The formation, characteristics, determination and occurrence of patulin in foods
1991
Simko, P. (Slovenska Technicka Univerzita, Bratislava (CSFR))
In the present paper patulin, one of the most wide-spread mycotoxins in the canning industry, is being reviewed. In the introductory part the conditions of patulin formation are mentioned, including the metabolic process of its formation. Physical and physico-chemical characteristics of patulin are also discussed; its effects on the living organism are treated in brief. A survey of analytical methods concerns in greater detail the methods of separation, first of all thin-layer, high-performance and gas chomatography. In the concluding part some positive findings of patulin in diferent food raw materials and food products are presented.
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