The effect of food thermal processes on the residue concentration of systemic and non-systemic pesticides in apples

Author:

Hrynko IzabelaORCID,Kaczyński Piotr,Pietruszyńska Marta,Łozowicka Bożena

Funder

Ministry of Agriculture and Rural Development

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference39 articles.

1. Behavior of pesticides in tomatoe during commercial and home preparation;Abou-Arab;Food Chemistry,1999

2. Different drying methods: their applications and recent advances;Ahmed;International Journal of Food Nutrition and Safety,2013

3. Residue changes and processing factors of eighteen field-applied pesticides during the production of Chinese Baijiu from rice;Bai;Food Chemistry,2021

4. Bioactive and functional compounds in apple pomace from juice and manufacturing: Potential use in dermal formulations;Barreira;Trends in Food Science & Technology,2019

5. Ascorbic acid content in apple pulp, peel, and monovarietal cloudy juices of 64 different cultivars;Bassi;International Journal of Food Properties,2018

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