The effects of processing techniques in reducing cyanogen levels during the production of some Cameroonian cassava foods
- 30 June 2006
- journal article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 19 (4) , 354-363
- https://doi.org/10.1016/j.jfca.2005.02.004
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Cassava retting: Optimisation of a traditional fermentation by an experimental research methodologyJournal of the Science of Food and Agriculture, 1994
- Degradation of cassava linamarin by lactic acid bacteriaBiotechnology Letters, 1992
- An outbreak of acute intoxications from consumption of insufficiently processed cassava in TanzaniaNutrition Research, 1992
- Shortcuts in Cassava Processing and Risk of Dietary Cyanide Exposure in ZaireFood and Nutrition Bulletin, 1992
- Variations in cyanogen content of cassava during village processing in CameroonFood Chemistry, 1992
- Improved enzymic assay for cyanogens in fresh and processed cassavaJournal of the Science of Food and Agriculture, 1991
- Purification, Characterization, and Localization of Linamarase in CassavaPlant Physiology, 1990
- The microbial breakdown of linamarin in fermenting pulp of cassava (Manihot esculenta Crantz)World Journal of Microbiology and Biotechnology, 1986
- Studies on the microbiology of cassava retting for foo‐foo productionJournal of Applied Bacteriology, 1984
- An enzymatic assay for the total cyanide content of cassava (manihot esculenta crantz)Journal of the Science of Food and Agriculture, 1978