About: Changes of patulin content during the production of apple puree

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About: Changes of patulin content during the production of apple puree - sborník Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The presence of mycotoxin patulin is very important in technological scale processing of fruit and vegetables, because the rotten fruits can be processed relatively often. The most important patulin producers are species of Penicillium, Aspergillus, Byssochlamys and Paecilomyces varioti. The aim of the work was to evaluate the influence of the individual processing operations on patulin content within the processing of apple puree intended for the production of baby food. The apples artificially inoculated by Penicillium expansum were treated in laboratory and technological scale. During the standard process of apple puree production the highest decrease of patulin content was observed during washing, pressing and subsequent storage. Generally the raw material and concentrate of worse quality must not be processed, but in the case of very low patulin content in apple it is possible to reduce its concentration by subsequent processing. The presence of mycotoxin patulin is very important in technological scale processing of fruit and vegetables, because the rotten fruits can be processed relatively often. The most important patulin producers are species of Penicillium, Aspergillus, Byssochlamys and Paecilomyces varioti. The aim of the work was to evaluate the influence of the individual processing operations on patulin content within the processing of apple puree intended for the production of baby food. The apples artificially inoculated by Penicillium expansum were treated in laboratory and technological scale. During the standard process of apple puree production the highest decrease of patulin content was observed during washing, pressing and subsequent storage. Generally the raw material and concentrate of worse quality must not be processed, but in the case of very low patulin content in apple it is possible to reduce its concentration by subsequent processing. (en)
Title	Changes of patulin content during the production of apple puree - sborník Changes of patulin content during the production of apple puree - sborník (en)
skos:prefLabel	Changes of patulin content during the production of apple puree - sborník Changes of patulin content during the production of apple puree - sborník (en)
skos:notation	RIV/60461373:22330/03:00008840!RIV/2004/MSM/223304/N
http://linked.open.../vavai/riv/strany	253
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 223300004)
http://linked.open...vai/riv/dodaniDat	2004
http://linked.open...aciTvurceVysledku	Voldřich, Michal Ševčík, Rudolf Čížková, Helena Savická, Dana Janotová, Lucie
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	600859
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/03:00008840
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	apple puree, patulin, degradation (en)
http://linked.open.../riv/klicoveSlovo	patulin degradation apple puree
http://linked.open...ontrolniKodProRIV	[CFFFB79A5BFF]
http://linked.open...v/mistoKonaniAkce	Praha (ČR)
http://linked.open...i/riv/mistoVydani	Praha
http://linked.open...i/riv/nazevZdroje	1st International Symposium on Recent advances in food analysis
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...UplatneniVysledku	2003
http://linked.open...iv/tvurceVysledku	Voldřich, Michal Ševčík, Rudolf Savická, Dana Čížková, Helena Janotová, Lucie
http://linked.open...vavai/riv/typAkce	WRD - Světová
http://linked.open.../riv/zahajeniAkce	2003-11-05 (xsd:date)
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20223300004
number of pages	1 (xsd:int)
http://purl.org/ne...btex#hasPublisher	ICT Press, VŠCHT Praha
https://schema.org/isbn	80-7080-528-5
http://localhost/t...ganizacniJednotka	22330

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