Cyanide profiling in stone fruit syrups: A comparative study of distillation techniques, a novel derivatization method, and cyanide composition in Maesil (Prunus Mume) syrup-Reference-Cited by-同舟云学术

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Cyanide profiling in stone fruit syrups: A comparative study of distillation techniques, a novel derivatization method, and cyanide composition in Maesil (Prunus Mume) syrup

Published:2025-01 Issue: Volume:463 Page:141200
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cho Su Yeob,Ko Hong-Rim,Kim Hyun-Seok,Kim Young-Kyoung,Lee Kwang-Won

Funder

Korea University

Publisher

Elsevier BV

Reference48 articles.

1. AOAC official method 915.03;AOAC International,2000

2. Changes in oligosaccharide content during the storage period of Maesil cheong formulated with functional oligosaccharides;Bae;Korean Journal of Food Science and Technology,2019

3. Cyanogenic glycoside content and quality characteristic of apricot (Prunus armeniaca) and plum (Prunus salicina) Chungs according to their preparation conditions;Bae;Food Engineering process,2023

4. Cyanogenic glycoside content and quality characteristic of Maesil (Prunus mume) Chung according to its preparation conditions;Bae;Food Engineering process,2023

5. Cyanide toxicity of freshly prepared smoothies and juices frequently consumed;Baker;European Journal of Nutrition and Food Safety,2018

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