Alteração - Atendimento do Repositório Institucionalclique aqui para acessar a portaria
Please use this identifier to cite or link to this item:
Full metadata record
|dc.creator||Silva, Daiani Maria da||-|
|dc.creator||Pereira, Rosemary Gualberto Fonseca Alvarenga||-|
|dc.creator||Paiva, Leandro Carlos||-|
|dc.creator||Batista, Luís Roberto||-|
|dc.identifier.citation||OLIVEIRA, G. et al. Effect of different roasting levels and particle sizes on ochratoxin A concentration in coffee beans. Food Control, [S.l.], v. 34, n. 2, p. 651-656, Dec. 2013.||pt_BR|
|dc.description.abstract||Contamination of roasted coffee with ochratoxin A (OTA) is directly related to the processing quality throughout the coffee production chain, from the farming to the roasting processes. The aim of this study was to evaluate the effects of roasting and particle size on the residual concentration of ochratoxin A in roasted and ground coffee. Coffee beans were arti fi cially contaminated with Aspergillus ochraceus . The beans were roasted to three levels (light, medium and dark) and ground into three types ( fi ne, medium and coarse) after an incubation period. OTA quanti fi cation was performed using high-performance liquid chromatography. The combination of dark roast and coarse particle size had the lowest concentration of OTA, 3.06 m g/kg with a 97.17% reduction. The results of this study show that roasting and particle size, rather than roasting alone, are critical for the residual concentration of OTA in roasted and ground coffee beans.||pt_BR|
|dc.publisher||European Federation of Food Science and Technology||pt_BR|
|dc.title||Effect of different roasting levels and particle sizes on ochratoxin A concentration in coffee beans||pt_BR|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.