High-pressure treatments of ascospores of heat-resistant moulds and patulin in apricot nectar and water
1994
Maggi, A. | Gola, S. | Spotti, E. | Rovere, P. | Mutti, P. (Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma (Italy))
إنجليزي. The effect of high-pressure treatments on heat-resistant ascospores of Byssochlamys nivea, Byssochlamys fulva, Neosartorya fischeri and Talaromyces flavus was evaluated in apricot nectar and in distilled water. In apricot nectar at 20 deg C, a 9000-bar treatment for 20 minutes completely inactivated all T. flavus ascospores (nD
اظهر المزيد [+] اقل [-]إيطالي. E' stata valutata la resistenza all'alta pressione di ascospore termoresistenti di Byssochlamys nivea, Byssochlamys fulva, Neosartorya fischeri e Talaromyces flavus, inoculate in nettare di albicocca e in acqua distillata. In nettare di albicocca alla pressione di 9000 bar per 20 minuti e a 20 gradi C, tutte le ascospore di T. flavus trattate sono state inattivate (nD
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Istituto di Servizi per il Mercato Agricolo Alimentare