บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

The effect of cooking on ochratoxin A content of beans, variety Carioca.

MILANEZ, T.V. and LEITAO, M.F.F.

Food Additives and Contaminants 13 : 89-93.

1996

บทคัดย่อ

The effect of cooking on ochratoxin A content of beans, variety Carioca.

Beans (Phaseolus vuigaris L.), variety ‘Carioca’, were inoculated with spore suspensions of Aspergillus ochraceus and incubated at 25°C for 10 days.  Beans were then cooked under pressure, with and without previous soaking.  Cooking caused a reduction in the levels of OA of up to 84%.  The reduction in OA level was most pronounced when bean were soaked in water for 12hr before cooking under pressure at 115°C for 45 min.