مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

237
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

99
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

EFFECTS OF DIFFERENT TEMPERATURES AND DURATIONS OF HEATING ON THE REDUCTION OF OCHRATOXIN A IN BREAD SAMPLES

Pages

  209-214

Abstract

 Ochratoxin A (OTA) is a mycotoxin produced in corn, rice, and flour. It is a major concern for animal and human health. The purpose of this study was the evaluation of OTA contamination in BREAD samples gathered from bakeries, in different TEMPERATURES and durations of HEATING. In this study, 32 samples (4 samples of flour and 28 samples of BREAD) were randomly collected from different bakeries in Babol city, Mazandaran province, Iran, in fall 2013. The OTA content of the samples was measured in different TEMPERATURES and durations of HEATING using competitive direct enzyme-linked immunosorbent assay (CD-ELISA) method. Nonparametric Kruskal-Wallis was applied for data analysis. Results proved that reduction in the amount of OTA in samples during the HEATING process was significant and longer duration of HEATING was more effective, than raising the temperature, on OTA reduction. The highest percentage of OTA reduction occurred in constant temperature and when 2 minutes were added to the original time of HEATING. The lowest reduction rate of this toxin was observed in constant temperature and when 4 minutes was deducted from the original time in each bakery. Our study showed that BREAD and flour samples do in fact contain OTA, but this toxin is being reduced through HEATING. Since BREAD is the most consumed food in the world and also Iran, determination, management, and reduction of OTA in BREAD should be considered seriously.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    HASHEMI KAROUEI, MASOUD, GHOLAMPOUR AZIZI, ISSA, ROUHI, SAMANEH, & TASHAYYO, MAHDI. (2014). EFFECTS OF DIFFERENT TEMPERATURES AND DURATIONS OF HEATING ON THE REDUCTION OF OCHRATOXIN A IN BREAD SAMPLES. JOURNAL OF ADVANCES IN ENVIRONMENTAL HEALTH RESEARCH, 2(4), 209-214. SID. https://sid.ir/paper/346686/en

    Vancouver: Copy

    HASHEMI KAROUEI MASOUD, GHOLAMPOUR AZIZI ISSA, ROUHI SAMANEH, TASHAYYO MAHDI. EFFECTS OF DIFFERENT TEMPERATURES AND DURATIONS OF HEATING ON THE REDUCTION OF OCHRATOXIN A IN BREAD SAMPLES. JOURNAL OF ADVANCES IN ENVIRONMENTAL HEALTH RESEARCH[Internet]. 2014;2(4):209-214. Available from: https://sid.ir/paper/346686/en

    IEEE: Copy

    MASOUD HASHEMI KAROUEI, ISSA GHOLAMPOUR AZIZI, SAMANEH ROUHI, and MAHDI TASHAYYO, “EFFECTS OF DIFFERENT TEMPERATURES AND DURATIONS OF HEATING ON THE REDUCTION OF OCHRATOXIN A IN BREAD SAMPLES,” JOURNAL OF ADVANCES IN ENVIRONMENTAL HEALTH RESEARCH, vol. 2, no. 4, pp. 209–214, 2014, [Online]. Available: https://sid.ir/paper/346686/en

    Related Journal Papers

  • No record.

    • Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops






    Move to top
    telegram sharing button
    whatsapp sharing button
    linkedin sharing button
    twitter sharing button
    email sharing button
    email sharing button
    email sharing button
    sharethis sharing button