Modeling the Soluble Solids and Storage Temperature Effects on Byssochlamys fulva Growth in Apple Juices
Sign Up to like & getrecommendations! Published in 2017 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-016-1854-3
Abstract: Byssochlamys fulva is an ascospore producer fungus known to be heat resistant and commonly found in fruit juices. This work aims at studying the influence of soluble solid content and storage temperature on the growth… read more here.
Keywords: temperature; apple juices; byssochlamys fulva; soluble solids ... See more keywords
Formation of patulin-glutathione conjugates induced by pulsed light: A tentative strategy for patulin degradation in apple juices.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126283
Abstract: Patulin is a toxic mycotoxin usually associated with apple products. Due to its unhealthy effects for humans, its content is regulated by the food safety authorities. The removal or degradation of this mycotoxin in contaminated… read more here.
Keywords: apple juices; degradation; patulin glutathione; patulin ... See more keywords
Polyphenol profile, PPO activity and pH variation in relation to colour changes in a series of red-fleshed apple juices
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2016.11.006
Abstract: Abstract Recently, rose ciders and pink apple juices, appeared as a real opportunity to diversify the offer. Juices obtained from red-fleshed apple varieties were used to study the impact of raw material on colour intensity… read more here.
Keywords: apple juices; fleshed apple; colour; apple ... See more keywords
Characterization of volatile and sensory profiles of apple juices to trace fruit origins and investigation of the relationship between the aroma properties and volatile constituents
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109203
Abstract: Abstract To classify apple juices based on their volatile composition and aroma properties, and to determine the correlation between the volatile compounds and odor attributes, the aroma profiles of 31 apple juice samples from four… read more here.
Keywords: aroma properties; apple juices; characterization volatile; apple ... See more keywords
Differential volatile organic compounds signatures of apple juices from Madeira Island according to variety and geographical origin
Sign Up to like & getrecommendations! Published in 2019 at "Microchemical Journal"
DOI: 10.1016/j.microc.2019.104094
Abstract: Abstract One of the main food authenticity issues is related to products` false labelling concerning their variety or geographical origin. For this reason, the aim of this study was to establish distinctive characteristics for the… read more here.
Keywords: apple; geographical origin; variety geographical; apple juices ... See more keywords
Classification of commercial apple juices based on multivariate analysis of their chemical profiles
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DOI: 10.1080/10942912.2016.1219367
Abstract: ABSTRACT Currently, a wide range of differently processed apple juices is available on the market. In this study the quality of commercial apple juices from four product categories was evaluated on the basis of their… read more here.
Keywords: analysis; commercial apple; chemical profiles; apple juices ... See more keywords
Analysis of Patulin in Apple Products Marketed in Belgium: Intra-Laboratory Validation Study and Occurrence
Sign Up to like & getrecommendations! Published in 2023 at "Toxins"
DOI: 10.3390/toxins15060368
Abstract: Apple and apple derivatives (e.g., juices, puree) are the most important foodstuffs contaminated with patulin (PAT) in the human diet. To routinely monitor these foodstuffs and ensure that the PAT levels are below the maximum… read more here.
Keywords: analysis patulin; belgium; cider puree; apple ... See more keywords