Obtaining an aflatoxin-free and high-alcohol-content product using contaminated dried figs-Reference-Cited by-同舟云学术

Obtaining an aflatoxin-free and high-alcohol-content product using contaminated dried figs

Published:2023-03-18 Issue:2 Volume:39 Page:127-134
ISSN:0178-7888
Container-title:Mycotoxin Research
language:en
Short-container-title:Mycotoxin Res

Author:

Senturk Seyda^ORCID,Karaca Hakan^ORCID

Funder

Yükseköğretim Kurulu

Publisher

Springer Science and Business Media LLC

Subject

Toxicology,Microbiology,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s12550-023-00480-8.pdf

Reference44 articles.

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2. Aljane F, Ferchichi A (2009). Postharvest chemical properties and mineral contents of some fig (Ficus carica L.) cultivars in Tunisia. J Food Agric Environ 7(209):e212

3. Attilio M, Giuseppe A, Francesco G, Luciano S, Giuseppe G, Di Renzo GC (2022) A novel breathable package system to improve the fresh fig (Ficus carica L.‘Dottato') shelf life. J Sci Food Agr 103(3):1105–1114. https://doi.org/10.1002/jsfa.12093

4. Bartkiene E, Juodeikiene G, Zadeike D, Baliukoniene V, Bakutis B, Cizeikiene D (2019) Influence of microbial and chemical contaminants on the yield and quality of ethanol from wheat grains. J Sci Food Agr 99(5):2348–2355. https://doi.org/10.1002/jsfa.9433

5. Bejaoui H, Mathieu F, Taillandier P, Lebrihi A (2004) Ochratoxin A removal in synthetic and natural grape juices by selected oenological Saccharomyces strains. J Appl Microbiol 97(5):1038–1044. https://doi.org/10.1111/j.1365-2672.2004.02385.x

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