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97 related items for PubMed ID: 1493886

  • 1. Changes in cassava toxicity during processing into gari and ijapu--two fermented food products.
    Sokari TG, Karibo PS.
    Food Addit Contam; 1992; 9(4):379-84. PubMed ID: 1493886
    [Abstract] [Full Text] [Related]

  • 2. Loss of residual cyanogens in a cassava food during short-term storage.
    Onabolu AO, Oluwole OS, Bokanga M.
    Int J Food Sci Nutr; 2002 Jul; 53(4):343-9. PubMed ID: 12090030
    [Abstract] [Full Text] [Related]

  • 3. Impact of style of processing on retention and bioaccessibility of beta-carotene in cassava (Manihot esculanta, Crantz).
    Thakkar SK, Huo T, Maziya-Dixon B, Failla ML.
    J Agric Food Chem; 2009 Feb 25; 57(4):1344-8. PubMed ID: 19199597
    [Abstract] [Full Text] [Related]

  • 4. Moisture-pressure combination treatments for cyanide reduction in grated cassava.
    Harris MA, Koomson CK.
    J Food Sci; 2011 Feb 25; 76(1):T20-4. PubMed ID: 21535726
    [Abstract] [Full Text] [Related]

  • 5. Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyeke.
    Obilie EM, Tano-Debrah K, Amoa-Awua WK.
    Int J Food Microbiol; 2004 May 15; 93(1):115-21. PubMed ID: 15135588
    [Abstract] [Full Text] [Related]

  • 6. Strategies for elimination of cyanogens from cassava for reducing toxicity and improving food safety.
    Nambisan B.
    Food Chem Toxicol; 2011 Mar 15; 49(3):690-3. PubMed ID: 21074593
    [Abstract] [Full Text] [Related]

  • 7. Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food.
    Afoakwa EO, Kongor EJ, Annor GA, Adjonu R.
    Int J Food Sci Nutr; 2010 Aug 15; 61(5):449-62. PubMed ID: 20109125
    [Abstract] [Full Text] [Related]

  • 8. Effects of different rates of drying cassava root on its toxicity to broiler chicks.
    Panigrahi S, Rickard J, O'Brien GM, Gay C.
    Br Poult Sci; 1992 Dec 15; 33(5):1025-41. PubMed ID: 1493553
    [Abstract] [Full Text] [Related]

  • 9. Effect of traditional processing of cassava on the cyanide content of gari and cassava flour.
    Kemdirim OC, Chukwu OA, Achinewhu SC.
    Plant Foods Hum Nutr; 1995 Dec 15; 48(4):335-9. PubMed ID: 8882371
    [Abstract] [Full Text] [Related]

  • 10. The use of a starter culture in the fermentation of cassava for the production of "kivunde", a traditional Tanzanian food product.
    Kimaryo VM, Massawe GA, Olasupo NA, Holzapfel WH.
    Int J Food Microbiol; 2000 Jun 01; 56(2-3):179-90. PubMed ID: 10857544
    [Abstract] [Full Text] [Related]

  • 11. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R, Lindblad M.
    Int J Food Microbiol; 2009 Jan 31; 129(1):59-67. PubMed ID: 19064299
    [Abstract] [Full Text] [Related]

  • 12. The effect of processing on total organic acids content and mineral availability of simulated cassava-vegetable diets.
    Adewusi SR, Ojumu TV, Falade OS.
    Plant Foods Hum Nutr; 1999 Jan 31; 53(4):367-80. PubMed ID: 10540989
    [Abstract] [Full Text] [Related]

  • 13. Cyanide detoxification in cassava for food and feed uses.
    Padmaja G.
    Crit Rev Food Sci Nutr; 1995 Jul 31; 35(4):299-339. PubMed ID: 7576161
    [Abstract] [Full Text] [Related]

  • 14. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria.
    Chun J, Kim GM, Lee KW, Choi ID, Kwon GH, Park JY, Jeong SJ, Kim JS, Kim JH.
    J Food Sci; 2007 Mar 31; 72(2):M39-44. PubMed ID: 17995840
    [Abstract] [Full Text] [Related]

  • 15. The toxic effects of cassava (manihot esculenta grantz) diets on humans: a review.
    Aregheore EM, Agunbiade OO.
    Vet Hum Toxicol; 1991 Jun 31; 33(3):274-5. PubMed ID: 1650055
    [Abstract] [Full Text] [Related]

  • 16. The retail market for fresh cassava root tubers in the European Union (EU): the case of Copenhagen, Denmark--a chemical food safety issue?
    Kolind-Hansen L, Brimer L.
    J Sci Food Agric; 2010 Jan 30; 90(2):252-6. PubMed ID: 20355039
    [Abstract] [Full Text] [Related]

  • 17. Physicochemical properties and garification (gari yield) of selected cassava cultivars in Rivers State, Nigeria.
    Achinewhu SC, Barber LI, Ijeoma IO.
    Plant Foods Hum Nutr; 1998 Jan 30; 52(2):133-40. PubMed ID: 9839812
    [Abstract] [Full Text] [Related]

  • 18. Chemical safety of cassava products in regions adopting cassava production and processing--experience from Southern Africa.
    Nyirenda DB, Chiwona-Karltun L, Chitundu M, Haggblade S, Brimer L.
    Food Chem Toxicol; 2011 Mar 30; 49(3):607-12. PubMed ID: 20654674
    [Abstract] [Full Text] [Related]

  • 19. Direct detection of residual cyanide in cassava using spectroscopic techniques.
    Phambu N, Meya AS, Djantou EB, Phambu EN, Kita-Phambu P, Anovitz LM.
    J Agric Food Chem; 2007 Dec 12; 55(25):10135-40. PubMed ID: 17973447
    [Abstract] [Full Text] [Related]

  • 20. Processing and characteristics of soybean-fortified gari.
    Sanni MO, Sobamiwa AO.
    World J Microbiol Biotechnol; 1994 May 12; 10(3):268-70. PubMed ID: 24421008
    [Abstract] [Full Text] [Related]

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