Ochratoxin A levels in spices and dried nuts consumed in Tunisia

Food Additives and Contaminants: Part B Surveillance

Volumn 3, Issue 1, 2010, Pages 52-57

  Zaied, Chiraz ^a   Abid, Salwa ^a   Bouaziz, Chayma ^a   Chouchane, Salwa ^a   Jomaa, Mohamed ^a   Bacha, Hassen ^a  

^a Faculty of Dentistry   (Tunisia)

Author keywords

Chromatography, HPLC; Clean up, affinity columns; Dried fruit; Environmental contaminants; Mycotoxins; Ochratoxin A; Peanuts; Risk assessment

Indexed keywords

ARACHIS HYPOGAEA; CAPSICUM ANNUUM VAR. ANNUUM; CARUM CARVI; CORIANDRUM SATIVUM; CURCUMA; CURCUMA LONGA; PIPER NIGRUM; PISTACIA VERA; PRUNUS DULCIS;

MYCOTOXIN; OCHRATOXIN;

AFFINITY CHROMATOGRAPHY; ANALYSIS; BLACK PEPPER; CHEMISTRY; CURCUMA; DIET; EUROPEAN UNION; FOOD ANALYSIS; FOOD CONTAMINATION; HUMAN; MAXIMUM ALLOWABLE CONCENTRATION; NUT; PROCEDURES; REPRODUCIBILITY; SPICE; TUNISIA;

BLACK PEPPER; CHROMATOGRAPHY, AFFINITY; CURCUMA; DIET; EUROPEAN UNION; FOOD ANALYSIS; FOOD CONTAMINATION; HUMANS; MAXIMUM ALLOWABLE CONCENTRATION; MYCOTOXINS; NUTS; OCHRATOXINS; REPRODUCIBILITY OF RESULTS; SPICES; TUNISIA;

EID: 77951143908     PISSN: 19393210     EISSN: 19393229     Source Type: Journal    
DOI: 10.1080/19440041003587302     Document Type: Article

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