| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542651 | Food Chemistry | 2013 | 5 Pages |
Abstract
⺠There was a widespread and low contamination of cocoa products by ochratoxin A. ⺠Tendency of higher amounts of ochratoxin A with higher cocoa solids content. ⺠Shelling was the main process responsible for OTA reduction in chocolate processing. ⺠About 93.6% of the ochratoxin A was reduced during the chocolate making process.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Marina V. Copetti, Beatriz T. Iamanaka, Melanie A. Nester, Priscilla Efraim, Marta H. Taniwaki,