Citation
Jinap Selamat
(2011)
A method of reducing aflatoxin and ochratoxin in whole spice.
PI2011001590.
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.
Download File
Full text not available from this repository.
|
Additional Metadata
| Item Type: | Patent |
|---|---|
| Application Number: | PI2011001590 |
| Filing Date: | 2011-04-08 |
| Divisions: | Faculty of Food Science and Technology |
| Keywords: | Aflatoxin; Ochratoxin; Spices. |
| Depositing User: | Suzila Mohamad Kasim |
| Date Deposited: | 16 Oct 2014 02:00 |
| Last Modified: | 16 Oct 2014 02:00 |
| URI: | http://psasir.upm.edu.my/id/eprint/32110 |
| Statistic Details: | View Download Statistic |
Actions (login required)
 |
View Item |