Behavior of ochratoxin A in brewing

Journal of the American Society of Brewing Chemists

Volumn 59, Issue 3, 2001, Pages 98-100

  Denise Baxter, E ^a   Slaiding, I R ^a   Kelly, B ^a  

^a Brewing Research International   (United Kingdom)

Author keywords

Beer; Malt; Mycotoxin

Indexed keywords

BEER; CONCENTRATION (PARAMETERS); ENZYME DEGRADATION; FERMENTATION; INOCULATION; MALT; OCHRATOXIN; PROTEINASE;

PENICILLIUM VERRUCOSUM;

EID: 0034908621     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

1. 1 and ochratoxin A in brewing
2. Ochratoxin in bier
3. Malting and brewing experiments with ochratoxin and citrinin
4. A spectrophotometric procedure, using carboxypeptidase A, for the quantitative measurement of ochratoxin A
5. Some naturally occurring substances: Food items and constituents, heterocyclic aromatic amines and mycotoxins
6. Risk assessment of the mycotoxin ochratoxin A
7. Bestimmung von ochratoxin A in bier mit automatischer probeureinigung an immunaffinitaetssaeulen
8. Surveillance of aflatoxins and ochratoxin A in cereals and retail products
9. Surveillance of UK cereals for Ochratoxin A
10. Fate of Ochratoxin A in brewing
11. Health evaluation of ochratoxin A in food products
12. Ochratoxin in lebensmitteln
13. Fate and development of naturally occurring Fusarium mycotoxins during malting and brewing
14. Mycotoxins transmitted into beer from contaminated grains during brewing
15. Determination of ochratoxin A in beer
16. 2