کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9746532 | 1645327 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Ergosterol as a new quality parameter together with patulin in raw apple juice produced from decayed apples
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The raw apple juice samples produced from surface-decayed apples as sound, 30%, 60% and 100%, were tested for pH, Brix, patulin and ergosterol concentrations. The patulin concentrations in juice samples produced from golden delicious apples, that are sound, 30%, 60% and 100% decayed, ranged from 0.3-2.0, 139-23, 504-630, and 889.6-940.2 μg lâ1, respectively. The ergosterol concentrations in the same juice samples ranged from 0.1-1.8, 14.4-34.3, 27.2-75.8 and 95.7-131 mg lâ1. When juice samples were analyzed, decay proportion was linearly correlated to patulin (r=0.99) and ergosterol (r=0.99) but not to pH and Brix. However, a linear correlation (r=0.98) between patulin and ergosterol was determined in juice samples with all the decay proportions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 90, Issues 1â2, MarchâApril 2005, Pages 95-100
Journal: Food Chemistry - Volume 90, Issues 1â2, MarchâApril 2005, Pages 95-100
نویسندگان
Ãetin Kadakal, Sebahattin Nas, Raci Ekıncı,