Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture

Food Chemistry

Volumn 136, Issue 1, 2013, Pages 100-104

  Copetti, Marina V ^a   Iamanaka, Beatriz T ^b   Nester, Melanie A ^b   Efraim, Priscilla ^c   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

Cocoa processing; Mycotoxin; Ochratoxin reduction

Indexed keywords

COCOA BEANS; COCOA BUTTER; COCOA POWDER; IMMUNOAFFINITY COLUMNS; MYCOTOXIN; OCHRATOXIN A; TECHNOLOGICAL CONDITIONS;

ANTIGEN-ANTIBODY REACTIONS; AUTOMOBILE MANUFACTURE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROCESSING;

COCOA;

OCHRATOXIN;

ARTICLE; BEAN; BUTTER; CACAO; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IMMUNOAFFINITY CHROMATOGRAPHY; LIQUID; NONHUMAN; POWDER;

CACAO; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COCOS; FOOD CONTAMINATION; FOOD HANDLING; OCHRATOXINS;

THEOBROMA CACAO;

EID: 84865327993     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.093     Document Type: Article

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