Influencing factors on bread-derived exposure to ochratoxin A: Type, origin and composition

Food and Chemical Toxicology

Volumn 48, Issue 8-9, 2010, Pages 2139-2147

  Duarte, S C ^a   Bento, J ^a   Pena, A ^a   Lino, C M ^a   Delerue Matos, C ^b   Oliveira, M B P P ^c   Alves, M R ^c   Pereira, J A ^d  

^a UNIVERSITY OF COIMBRA   (Portugal)

^b INSTITUTO SUPERIOR DE ENGENHARIA DO PORTO   (Portugal)

^c UNIVERSITY OF PORTO   (Portugal)

^d INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

Bread; Cereal; Exposure; Ochratoxin A; Origin; Portugal

Indexed keywords

OCHRATOXIN; CARCINOGEN; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS;

ARTICLE; BREAD; CONTROLLED STUDY; FOOD ANALYSIS; FOOD CONTAMINATION; GRAIN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MAIZE; POPULATION EXPOSURE; PORTUGAL; WHEAT; ANALYSIS; CEREAL; CHEMISTRY; DIET; HEALTH SURVEY; HUMAN; POPULATION; QUALITY CONTROL; RISK; SPECTROFLUOROMETRY;

TRITICUM AESTIVUM; ZEA MAYS;

BREAD; CARCINOGENS; CEREALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIET SURVEYS; FOOD CONTAMINATION; HEALTH SURVEYS; HUMANS; INDICATORS AND REAGENTS; OCHRATOXINS; POPULATION; PORTUGAL; QUALITY CONTROL; RISK; SPECTROMETRY, FLUORESCENCE;

EID: 77955057675     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2010.05.019     Document Type: Article

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