Exposure risk assessment to ochratoxin A through consumption of juice and wine considering the effect of steam extraction time and vinification stages

Food and Chemical Toxicology

Volumn 109, Issue , 2017, Pages 237-244

  Dachery, Bruna ^a   Veras, Flávio Fonseca ^a   Dal Magro, Lucas ^a   Manfroi, Vitor ^a   Welke, Juliane Elisa ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Exposure risk; Mycotoxins; Processing effect; Risk assessment; Toxic compounds

Indexed keywords

OCHRATOXIN; PHENOL DERIVATIVE;

ARTICLE; ASPERGILLUS; BRAZIL; FOOD CONTAMINATION; FOOD PROCESSING; GRAPE; GRAPE JUICE; HEALTH HAZARD; RED WINE; RISK ASSESSMENT; STEAM EXTRACTION; VINIFICATION; WHITE WINE; WINE; ANALYSIS; CHEMISTRY; FRUIT AND VEGETABLE JUICE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; PRODUCT SAFETY; VITIS;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FRUIT AND VEGETABLE JUICES; HUMANS; OCHRATOXINS; RISK ASSESSMENT; VITIS; WINE;

EID: 85029144215     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2017.09.013     Document Type: Article

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