Influence of roasting and brew preparation on the ochratoxin A content in coffee infusion

A study of the effect of coffee processing in the ochratoxin A (OTA) level has been carried out from the green beans to the drinking form. The analysis of OTA has been carried out by an in-house validated HPLC method with fluorescence detection. The limits of detection were 0.04 microgram/kg for gre...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food additives and contaminants 2005-05, Vol.22 (5), p.463-471
Hauptverfasser:	Perez de Obanos, A, Gonzalez-Penas, E, Lopez de Cerain, A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences brewing Chromatography, High Pressure Liquid - methods Coffea - chemistry coffee (beverage) Coffee - chemistry coffee beans coffee brew coffee processing methods Coffee, tea and other stimulative beverage industries decontamination Environmental Exposure - adverse effects food contamination Food Contamination - analysis Food industries food pathogens food processing quality Food toxicology Fundamental and applied biological sciences. Psychology green coffee Hot Temperature HPLC Humans Mycotoxins Mycotoxins - analysis ochratoxin A Ochratoxins - analysis Reproducibility of Results roasted coffee roasting toxigenic strains
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!