The production of ochratoxin A by Aspergillus ochraceus in raw coffee at different equilibrium relative humidity and under alternating temperatures

Food Control

Volumn 15, Issue 7, 2004, Pages 531-535

  Palacios Cabrera, Héctor ^a   Taniwaki, Marta H ^a   Menezes, Hilary C ^b   Iamanaka, Beatriz T ^a  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Alternating temperatures; Aspergillus ochraceus; Coffee; Ochratoxin A; Water activity

Indexed keywords

OCHRATOXIN; WATER;

ADSORPTION KINETICS; ARTICLE; ASPERGILLUS OCHRACEUS; CALIBRATION; COFFEE; CONTROLLED STUDY; HUMIDITY; HYDRODYNAMICS; INCUBATION TIME; MOISTURE; NONHUMAN; QUANTITATIVE ANALYSIS; STORAGE TEMPERATURE; TEMPERATURE DEPENDENCE; TOXIN SYNTHESIS;

ASPERGILLUS; ASPERGILLUS OCHRACEUS;

EID: 3042663183     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2003.08.006     Document Type: Article

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