Conditions of formation of ochratoxin A in drying, transport and in different commodities

Food Additives and Contaminants

Volumn 22, Issue SUPPL. 1, 2005, Pages 10-16

  Magan, Naresh ^a   Aldred, David ^a  

^a CRANFIELD UNIVERSITY   (United Kingdom)

Author keywords

Environmental factors; Food commodities; Gas composition; Growth; Ochratoxin A; Temperature; Water activity

Indexed keywords

OCHRATOXIN;

ARTICLE; ASPERGILLUS; ASPERGILLUS CARBONARIUS; ASPERGILLUS OCHRACEUS; BARLEY; CACAO; CEREAL; COFFEE; CONTROLLED ATMOSPHERE; ENVIRONMENTAL FACTOR; ENVIRONMENTAL TEMPERATURE; EUROPE; FOOD CONTAMINATION; FOOD PROCESSING; FOOD SAFETY; GRAPE; HUMIDITY; MAIZE; MOISTURE; NONHUMAN; PENICILLIUM; PENICILLIUM VERRUCULOSUM; PLANT GROWTH; PRIORITY JOURNAL; RISK REDUCTION; STATISTICAL MODEL; WINE; BIOSYNTHESIS; CHEMISTRY; FOOD HANDLING; HUMAN; METHODOLOGY; REVIEW;

ASPERGILLUS; ASPERGILLUS CARBONARIUS; ASPERGILLUS OCHRACEUS; FUNGI; HORDEUM VULGARE SUBSP. VULGARE; PENICILLIUM VERRUCOSUM; THEOBROMA CACAO; VITACEAE; ZEA MAYS;

CACAO; CEREALS; COFFEE; FOOD CONTAMINATION; FOOD HANDLING; HUMANS; OCHRATOXINS; VITIS;

EID: 33645469270     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030500412154     Document Type: Article

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