101 Toxic Food Ingredients

101 Toxic Food Ingredients

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Shephard, G.S. and Leggott, N.L., Chromatographic determination of the mycotoxin patulin in fruit and fruit juices, J. Chromatogr. A, 882, 17-22, 2000.

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Tarter, E.J., and Scott, P.M., Determination of patulin by capillary gas chromatography of the heptafluorobutyrate derivative, J. Chromatogr., 538, 441-446, 1991.

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27. AOAC International, Official Method 995.10, Official Methods of Analysis of AOAC International, 17th ed., AOAC International, Gaithersburg, MD, 2000.

28. AOAC International, Official Method 2000.02, Official Methods of Analysis of AOAC International, 17th ed., AOAC International, Gaithersburg, MD, 2000.

29. MacDonald, S., Long, M., and Gilbert, J., Liquid chromatographic method for determination of patulin in clear and cloudy apple juices and apple puree: collaborative study, JAOAC Int., 83, 1387-1394, 2000.

30. Trucksess, M.W. and Tang, Y., Solid-phase extraction method for patulin in apple juice and unfiltered apple juice, J. AOAC Int., 82, 1109-1113, 1999.

31. Eisele, T.A. and Gibson, M.Z., Syringe-cartridge solid-phase extraction method for patulin in apple juice, J. AOAC Int., 86, 1160-1163, 2003.

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62. Ciegler, A., Vesonder, R.F., and Jackson, L.K., Production and biological activity of patulin and citrinin from Penicillium expansum, Appl. Environ. Microbiol., 33, 1004-1006, 1977.

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Safety of Minimally Processed, Acidified, and Fermented Vegetable Products

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