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A method of reducing aflatoxin and ochratoxin in whole spice.


Citation

Jinap Selamat (2011) A method of reducing aflatoxin and ochratoxin in whole spice. PI2011001590.

Abstract / Synopsis

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.


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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

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