccessibility of patulin from artificially contaminated apple products

Food and Chemical Toxicology

Volumn 50, Issue 9, 2012, Pages 3068-3072

  Raiola, Assunta ^a   Meca, Giuseppe ^b   García Llatas, Guadalupe ^b   Ritieni, Alberto ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Apple juice; Apple puree; Bioaccessibility; Patulin

Indexed keywords

PATULIN;

APPLE; APPLE JUICE; APPLE NECTAR; APPLE PUREE; ARTICLE; BIOACCESSIBILITY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DIGESTION; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD SAFETY; HEAT TOLERANCE; HEAT TREATMENT; IN VITRO STUDY; NONHUMAN; NUTRITIONAL PARAMETERS; PASTEURIZATION; PLANT PRODUCT; RISK ASSESSMENT; SIMULATION; TOXIN ANALYSIS;

ANIMALS; CHILD; CHILD, PRESCHOOL; CHROMATOGRAPHY, LIQUID; HUMANS; MALUS; PATULIN; SPECTROPHOTOMETRY, ULTRAVIOLET;

ANIMALIA; MALUS X DOMESTICA;

EID: 84864093384     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2012.05.053     Document Type: Article

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