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Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/15148
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Campo DCValorIdioma
dc.creatorBatista, Luís Roberto-
dc.creatorChalfoun, Sara Maria-
dc.creatorSilva, Cristina Ferreira-
dc.creatorCirillo, Marcelo-
dc.creatorVarga, Eugênia Azevedo-
dc.creatorSchwan, Rosane Freitas-
dc.date.accessioned2017-08-11T19:52:42Z-
dc.date.available2017-08-11T19:52:42Z-
dc.date.issued2009-09-
dc.identifier.citationBATISTA, 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.urihttp://www.sciencedirect.com/science/article/pii/S0956713508002818pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/15148-
dc.description.abstractThe 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.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceFood Controlpt_BR
dc.subjectOchratoxin Apt_BR
dc.subjectCoffee - Fungipt_BR
dc.subjectAspergilluspt_BR
dc.subjectOcratoxina Apt_BR
dc.subjectCafé - Fungospt_BR
dc.titleOchratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methodspt_BR
dc.typeArtigopt_BR
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