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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
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INFLUENCE OF TECHNOLOGICAL PROCESS ON FENITROTION RESIDUES DURING PRODUCTION OF CONCENTRATED APPLE JUICE- SHORT REPORT.
Publication date: 1998-06-30
Pol. J. Food Nutr. Sci. 1998;48(2):293-298
KEYWORDS
ABSTRACT
The concentrated apple juice was produced from apples treated with fenitrotion in the field. The influence of selected stages of technological process on concentration of fenitrotion residues in semi-products and concentrated apple juice was investigated. About 50% of the pesticide residue was removed during the preliminary washing of the fruit. More than 90% of fenitrotion was removed at the pressing and filtration stages even for non-washed apples. The average fenitrotion concentration was 0.97 mg/kg in chopped, fresh apples and it was 0.03 mg/kg in pressed juice and below the detection limit in filtrated juice. The pomace concentration of fenitrotion was as high as 3.08 mg/kg.
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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