• Corpus ID: 54863474

Quality control of coffee substitutes: Ochratoxin a residues

@inproceedings{Vieira2013QualityCO,
  title={Quality control of coffee substitutes: Ochratoxin a residues},
  author={Tiago Vieira},
  year={2013}
}
I RESUMO II WORKS DEVELOPED DURING THE PREPARATION OF THIS THESIS: III ACKNOWLEDGEMENTS V LIST OF CONTENTS VI LIST OF FIGURES VIII LIST OF TABLES IX ABBREVIATIONS AND SYMBOLS XI THEORETICAL PART 1 
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How do coffee substitutes compare to coffee? A comprehensive review of its quality characteristics, sensory characters, phytochemicals, health benefits and safety

References

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Contaminação toxicológica de resíduos vitivinícolas : Ocratoxina A

Tese de mestrado. Engenharia do Ambiente (Ramo de Gestao e Tratamento de Residuos Industriais). Faculdade de Engenharia. Universidade do Porto. 2007

Ochratoxin A on green coffee: influence of harvest and drying processing procedures.

Evaluating ochratoxin A contamination in green coffee obtained by different harvesting and drying operations and from fruits of different ripening stages in order to identify hazards found "Varrição" coffee, consisting of fruits that fell from the tree spontaneously and stayed longer on the ground before being harvested, was the most contaminated.

Collaborative study of a method for the determination of ochratoxin A in green coffee.

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  • Chemistry
    Journal - Association of Official Analytical Chemists
  • 1975
The average recovery for the 7 samples spiked at 3 levels of ochratoxin A was 69.1%, comparable to other visual thin layer chromatographic methods of mycotoxin detection.

Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceus

Reducing the concentration of contaminated coffee beans by roasting under these conditions is ineffective because almost all of the ochratoxin A was infused into the coffee decoction when the roasted samples were ground and extracted with boiling water.

Conditions of formation of ochratoxin A in drying, transport and in different commodities

  • N. MaganD. Aldred
  • Environmental Science, Medicine
    Food additives and contaminants
  • 2005
Minimizing OTA contamination in grapes, vine fruits and other commodities including coffee and cocoa require clear guidelines on safe moisture and temperature regimes pre- and post-harvest for the development of effective management strategies based on ecological criteria.

Survey of ochratoxin A in UK retail coffees.

Results indicate that coffee products are not a major dietary source of OTA in the UK, and a new method providing sensitivity to low concentrations was developed for the analysis of ochratoxin A in roast and ground and soluble coffee.

OTA-producing fungi in foodstuffs: A review

Incidence of ochratoxin A in roast and ground coffee and soluble coffee consumed in the city of Belo Horizonte, MG

The occurrence of ochratoxin A was measured in soluble coffee samples and roast and ground coffee, market in Belo Horizonte / MG, between october/1998 and may / 1999. The method used for determining…

Ochratoxin a contamination of cereal grains and coffee in Hungary in the year 2001.

The high prevalence and high levels of OTA contamination in feed grains can be explained by the unfavourable storage conditions, and this finding suggests that OA-related health problems may arise in animals, and that foods of animal origin may be contaminated with this mycotoxin.

A study of the contamination by ochratoxin A of green and roasted coffee beans.

The beverages prepared from artificially contaminated coffee using the most common types of coffee makers showed no residues of ochratoxin A.
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