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Campo DC | Valor | Idioma |
---|---|---|
dc.creator | Batista, Luís Roberto | - |
dc.creator | Chalfoun, Sara Maria | - |
dc.creator | Silva, Cristina Ferreira | - |
dc.creator | Cirillo, Marcelo | - |
dc.creator | Varga, Eugênia Azevedo | - |
dc.creator | Schwan, Rosane Freitas | - |
dc.date.accessioned | 2017-08-11T19:52:42Z | - |
dc.date.available | 2017-08-11T19:52:42Z | - |
dc.date.issued | 2009-09 | - |
dc.identifier.citation | BATISTA, L. R. et al. Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods. Food Control, Guildford, v. 20, n. 9, p. 784-790, Sept. 2009. | pt_BR |
dc.identifier.uri | http://www.sciencedirect.com/science/article/pii/S0956713508002818 | pt_BR |
dc.identifier.uri | http://repositorio.ufla.br/jspui/handle/1/15148 | - |
dc.description.abstract | The incidence of ochratoxin A was studied in different coffee (Coffea arabica L.) samples. A higher incidence of filamentous fungi was observed in the coffee swept from ground and floating coffee samples. The species Aspergillus ochraceus, Aspergillus sulphureus and Aspergillus sclerotiorum were ochratoxin A producing. In 128 (44%) samples ochratoxin A was not detected; however, in 89 samples (31%), ochratoxin A was detected at 0.1–5.0 μg/Kg levels. Other 25% samples presented contamination above 5.0 μg/Kg. This study showed that the fractions coffee swept from ground and floating coffee represents a serious risk of ochratoxin A contamination. | pt_BR |
dc.language | en_US | pt_BR |
dc.publisher | Elsevier | pt_BR |
dc.rights | restrictAccess | pt_BR |
dc.source | Food Control | pt_BR |
dc.subject | Ochratoxin A | pt_BR |
dc.subject | Coffee - Fungi | pt_BR |
dc.subject | Aspergillus | pt_BR |
dc.subject | Ocratoxina A | pt_BR |
dc.subject | Café - Fungos | pt_BR |
dc.title | Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods | pt_BR |
dc.type | Artigo | pt_BR |
Aparece nas coleções: | DBI - Artigos publicados em periódicos |
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