Kedjebo K.B.D., Guehi T.S., Kouakou B., Durand N., Aguilar P., Fontana A., Montet D.
2015
Cocoa beans are the principal raw material for chocolate manufacture. Moulds have an important place in the change in the quality of cocoa beans due to their role in the production of free fatty acids and mycotoxins, namely ochratoxin A (OTA). This study investigated the impact of the key post-harvest treatments, namely the fermentation and drying methods on OTA contamination of raw cocoa beans. ...
Contamination et toxicologie alimentaires; Traitement et conservation des produits alimentaires
2015
Cocoa beans are the principal raw material for chocolate manufacture. Moulds have an important place in the change in the quality of cocoa beans due to their role in the production of free fatty acids and mycotoxins, namely ochratoxin A (OTA). This study investigated the impact of the key post-harvest treatments, namely the fermentation and drying methods on OTA contamination of raw cocoa beans. ...
Contamination et toxicologie alimentaires; Traitement et conservation des produits alimentaires