Traditional procedures of cocoa processing and occurrence of ochratoxin - A in the derived products

Journal of Chemical and Pharmaceutical Research

Volumn 4, Issue 2, 2012, Pages 1332-1339

  Mounjouenpou, Pauline ^a   Mbang, Joseph Amang A ^a   Guyot, Bernard ^b   Guiraud, Joseph Pierre ^b  

^a INSTITUTE OF AGRICULTURAL RESEARCH FOR DEVELOPMENT IRAD   (Cameroon)

^b CIRAD   (France)

Author keywords

Cocoa; Cocoa derived products; OTA; Traditional techniques of cocoa processing

Indexed keywords

COCOA BEANS; COCOA BUTTER; COCOA POWDER; DERIVED PRODUCTS; EUROPEAN UNION; FLUORIMETRIC DETECTION; OTA; POST-HARVEST TREATMENTS; PROCESSING TECHNIQUE; TIME DURATION; TRADITIONAL TECHNIQUES;

CALCINATION; COMBINATORIAL CIRCUITS; HARDWOODS;

COCOA;

OCHRATOXIN;

ANALYTIC METHOD; ARTICLE; BEAN; BUTTER; CACAO; CONTROLLED STUDY; EUROPEAN UNION; FLUOROMETRY; FOOD CONTAMINATION; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; NONHUMAN;

CALCINATION; HARDWOODS; HARVESTING; POLLUTION; RAW MATERIALS; ROASTING; SHELLS; THEOBROMA;

EID: 84858650264     PISSN: None     EISSN: 09757384     Source Type: Journal    
DOI: None     Document Type: Article

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