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dc.contributor.authorGAZİOĞLU, IŞIL
dc.contributor.authorKolak, Ufuk
dc.date.accessioned2021-03-04T13:51:25Z
dc.date.available2021-03-04T13:51:25Z
dc.date.issued2018
dc.identifier.citationGAZİOĞLU I., Kolak U., "OCHRATOXIN A LEVELS IN FOOD AND BEVERAGE SAMPLES FROM TURKEY", ACTA ALIMENTARIA, cilt.47, sa.2, ss.189-194, 2018
dc.identifier.issn0139-3006
dc.identifier.othervv_1032021
dc.identifier.otherav_7e8b9ad1-8a2e-4cc4-82a4-17fe4cfe48eb
dc.identifier.urihttp://hdl.handle.net/20.500.12627/86410
dc.identifier.urihttps://doi.org/10.1556/066.2018.47.2.7
dc.description.abstractThe current work reports the ochratoxin A (OTA) levels in 23 food (bread, dried fruit, pulse) and beverage (black tea, coffee) products commonly consumed in Turkey determined with ELISA. OTA levels in kidney bean, haricot bean, and red lentil samples from Turkey were investigated for the first time in this study. The highest OTA levels were detected in instant coffee (158.9 mu g kg(-1)), black tea (139.5 mu g kg(-1)), and filter coffee (118.4 mu g kg(-1)) samples. Of the tested samples, 78.27% exceeded legal limits of OTA. These results support the existing knowledge that food and beverages should be regularly and effectively controlled to protect human health.
dc.language.isoeng
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectBESLENME VE DİYETETİK
dc.subjectSağlık Bilimleri
dc.subjectBeslenme ve Dietetik
dc.subjectTarımsal Bilimler
dc.subjectZiraat
dc.subjectGıda Mühendisliği
dc.subjectMühendislik ve Teknoloji
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.titleOCHRATOXIN A LEVELS IN FOOD AND BEVERAGE SAMPLES FROM TURKEY
dc.typeMakale
dc.relation.journalACTA ALIMENTARIA
dc.contributor.departmentBezmiâlem Vakıf Üniversitesi , Eczacılık Fakültesi , Temel Eczacılık Bilimleri Bölümü
dc.identifier.volume47
dc.identifier.issue2
dc.identifier.startpage189
dc.identifier.endpage194
dc.contributor.firstauthorID59043


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