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A method of reducing aflatoxin and ochratoxin in whole spice.

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 i...

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Main Author: Selamat, Jinap
Format: Patent
Language:English
Published: 2011
Online Access:http://psasir.upm.edu.my/id/eprint/32110/
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id my.upm.eprints.32110
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spelling my.upm.eprints.321102014-10-16T02:00:35Z http://psasir.upm.edu.my/id/eprint/32110/ A method of reducing aflatoxin and ochratoxin in whole spice. Selamat, Jinap 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. 2011-04-08 Patent NonPeerReviewed Jinap Selamat (2011) A method of reducing aflatoxin and ochratoxin in whole spice. PI2011001590. English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description 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.
format Patent
author Selamat, Jinap
spellingShingle Selamat, Jinap
A method of reducing aflatoxin and ochratoxin in whole spice.
author_facet Selamat, Jinap
author_sort Selamat, Jinap
title A method of reducing aflatoxin and ochratoxin in whole spice.
title_short A method of reducing aflatoxin and ochratoxin in whole spice.
title_full A method of reducing aflatoxin and ochratoxin in whole spice.
title_fullStr A method of reducing aflatoxin and ochratoxin in whole spice.
title_full_unstemmed A method of reducing aflatoxin and ochratoxin in whole spice.
title_sort method of reducing aflatoxin and ochratoxin in whole spice.
publishDate 2011
url http://psasir.upm.edu.my/id/eprint/32110/
_version_ 1643830513440391168
score 13.211869

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