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Critical Reviews in Food Science and Nutrition Volume 44, 2004 - Issue 5
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Original Articles

A New Quality Parameter in Tomato and Tomato Products: Ergosterol

ÇETIN KADAKAL Faculty of Engineering, Department of Food Engineering, Pamukkale University, Çamlık-Denizli, Turkey
&
NEVZAT ARTİK Faculty of Agriculture, Department of Food Engineering, Ankara University, Ankara, Turkey
Pages 349-351 | Published online: 10 Aug 2010

Citations (11)

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Read on this site (2)

Çetin Kadakal & Tolga Kağan Tepe. (2019) Is ergosterol a new microbiological quality parameter in foods or not?. Food Reviews International 35:2, pages 155-165.
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S. O. Aroyeun, G. O. Adegoke, J. Varga & J. Teren. (2009) Grading of Fermented and Dried Cocoa Beans Using Fungal Contamination, Ergosterol Index and Ochratoxin a Production. Mycobiology 37:3, pages 215-217.
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Articles from other publishers (9)

Nizam Mustafa Nizamlioglu. (2022) Relationship between ergosterol and mycotoxins in tomato paste and tomato juice. Journal of Food Processing and Preservation 46:11.
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Hatice İmge Oktay Başeğmez, Gözde Baydemir Peşint, Mustafa Nergiz & Okan Zenger. (2020) Determination of mold contamination using ergosterol imprinted particles. Biotechnology Progress 37:1.
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Çetin Kadakal. (2019) Patulin, ergosterol and Howard mold count (HMC): Which one is the best quality indicator for tomatoes?. Journal of Food Biochemistry 43:8.
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RACI EKİNCİ, ÇTIN KADAKAL & MUSTAFA OTAĞ. (2014) Effects of Temperature and Packaging Types on Ergosterol and Howard Mold Count Values of Tomato Paste during Storage. Journal of Food Protection 77:3, pages 499-503.
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Vlastimil Dohnal & Daniel Jun. (2012) Methods of detection and identification of moulds. Kontakt 14:4, pages 497-504.
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Vlastimil Dohnal, Alena Ježková & Jiří Skládanka. (2009) Ergosterol: Klíčový steroid hub. Kontakt 10:2, pages 449-454.
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. 2009. Food Chemistry. Food Chemistry 158 247 .
Çetin Kadakal & Nevzat Artik. (2007) Degradation kinetics of ergosterol in tomato paste serum. European Food Research and Technology 227:3, pages 683-688.
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. 2008. Lebensmittelchemie. Lebensmittelchemie 161 251 .

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