Cassava toxicity, detoxification and its food applications: a review

Toxin Reviews

Volumn 40, Issue 1, 2021, Pages 1-16

  Panghal, Anil ^a   Munezero, Claudia ^a   Sharma, Paras ^b   Chhikara, Navnidhi ^a  

^a LOVELY PROFESSIONAL UNIVERSITY   (India)

^b NATIONAL INSTITUTE OF NUTRITION   (India)

Author keywords

cyanogenic glycosides; Food security; safety; starch; toxicity

Indexed keywords

CYANIDE; DETERGENT; GLYCOSIDE; HYDROGEN CYANIDE; HYDROLASE; PROCESSED CULINARY INGREDIENT; STARCH; TOXIN;

BAKERY PRODUCT; BAKING (COOKING); BOILING (FOOD); CASSAVA; CASSAVA TOXICITY; CONGENITAL HYPOTHYROIDISM; CYANIDE POISONING; CYANOGENESIS; DETOXIFICATION; ENDEMIC GOITER; EPIDEMIC; FERMENTATION; FERMENTED PRODUCT; FOOD INDUSTRY; FOOD INTAKE; FOOD PACKAGING; FOOD POISONING; FOOD PROCESSING; FOOD SAFETY; FOOD SECURITY; FOOD WASHING; FREEZE DRYING; FRUIT PEEL; FRYING; HUMAN; HYDROLYSIS KINETICS; NEUROPATHY; NONHUMAN; NUTRIENT CONTENT; OVEN DRYING; PLANT ROOT; PLASTIC INDUSTRY; REVIEW; SPASTIC PARAPLEGIA; STEAMING (FOOD); SUN DRYING; TROPICAL ATAXIC NEUROPATHY;

EID: 85101210122     PISSN: 15569543     EISSN: 15569551     Source Type: Journal    
DOI: 10.1080/15569543.2018.1560334     Document Type: Review

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