Effects of cassava processing on residual cyanide
1983
Cooke, R.D. (Tropical Products Institute, London (UK). Microbiology and Fermentation Section)
Cassava is usually processed by a wide range of methods to reduce its toxicity. These methods comprise a combination of drying, soaking, boiling, and fermentation. All these processes decrease the total cyanide content of the cassava. A key step in obtaining low residual cyanide concentrations is the conversion of most of the cyanogenic glucosides to free cyanide in the initial processing stage. Free cyanide is much easier to remove than bound cyanide.
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书目信息
出版者
IDRC
其它主题
Residuos/ ensayo; Metodos; Toxicite; Desintoxicacion; Acido cianhidrico; Residu/ testage
语言
英语
注释
Summaries (En, Fr, Es); *IDRC also on microfiche
ISBN
0-88936-368-4
类型
Conference; Summary; Non-Conventional
来源
Cassava toxicity and thyroid: research and public health issues, Delange, F.Ahluwalia, R. (eds.).- Ottawa (Canada): IDRC, 1983.- ISBN 0-88936-368-4. En. ed. p. 138-142
粮农组织大会
Workshop on Cassava Toxicity and Thyroid, Ottawa (Canada), 31 May - 2 Jun 1982
1990-08-15
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