Title | A Method Of Reducing Aflatoxin And Ochratoxin In Whole Spice |
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Project Leader | |
Name | Jinap Selamat |
Telephone No. | 0389468367 |
jinap@putra.upm.edu.my | |
Faculty | Food Science and Technologies |
IP Information | |
IP Type | Patent |
Filed Date | 04-08-2011 |
Application No. | PI2011001590 |
Country Filing | Malaysia |
Applicant | Universiti Putra Malaysia |
Granted Date | 31-07-2017 |
IP Number | MY162819A |
Abstract | |
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. | |
Technology | - |
Inventor | Jinap Selamat |
Statement of Novelty | |
Work Start Date | |
Work End Date | |
Classification | |
Commercialised Status | |
Faculty | Food Science and Technologies |