Potential of patulin production by Penicillium expansum strains on various fruits-Reference-Cited by-同舟云学术

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Potential of patulin production by Penicillium expansum strains on various fruits

Published:2010-07-27 Issue:4 Volume:26 Page:257-265
ISSN:0178-7888
Container-title:Mycotoxin Research
language:en
Short-container-title:Mycotox Res

Author:

Reddy K. R. N.,Spadaro Davide,Lore Alessia,Gullino M. L.,Garibaldi Angelo

Publisher

Springer Science and Business Media LLC

Subject

Toxicology,Microbiology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s12550-010-0064-5.pdf

Reference60 articles.

1. Acar J, Gökmen V, Taydas EE (1998) The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production. Z Lebensm Unters Forsch A 207:328–331

2. Andersen B, Smedsgaard J, Frivad JC (2004) Penicillium expansum: consistent production of patulin, chaetoglobosin, and other secondary metabolites in culture and its natural occurrence in fruit products. J Agric Food Chem 52:2421–2428

3. Baert K, De Meulenaer B, Kamala A, Kasase C, Devlieghere F (2006) Occurrence of patulin in organic, conventional, and handcrafted apple juices marketed in Belgium. J Food Prot 69:1371–1378

4. Baert K, Devlieghere F, Flyps H, Oosterlinck M, Ahmed MM, Rajković A, Verlinden B, Nicolaï B, Debevere J, De Meulenaer B (2007) Influence of storage conditions of apples on growth and patulin production by Penicillium expansum. Int J Food Microbiol 119:170–181

5. Bandoh S, Takeuchi M, Ohsawa K, Higashihara K, Kawamoto Y, Goto T (2009a) Patulin distribution in decayed apple and its reduction. Int Biodeterior Biodegrad 63:379–382

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