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dc.contributor.authorOzden, Sibel
dc.contributor.authorAlpertunga, Büket
dc.contributor.authorAkdeniz, Ayse Sibel
dc.date.accessioned2021-03-06T10:28:14Z
dc.date.available2021-03-06T10:28:14Z
dc.date.issued2012
dc.identifier.citationOzden S., Akdeniz A. S. , Alpertunga B., "Occurrence of ochratoxin A in cereal-derived food products commonly consumed in Turkey", FOOD CONTROL, cilt.25, ss.69-74, 2012
dc.identifier.issn0956-7135
dc.identifier.otherav_ea83b14c-6fb9-4323-9e5e-49dc6214e3fd
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/154032
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2011.10.015
dc.description.abstractOchratoxin A (OTA) is a mycotoxin that can be found in several food commodities including cereals, wine, coffee, cacao, spices or dried fruits, resulting in chronic human exposure. The aim of our study was to investigate the presence of OTA in widely consumed cereal-derived products commercialized in Turkey. A total of 142 samples were collected from different supermarkets and traditional bazaars in Istanbul during 2008-2010 years. The analytical methods used in our study involved the liquid/liquid extraction of OTA, immunoaffinity clean-up and high performance liquid chromatography determination with fluorescence detection. The frequencies of OTA contamination were 21.62%, 19.05% and 55.95% and the mean concentrations of positive samples were 0.32 mu g/kg, 0.14 mu g/kg, 0.41 mu g/kg for breakfast cereals, cereal-based baby foods and tarhana samples, respectively. Our findings show that contamination levels of OTA in all cereal-derived products were lower than the permitted level by European Commission Regulation. (c) 2011 Elsevier Ltd. All rights reserved.
dc.language.isoeng
dc.subjectMühendislik ve Teknoloji
dc.subjectGıda Mühendisliği
dc.subjectZiraat
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.titleOccurrence of ochratoxin A in cereal-derived food products commonly consumed in Turkey
dc.typeMakale
dc.relation.journalFOOD CONTROL
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.identifier.volume25
dc.identifier.issue1
dc.identifier.startpage69
dc.identifier.endpage74
dc.contributor.firstauthorID76336


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