Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads

International Journal of Food Microbiology

Volumn 217, Issue , 2016, Pages 29-34

  Farbo, Maria Grazia ^a   Urgeghe, Pietro Paolo ^a   Fiori, Stefano ^a   Marceddu, Salvatore ^b   Jaoua, Samir ^c   Migheli, Quirico ^a  

^a UNIVERSITY OF SASSARI   (Italy)

^b CNR   (Italy)

^c Qatar University   (Qatar)

Author keywords

Aspergillus carbonarius; Beverage industry; Biological decontamination; Bioreactor systems; Biosorption; Candida intermedia; Cell immobilisation; Food safety; Mycotoxin contaminants

Indexed keywords

CALCIUM ALGINATE; MAGNETITE; NANOBEAD; OCHRATOXIN; ALGINIC ACID; GLUCURONIC ACID; HEXURONIC ACID; MAGNETITE NANOPARTICLE; MYCOTOXIN;

ARTICLE; BIOREACTOR; BIOSORPTION; CANDIDA; CANDIDA INTERMEDIA; COLUMN CHROMATOGRAPHY; FOOD CONTAMINATION; FOOD SAFETY; GRAPE JUICE; IMMOBILIZED CELL; NONHUMAN; YEAST CELL; ADSORPTION; BEVERAGE; CHEMISTRY; FOOD CONTROL; METABOLISM; MICROBIOLOGY; PREVENTION AND CONTROL; PROCEDURES; VITIS; WASTE MANAGEMENT;

ADSORPTION; ALGINATES; BEVERAGES; BIOREACTORS; CANDIDA; DECONTAMINATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; GLUCURONIC ACID; HEXURONIC ACIDS; MAGNETITE NANOPARTICLES; MYCOTOXINS; OCHRATOXINS; VITIS;

EID: 84944711333     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.10.012     Document Type: Article

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