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A method of reducing aflatoxin and ochratoxin in whole spice.

Jinap Selamat. (2011) A method of reducing aflatoxin and ochratoxin in whole spice.

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Abstract

The present invention relates to a method of reducing aflatoxin and ochratoxin in whole spices characterised by the steps of applying a sulphurous salt to the whole spices to produce treated whole spices and heating the treated whole spices. The whole spices are peppercorns and the sulphorous salt is ranging from 0.25 to 2.00% w/w and selected from a group consisting of sodium bisulfite, sodium hydrosulfite and sodium sulphate. The heating is achieved by autoclaving or boiling.

Item Type:Patent
Keyword:Aflatoxin; Ochratoxin; Spices.
Faculty or Institute:Faculty of Food Science and Technology
Application Number:PI2011001590
Filing Date:2011-04-08
ID Code:32110
Deposited By: Suzila Mohamad Kasim
Deposited On:16 Oct 2014 10:00
Last Modified:16 Oct 2014 10:00

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