Indexed In
- Genamics JournalSeek
- Academic Keys
- JournalTOCs
- China National Knowledge Infrastructure (CNKI)
- Access to Global Online Research in Agriculture (AGORA)
- Centre for Agriculture and Biosciences International (CABI)
- RefSeek
- Directory of Research Journal Indexing (DRJI)
- Hamdard University
- EBSCO A-Z
- OCLC- WorldCat
- Scholarsteer
- SWB online catalog
- Publons
- Euro Pub
- Google Scholar
Useful Links
Share This Page
Journal Flyer
Open Access Journals
- Agri and Aquaculture
- Biochemistry
- Bioinformatics & Systems Biology
- Business & Management
- Chemistry
- Clinical Sciences
- Engineering
- Food & Nutrition
- General Science
- Genetics & Molecular Biology
- Immunology & Microbiology
- Medical Sciences
- Neuroscience & Psychology
- Nursing & Health Care
- Pharmaceutical Sciences
Andrea Brutti
Stazione Sperimentale per l’Industriadelle Conserve Alimentari, SSICA, Viale F. Tanara, 31/A, 43121 Parma, Italy
Publications
-
Research Article
Effect of Long-Term Storage, Heat and High Pressure Processing on Patulin Reduction in Tomato Products
Author(s): Beatrice Scaccabarozzi, Andrea Brutti and Elettra Berni*
In this paper, the effect of long-term storage on patulin reduction in different tomato products (juice, puree, pulp, paste, and ketchup) was assessed, together with the evaluation of patulin heat-resistance and baro-tolerance in tomato juice. For these purposes, different extraction methods for patulin detection in tomato products using an RP-HPLC apparatus were preliminarily assessed. Concerning the effect of long-term storage (up to six months) on patulin, at 25°C a non-linear, progressive reduction of the toxin was observed for all tomato products tested during storage. Tomato paste was the matrix where the most marked decrease was observed, patulin being reduced to undetectable levels just after one month at 25°C. It was followed by tomato puree, where the toxin was reduced to unquantifiable levels after six months at 25°C. Differently, the toxin was always present at.. View more»