Stability of ochratoxin A (OTA) during processing and decaffeination in commercial roasted coffee beans

Food Additives and Contaminants

Volumn 22, Issue 8, 2005, Pages 761-767

  Nehad, E A ^a   Farag, M M ^b   Kawther, M S ^a   Abdel Samed, A K M ^b   Naguib, K ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

^b CAIRO UNIVERSITY   (Egypt)

Author keywords

Coffee; Decaffeination; Ochratoxin A; Processing

Indexed keywords

CAFFEINE; OCHRATOXIN;

ANTIBODY AFFINITY; ARTICLE; ASPERGILLUS OCHRACEUS; BREWING; CHEMICAL COMPOSITION; CHEMICAL PROCEDURES; CHEMICAL STRUCTURE; COFFEE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD PROCESSING; FUNGUS GROWTH; MOLECULAR STABILITY; NONHUMAN; PRIORITY JOURNAL; STATISTICAL ANALYSIS; STATISTICAL SIGNIFICANCE;

ASPERGILLUS OCHRACEUS; CAFFEINE; CARCINOGENS; CENTRAL NERVOUS SYSTEM STIMULANTS; COFFEE; FOOD CONTAMINATION; FOOD HANDLING; OCHRATOXINS;

ASPERGILLUS OCHRACEUS;

EID: 24144495522     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652030500136852     Document Type: Article

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