Determination of aflatoxins in by-products of industrial processing of cocoa beans

Food Additives and Contaminants - Part A

Volumn 29, Issue 6, 2012, Pages 972-978

  Copetti, Marina V ^a   Iamanaka, Beatriz T ^b   Pereira, José Luiz ^c   Lemes, Daniel P ^b   Nakano, Felipe ^b   Taniwaki, Marta H ^b  

^a FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

aflatoxin; chocolate; cocoa processing; methodology; mycotoxin; validation

Indexed keywords

AFLATOXINS; ANTIGEN-ANTIBODY REACTIONS; DAIRIES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

CHOCOLATE; COCOA PROCESSING; METHODOLOGY; MYCOTOXIN; VALIDATION;

COCOA;

AFLATOXIN B1; AFLATOXIN B2; AFLATOXIN G1; AFLATOXIN G2;

ARTICLE; CACAO; CONTROLLED STUDY; EXTRACTION; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PROCESSING; FUNGUS IDENTIFICATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; NONHUMAN; PRIORITY JOURNAL; VALIDATION STUDY;

THEOBROMA CACAO;

EID: 84860898473     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2012.660657     Document Type: Article

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