Occurrence of ochratoxin A in black pepper, coriander, ginger and turmeric in India

Food Additives and Contaminants

Volumn 18, Issue 9, 2001, Pages 830-835

  Thirumala Devi, K ^a   Mayo, M A ^b   Reddy, Gopal ^c   Emmanuel, K E ^d   Larondelle, Yvan ^d   Reddy, D V R ^a  

^a INTERNATIONAL CROPS RESEARCH INSTITUTE FOR THE SEMI ARID TROPICS ICRISAT   (India)

^b SCOTTISH CROP RESEARCH INSTITUTE   (United Kingdom)

^c OSMANIA UNIVERSITY   (India)

^d UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

Author keywords

Black pepper; Coriander; Ginger; HPLC; Indirect competitive ELISA; Ochratoxin A; Turmeric

Indexed keywords

BOVINE SERUM ALBUMIN; BUFFER; METHANOL; OCHRATOXIN; PHOSPHATE; POLYSORBATE 20; POTASSIUM CHLORIDE; SODIUM CHLORIDE;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMICAL REACTION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOKING; CURCUMA LONGA; DILUTION; ENZYME LINKED IMMUNOSORBENT ASSAY; EXTRACTION; FOOD ANALYSIS; FOOD CONTAMINATION; GINGER; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDIA; PEPPER; PLANT SEED; PRIORITY JOURNAL; REFERENCE VALUE; SAMPLING; SPICE; STATISTICAL ANALYSIS; TOXICITY TESTING;

BOVINAE; CORIANDRUM SATIVUM; CURCUMA LONGA; PIPER NIGRUM; ZINGIBER OFFICINALE;

EID: 0034846161     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030117589     Document Type: Article

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