Survey of Mycotoxin Levels in Ready-to-Eat Fruit Jam

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dc.contributor.authorNair, Reshma
dc.contributor.authorSarathchandra, G.
dc.contributor.authorManimehalai, N.
dc.contributor.authorAthmaselvi, K.A.
dc.contributor.authorTANUVAS
dc.date.accessioned2018-05-28T07:51:42Z
dc.date.available2018-05-28T07:51:42Z
dc.date.issued2015-01
dc.description.abstractJam is the product made from pulp and juice of one or a combination of fruits. Good jam is one which is soft and has even consistency, bright colour, good fruit flavour and a semi-jelled texture, that is easy to spread but without free liquid. Mycotoxins are secondary metabolites of filamentous fungi that occur naturally in processed foods including RTE food and feed. The presence of these compounds in the food chain is of high concern for human health due to their properties to induce severe toxicity effects at low dose levels. Jam being a fruit-conserve may contain mycotoxins, derived from fruits used for its preparation. The mycotoxins most commonly found in fruits and their processed products are aflatoxins.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810047861
dc.keywordsVeterinary Science, Veterinary Pharmacology and Toxicology, Fruit jam, Mycotoxins, Mold, Aflatoxin, HPLC.en_US
dc.language.isoen_USen_US
dc.pages01-05en_US
dc.subjectVeterinary Scienceen_US
dc.subjectVeterinary Pharmacology and Toxicologyen_US
dc.titleSurvey of Mycotoxin Levels in Ready-to-Eat Fruit Jamen_US
dc.typeArticleen_US
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