บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Behaviour and reduction of ochratoxin A in green coffee beans in response to various processing methods.

HEILMANN, W., REHFELDT, A.G. and ROTZOLL, F.

European Food Research and Technology 209: 297-300.

1999

บทคัดย่อ

Behaviour and reduction of ochratoxin A in green coffee beans in response to various processing methods.

A program to check whether existing technologies for the quality control, selection and/or treatment of green coffee beans are appropriate for the reduction of OA levels in coffee beans was initiated by the German Coffee Association. The results showed that all types of processing evaluated, especially decaffeination with solvents, reduced OA levels significantly. An earlier study showed that coffee roasting and extraction, as in the case of soluble coffee, led to a reduction in the levels of OA.