Occurrence of alternariol and alternariol monomethyl ether in apple and tomato products and resistance to food processing

dc.contributor.advisorMarcone, Massimo
dc.contributor.advisorTsao, Rong
dc.contributor.advisorBarbut, Shai
dc.contributor.authorIoi, Jason David
dc.date.accessioned2017-05-29T19:28:37Z
dc.date.available2017-05-29T19:28:37Z
dc.date.copyright2017-05
dc.date.created2017-05-29
dc.date.issued2017-05-29
dc.degree.departmentDepartment of Food Scienceen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.degree.programmeFood Scienceen_US
dc.description.abstractThe objective of this study was to evaluate the occurrence of alternariol (AOH) and alternariol monomethyl ether (AME) in commercial foods as well as their resistance to food processing techniques. A survey was conducted on the presence of Alternaria mycotoxins in 116 apple and tomato products purchased from Canadian markets in the Spring of 2016. AOH and AME were found in 50% and 30% of these products respectively. The highest concentrations found were 75 μg/kg for AOH and 30 μg/kg for AME. In a second experiment tomato juice spiked with 80, 200, and 500 μg/kg of AOH and AME was subjected to high temperature and high pressure processing. A treatment of 121°C for 20 min reduced AOH content by 13.2% and AME by 15.3%. Processing at 600 MPa for 5 min reduced AOH by 24.9% and 12.8%.en_US
dc.identifier.urihttp://hdl.handle.net/10214/10499
dc.language.isoenen_US
dc.publisherUniversity of Guelphen_US
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectMycotoxinen_US
dc.subjectFood Processingen_US
dc.subjectFungien_US
dc.subjectOccurenceen_US
dc.subjectMitigationen_US
dc.subjectFood and Beverageen_US
dc.titleOccurrence of alternariol and alternariol monomethyl ether in apple and tomato products and resistance to food processingen_US
dc.typeThesisen_US

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