Influence of fermentation and drying materials on the contamination of cocoa beans by ochratoxin A

Influence of fermentation and drying materials on the contamination of cocoa beans by ochratoxin A

La ocratoxina A (OTA) es una micotoxina producida principalmente por especies de Aspergillus y Penicillium. La contaminacin̤ de alimentos con OTA es un riesgo sanitario importante. Su prevencin̤ ha sido un tema de estudio considerable en Costa de Marfil. En esta investigacin̤ se analiz ̤la influenci...

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Bibliographic Details
Other Authors: Dano Sb̌astien Djďǰ, Manda Pierre, Dembľ ̌Ardjourma, Kouassi Abla Ange Marie Joseph, Bibaud Joel Henri, Gouet Julien Zroh, Sika Charles Bruno Ze Maria, Molecular Diversity Preservation International (MDPI)
Format: Book
Language:English
Subjects:
Fermentacin̤
Cacao
Agroindustria
Secado
Fermentation
Agro-industry
Drying
Fermentacin̤ de cacao
Plataformas de secado
Toxinas
Ocratoxina A
Costa de Marfil
Cocoa fermentation
Drying platforms
Toxins
Ocratoxin A
Ivory coast
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Influence of fermentation and drying materials on the contamination of cocoa beans by ochratoxin A

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