The Experts below are selected from a list of 315 Experts worldwide ranked by ideXlab platform
Francesco Longobardi - One of the best experts on this subject based on the ideXlab platform.
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Food Coloring Agents and Plant Food Supplements Derived from Vitis vinifera: A New Source of Human Exposure to Ochratoxin A
Journal of agricultural and food chemistry, 2015Co-Authors: Michele Solfrizzo, Luca Piemontese, Lucia Gambacorta, Rosanna Zivoli, Francesco LongobardiAbstract:Grape pomaces are increasingly being used as starting material in the industrial production of plant Food supplements (PFS), Food Coloring, and tartrates, but they are at risk of ochratoxin A (OTA) contamination, a mycotoxin with nephrotoxic and carcinogenic effects. We analyzed 24 commercial PFS and 13 Food Coloring samples derived from Vitis vinifera, mainly pomaces, using a HPLC–FLD method for OTA determination. OTA was found in 75% of PFS samples and 69% of Food Coloring samples at levels of
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Food Coloring agents and plant Food supplements derived from vitis vinifera a new source of human exposure to ochratoxin a
Journal of Agricultural and Food Chemistry, 2015Co-Authors: Michele Solfrizzo, Luca Piemontese, Lucia Gambacorta, Rosanna Zivoli, Francesco LongobardiAbstract:Grape pomaces are increasingly being used as starting material in the industrial production of plant Food supplements (PFS), Food Coloring, and tartrates, but they are at risk of ochratoxin A (OTA) contamination, a mycotoxin with nephrotoxic and carcinogenic effects. We analyzed 24 commercial PFS and 13 Food Coloring samples derived from Vitis vinifera, mainly pomaces, using a HPLC–FLD method for OTA determination. OTA was found in 75% of PFS samples and 69% of Food Coloring samples at levels of <1.16–20.23 μg/kg and <1.16–32.00 μg/kg, respectively. The four commercial leavening agents containing tartrates were found to be negative for OTA. All eight samples collected in two distilleries that use grape pomaces and wine lees to produce tartrates and other byproducts contained OTA at levels of <1.16–240.93 μg/kg. The high incidence of OTA contamination in PFS and Food Coloring agents derived from V. vinifera suggests that maximum permitted level(s) should be established for this mycotoxin in these products.
Michele Solfrizzo - One of the best experts on this subject based on the ideXlab platform.
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Food Coloring Agents and Plant Food Supplements Derived from Vitis vinifera: A New Source of Human Exposure to Ochratoxin A
Journal of agricultural and food chemistry, 2015Co-Authors: Michele Solfrizzo, Luca Piemontese, Lucia Gambacorta, Rosanna Zivoli, Francesco LongobardiAbstract:Grape pomaces are increasingly being used as starting material in the industrial production of plant Food supplements (PFS), Food Coloring, and tartrates, but they are at risk of ochratoxin A (OTA) contamination, a mycotoxin with nephrotoxic and carcinogenic effects. We analyzed 24 commercial PFS and 13 Food Coloring samples derived from Vitis vinifera, mainly pomaces, using a HPLC–FLD method for OTA determination. OTA was found in 75% of PFS samples and 69% of Food Coloring samples at levels of
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Food Coloring agents and plant Food supplements derived from vitis vinifera a new source of human exposure to ochratoxin a
Journal of Agricultural and Food Chemistry, 2015Co-Authors: Michele Solfrizzo, Luca Piemontese, Lucia Gambacorta, Rosanna Zivoli, Francesco LongobardiAbstract:Grape pomaces are increasingly being used as starting material in the industrial production of plant Food supplements (PFS), Food Coloring, and tartrates, but they are at risk of ochratoxin A (OTA) contamination, a mycotoxin with nephrotoxic and carcinogenic effects. We analyzed 24 commercial PFS and 13 Food Coloring samples derived from Vitis vinifera, mainly pomaces, using a HPLC–FLD method for OTA determination. OTA was found in 75% of PFS samples and 69% of Food Coloring samples at levels of <1.16–20.23 μg/kg and <1.16–32.00 μg/kg, respectively. The four commercial leavening agents containing tartrates were found to be negative for OTA. All eight samples collected in two distilleries that use grape pomaces and wine lees to produce tartrates and other byproducts contained OTA at levels of <1.16–240.93 μg/kg. The high incidence of OTA contamination in PFS and Food Coloring agents derived from V. vinifera suggests that maximum permitted level(s) should be established for this mycotoxin in these products.
Louis A. Cervantes - One of the best experts on this subject based on the ideXlab platform.
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Wounding, wound healing and staining of mature pear fruit
Postharvest Biology and Technology, 1998Co-Authors: Robert A. Spotts, Peter G. Sanderson, Cheryl L Lennox, David Sugar, Louis A. CervantesAbstract:Abstract Incidence of wounding in commercially-harvested `d'Anjou' and `Bosc' pear fruit, healing of wounds to decrease decay caused by Botrytis cinerea, Mucor piriformis, Penicillium expansum, and Penicillium solitum at −1°C, 20°C, and 28°C, and formation of compounds potentially involved in resistance were determined. Use of a blue Food Coloring to make wounds on fruit more visible on packinghouse lines was evaluated. Over 4 years, an average of 2.9% of `d'Anjou' pear fruit were wounded during harvest and handling. In `Bosc' pears, average incidence of wounding was 4.3% where fruit was harvested by workers paid by the hour, and 13.9% where workers were paid by the number of bins harvested. Susceptibility of wounds to infection by M. piriformis, P. expansum, and B. cinerea at −1°C decreased rapidly during the first 2 weeks, 4 weeks, and 8 weeks, respectively. The percent of wounds that stained well with Food Coloring was similar to the decay susceptibility curve for P. expansum at −1°C. Susceptibility of wounds to decay in fruit held at 20°C decreased almost linearly from 0 to 2 days. After 2 days at 20°C, 78% of the wounds absorbed stain, a significantly higher percent than were susceptible to decay. Prestorage heat treatment of fruit to 28°C for 24 h prior to inoculation decreased susceptibility of wounds to infection by both P. expansum and P. solitum. In commercial packinghouses, use of a 10% solution of blue Food Coloring to enhance visibility of wounds in pear fruit resulted in removal of 40% of punctured fruit compared with 22% removal without staining. Histochemical tests of cell walls near wounds showed an accumulation of callose, suberin, tannins and pectic substances, as well as gums and starch, within 4 days after wounding. Lignin was not detected in wound tissue.
Lucia Gambacorta - One of the best experts on this subject based on the ideXlab platform.
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Food Coloring Agents and Plant Food Supplements Derived from Vitis vinifera: A New Source of Human Exposure to Ochratoxin A
Journal of agricultural and food chemistry, 2015Co-Authors: Michele Solfrizzo, Luca Piemontese, Lucia Gambacorta, Rosanna Zivoli, Francesco LongobardiAbstract:Grape pomaces are increasingly being used as starting material in the industrial production of plant Food supplements (PFS), Food Coloring, and tartrates, but they are at risk of ochratoxin A (OTA) contamination, a mycotoxin with nephrotoxic and carcinogenic effects. We analyzed 24 commercial PFS and 13 Food Coloring samples derived from Vitis vinifera, mainly pomaces, using a HPLC–FLD method for OTA determination. OTA was found in 75% of PFS samples and 69% of Food Coloring samples at levels of
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Food Coloring agents and plant Food supplements derived from vitis vinifera a new source of human exposure to ochratoxin a
Journal of Agricultural and Food Chemistry, 2015Co-Authors: Michele Solfrizzo, Luca Piemontese, Lucia Gambacorta, Rosanna Zivoli, Francesco LongobardiAbstract:Grape pomaces are increasingly being used as starting material in the industrial production of plant Food supplements (PFS), Food Coloring, and tartrates, but they are at risk of ochratoxin A (OTA) contamination, a mycotoxin with nephrotoxic and carcinogenic effects. We analyzed 24 commercial PFS and 13 Food Coloring samples derived from Vitis vinifera, mainly pomaces, using a HPLC–FLD method for OTA determination. OTA was found in 75% of PFS samples and 69% of Food Coloring samples at levels of <1.16–20.23 μg/kg and <1.16–32.00 μg/kg, respectively. The four commercial leavening agents containing tartrates were found to be negative for OTA. All eight samples collected in two distilleries that use grape pomaces and wine lees to produce tartrates and other byproducts contained OTA at levels of <1.16–240.93 μg/kg. The high incidence of OTA contamination in PFS and Food Coloring agents derived from V. vinifera suggests that maximum permitted level(s) should be established for this mycotoxin in these products.
Rosanna Zivoli - One of the best experts on this subject based on the ideXlab platform.
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Food Coloring Agents and Plant Food Supplements Derived from Vitis vinifera: A New Source of Human Exposure to Ochratoxin A
Journal of agricultural and food chemistry, 2015Co-Authors: Michele Solfrizzo, Luca Piemontese, Lucia Gambacorta, Rosanna Zivoli, Francesco LongobardiAbstract:Grape pomaces are increasingly being used as starting material in the industrial production of plant Food supplements (PFS), Food Coloring, and tartrates, but they are at risk of ochratoxin A (OTA) contamination, a mycotoxin with nephrotoxic and carcinogenic effects. We analyzed 24 commercial PFS and 13 Food Coloring samples derived from Vitis vinifera, mainly pomaces, using a HPLC–FLD method for OTA determination. OTA was found in 75% of PFS samples and 69% of Food Coloring samples at levels of
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Food Coloring agents and plant Food supplements derived from vitis vinifera a new source of human exposure to ochratoxin a
Journal of Agricultural and Food Chemistry, 2015Co-Authors: Michele Solfrizzo, Luca Piemontese, Lucia Gambacorta, Rosanna Zivoli, Francesco LongobardiAbstract:Grape pomaces are increasingly being used as starting material in the industrial production of plant Food supplements (PFS), Food Coloring, and tartrates, but they are at risk of ochratoxin A (OTA) contamination, a mycotoxin with nephrotoxic and carcinogenic effects. We analyzed 24 commercial PFS and 13 Food Coloring samples derived from Vitis vinifera, mainly pomaces, using a HPLC–FLD method for OTA determination. OTA was found in 75% of PFS samples and 69% of Food Coloring samples at levels of <1.16–20.23 μg/kg and <1.16–32.00 μg/kg, respectively. The four commercial leavening agents containing tartrates were found to be negative for OTA. All eight samples collected in two distilleries that use grape pomaces and wine lees to produce tartrates and other byproducts contained OTA at levels of <1.16–240.93 μg/kg. The high incidence of OTA contamination in PFS and Food Coloring agents derived from V. vinifera suggests that maximum permitted level(s) should be established for this mycotoxin in these products.