Effect of processing on ochratoxin A content in dried beans

Food Additives and Contaminants - Part A

Volumn 26, Issue 10, 2009, Pages 1389-1395

  Iha, M H ^a   Trucksess, M W ^b   Tournas, V H ^b  

^a INSTITUTO ADOLFO LUTZ   (Brazil)

^b CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

Beans; Immunoaffinity columns; Mycotoxins; Ochratoxin A; Processing HPLC

Indexed keywords

BICARBONATE; METHANOL; OCHRATOXIN;

ARTICLE; ASPERGILLUS OCHRACEUS; BEAN; CONTENT ANALYSIS; CONTROLLED STUDY; COOKING; FLUORESCENCE ANALYSIS; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD ORGANISM; FOOD PROCESSING; FOOD WASHING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IMMUNOAFFINITY CHROMATOGRAPHY; ISOLATION AND PURIFICATION; LIQUID CHROMATOGRAPHY; NONHUMAN; PRIORITY JOURNAL; PROCESS DEVELOPMENT; TOXIN ANALYSIS;

ASPERGILLUS OCHRACEUS;

ANIMALS; FABACEAE; FOOD CONTAMINATION; FOOD HANDLING; OCHRATOXINS;

EID: 70349423589     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030903013286     Document Type: Article

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