The production of ochratoxin A by Aspergillus ochraceus in raw coffee at different equilibrium relative humidity and under alternating temperatures

dc.creatorPalacios-Cabrera, H
dc.creatorTaniwaki, MH
dc.creatorMenezes, HC
dc.creatorIamanaka, BT
dc.date2004
dc.dateOCT
dc.date2014-11-16T08:12:15Z
dc.date2015-11-26T17:23:59Z
dc.date2014-11-16T08:12:15Z
dc.date2015-11-26T17:23:59Z
dc.date.accessioned2018-03-29T00:11:18Z
dc.date.available2018-03-29T00:11:18Z
dc.identifierFood Control. Elsevier Sci Ltd, v. 15, n. 7, n. 531, n. 535, 2004.
dc.identifier0956-7135
dc.identifierWOS:000222742000006
dc.identifier10.1016/j.foodcont.2003.08.006
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/72288
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/72288
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/72288
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1283966
dc.descriptionThe effect of alternating temperatures in the storage of coffee was studied. From the day and night values, two average temperatures (25 and 14degreesC) were chosen. Such changes may occur, mainly during storage in farm barns and transport. The study was carried out under different conditions of equilibrium relative humidity (ERH): 80%, 87% and 95% for the production of ochratoxin A (OTA) by Aspergillus ochraceus in raw coffee. Temperatures were cycled at 12 It intervals. Coffee was also maintained at 25degreesC under similar conditions, but without temperature cycling, at the same three values of relative humidity. Ochratoxin production was analysed after periods of 39 and 60 days after the coffee had reached the equilibrium relative humidity. The water activity and moisture content of coffee were checked and OTA production was quantified. There was little or no OTA production at 80%, ERH; at 87% and 95% OTA production was high after different days of incubation. Under alternating temperatures OTA production was higher than at constant temperature, and alternating temperatures indirectly favoured OTA production due to condensation and a subsequent rapid increase in moisture content and water activity of the coffee beans. (C) 2003 Elsevier Ltd. All rights reserved.
dc.description15
dc.description7
dc.description531
dc.description535
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Control
dc.relationFood Control
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectcoffee
dc.subjectochratoxin A
dc.subjectAspergillus ochraceus
dc.subjectalternating temperatures
dc.subjectwater activity
dc.subjectBrazilian Coffee
dc.subjectSpoilage
dc.subjectStorage
dc.subjectGrowth
dc.subjectGrain
dc.subjectFoods
dc.titleThe production of ochratoxin A by Aspergillus ochraceus in raw coffee at different equilibrium relative humidity and under alternating temperatures
dc.typeArtículos de revistas


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