Chemical safety of cassava products in regions adopting cassava production and processing - Experience from Southern Africa

Food and Chemical Toxicology

Volumn 49, Issue 3, 2011, Pages 607-612

  Nyirenda, D B ^a   Chiwona Karltun, L ^b   Chitundu, M ^c   Haggblade, S ^d   Brimer, L ^e  

^a UNIVERSITY OF ZAMBIA   (Zambia)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^c Programme Against Malnutrition (PAM)   (Zambia)

^d MICHIGAN STATE UNIVERSITY   (United States)

^e UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Cassava; Cyanogenic glucosides; Food safety; Manihot esculenta; Processing technologies; Southern Africa

Indexed keywords

GLUCOSIDE; NATURAL PRODUCT;

AGRICULTURAL WORKER; ARTICLE; CASSAVA; CENTRAL NERVOUS SYSTEM; CHEMICAL ANALYSIS; CYANOGENESIS; ENVIRONMENTAL EXPOSURE; FEMALE; FERMENTATION; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INDUSTRY; FOOD INTAKE; FOOD PROCESSING; FOOD SAFETY; HUMAN; KNOWLEDGE; MALAWI; MALE; MOZAMBIQUE; RISK ASSESSMENT; SEASONAL VARIATION; TANZANIA; ZAMBIA;

FEMALE; FOOD HANDLING; FOOD SAFETY; GLUCOSIDES; HUMANS; INTERVIEWS AS TOPIC; MALAWI; MALE; MANIHOT; NITRILES; PLANT ROOTS; QUESTIONNAIRES; ZAMBIA;

MANIHOT ESCULENTA;

EID: 79551610485     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2010.07.025     Document Type: Article

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