Differential effects on the cyanogenic glycoside content of fermenting cassava root pulp by β-glucosidase and microbial activities
- 1 March 1983
- journal article
- research article
- Published by Elsevier in Toxicology Letters
- Vol. 15 (4) , 335-339
- https://doi.org/10.1016/0378-4274(83)90153-4
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Changes in the hydrocyanic acid concentration during traditional processing of cassava into ‘gari’ and ‘lafun’Food Chemistry, 1978
- An enzymatic assay for the total cyanide content of cassava (manihot esculenta crantz)Journal of the Science of Food and Agriculture, 1978
- Cyanogenic glycosidesJournal of Agricultural and Food Chemistry, 1969
- Inhibition of glycosidases by aldonolactones of corresponding configuration. 4. Inhibitors of mannosidase and glucosidaseBiochemical Journal, 1964
- A Two-Stage Fermentation of CassavaNature, 1959