Copy For Citation
Arici M., GUMUS T., KARA F.
FOOD CONTROL, vol.15, no.8, pp.597-600, 2004 (SCI-Expanded)
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Publication Type:
Article / Article
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Volume:
15
Issue:
8
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Publication Date:
2004
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Doi Number:
10.1016/j.foodcont.2003.10.001
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Journal Name:
FOOD CONTROL
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Journal Indexes:
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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Page Numbers:
pp.597-600
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Keywords:
ochratoxin A, grape juice, pekmez
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Yıldız Technical University Affiliated:
No
Abstract
The grape juices produced from mouldy grapes that are contaminated naturally with OA between 2.1 and 9.8 mug/l were used in pekmez production. In the processing steps of pekmez, changes in OA amount were examined. The amounts of OA in pekmez samples were found to be 5-6 times higher than OA amount of grape juice.