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

► There was a widespread and low contamination of cocoa products by ochratoxin A. ► Tendency of higher amounts of ochratoxin A with higher cocoa solids content. ► Shelling was the main process responsible for OTA reduction in chocolate processing. ► About 93.6% of the ochratoxin A was reduced during...

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Veröffentlicht in:	Food chemistry 2013-01, Vol.136 (1), p.100-104
Hauptverfasser:	Copetti, Marina V., Iamanaka, Beatriz T., Nester, Melanie A., Efraim, Priscilla, Taniwaki, Marta H.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Byproducts Cacao - chemistry Cakes Chocolate Chromatography, High Pressure Liquid Cocoa Cocoa processing Cocos - chemistry Confectionery products and chocolate industries, honey Contamination Food Contamination - analysis Food Handling Food industries Food toxicology Foods Fundamental and applied biological sciences. Psychology Mycotoxin Ochratoxin reduction Ochratoxins - analysis Reduction Shells
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