Results 81 to 90 of about 4,505 (211)
Safety evaluation of pectin‐rich extract derived from Coffea arabica as food additive
EFSA Journal, Volume 24, Issue 1, January 2026.Abstract The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety assessment of the proposed use of pectin rich extract derived from Coffea arabica L. as a food additive. The proposed food additive consists of 70%–85% dietary fibres (of which the major part is pectin), 4%–6.5% proteins and substances of ...
EFSA Panel on Food Additives and Flavourings (FAF) +27 more
wiley +1 more source
Patulin contamination in apple leathers and apple juice in Shahrekord, 2014 [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2015 Patulin is a mycotoxin produced by a variey of mold species. In this study, a total of 70 samples consisting of 35 apple leathers and 35 apple juice samples was randomly obtained from different supermarkets of Shahrekord.
E Rahimi +2 more
doaj
Use of Cold Plasma for Phytosanitation and Decontamination of Food Products: A Review
Future Postharvest and Food, Volume 2, Issue 4, Page 390-410, December 2025.Applications of cold plasma in food industry. ABSTRACT Consumers are increasingly demanding healthy and nutrient‐rich food. Although conventional thermal processing techniques (pasteurization, sterilization, and blanching) ensure food safety and extend shelf life, they often negatively impact nutritional value and sensory quality, and they also consume
Chandel Anu +2 more
wiley +1 more source
Agricultural and Food Science, 2019 The aims of this study were to find out if organic apple juice (AJ) contained higher contents of polyphenols or patulin compared to conventional AJ, and if higher storage temperature before processing increases patulin content in juice.
Lagle Heinmaa +9 more
doaj +1 more source
Characterization of Microbial Enzymes Involved in the Reduction of Patulin [PDF]
, 2022 Patulin is a mycotoxin that primarily contaminates apples and apple products. Biological methods of detoxification, involving microbial enzymatic transformation of patulin to less toxic byproducts have shown promise.
Chan, Edicon Tze Shun
core
Health risk assessment of Patulin intake through apples and apple-based foods sold in Qatar
Heliyon, 2019 This is the first report on assessing the non-carcinogenic health risk associated with Patulin exposure in Qatar. The concentrations of Patulin, as determined in previous studies, in apples, apple juice, and apple-based baby foods sold in Qatar and ...
Iman Saleh, Ipek Goktepe
doaj +1 more source
Single laboratory validation of HPLC method for patulin determination [PDF]
, 2020 Patulin, başlıca olarak Penicillium türleri tarafından üretilen bir mikotoksindir. Başta elma olmak üzere birçok meyve, meyve suyu, badem, fındık gibi gıdalarda sentezlendiği bilinmektedir.
Bayraç, Ceren, Camızcı, Gülnur
core +1 more source
Induction of micronuclei and chromosomal aberrations by the mycotoxin patulin in mammalian cells : role of ascorbic acid as a modulator of patulin clastogenicity [PDF]
, 2003 Patulin is a mycotoxin produced by several species of Penicillium, Aspergillus and BYSSOCHLAMYS: Patulin is a common contaminant of ripe apples used for the production of apple juice concentrates and is also present in other fruits, vegetables and food ...
Rueff, J. +4 more
core +1 more source
Elma suyu üretimi esnasında patulin içeriğindeki değişimler [PDF]
, 2000 Bu tezin, veri tabanı üzerinden yayınlanma izni bulunmamaktadır. Yayınlanma izni olmayan tezlerin basılı kopyalarına Üniversite kütüphaneniz aracılığıyla (TÜBESS üzerinden) erişebilirsiniz.The research was materialized in three steps.
Kadakal, Çetin
core
Patulin determination in apples with rotten areas [PDF]
, 2009 Patulin is a mycotoxin produced by Penicillium and Aspergillus species, and in particular by P. expansum in apple-rotting fungus. In this work, we evaluated the patulin content in apples with rotten areas of different sizes (with green and/or blue moulds)
Celli, M. G. +12 more
core +1 more source