Kinetics of ochratoxin A destruction during coffee roasting

Food Control

Volumn 21, Issue 6, 2010, Pages 872-877

  Ferraz, Mariano B M ^a   Farah, Adriana ^b   Iamanaka, Beatriz T ^a   Perrone, Daniel ^b   Copetti, Marina V ^a   Marques, Viviane X ^b   Vitali, Alfredo A ^a   Taniwaki, Marta H ^a  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Chlorogenic acids; Coffee; Coffee roasting; Modeling; Ochratoxin A

Indexed keywords

ASPERGILLUS; BACTERIA (MICROORGANISMS); COFFEA ARABICA;

EID: 75149176703     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.12.001     Document Type: Article

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