Influencing factors on bread-derived exposure to ochratoxin A: type, origin and composition.

@article{Duarte2010InfluencingFO,
  title={Influencing factors on bread-derived exposure to ochratoxin A: type, origin and composition.},
  author={Sofia Cancela Duarte and J Bento and Angelina Pena and Celeste Matos Lino and Cristina Delerue-Matos and Maria Beatriz Prior Pinto Oliveira and Michael R Alves and Jos{\'e} A. Pereira},
  journal={Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association},
  year={2010},
  volume={48 8-9},
  pages={2139-47}
}
The nearly ubiquitous consumption of cereals all over the world renders them an important position in international nutrition, but concurrently allocates exposure to possible contained contaminants. Mycotoxins are natural food contaminants, difficult to predict, evade, and reduce, so it is important to establish the real contribution of each contaminated food product, with the aim to evaluate mycotoxin exposure. This was the key objective of this survey and analysis for ochratoxin A content on… CONTINUE READING

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