Straightforward rapid spectrophotometric quantification of total cyanogenic glycosides in fresh and processed cassava products

Author:

Tivana Lucas Daniel,Da Cruz Francisco Jose,Zelder Felix,Bergenståhl Bjorn,Dejmek Petr

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Hydrocyanic acid in beans, alkaline titration method,1990

2. Control of konzo in DRC using the wetting method on cassava flour;Banea;Food and Chemical Toxicology,2012

3. Avaliação de três métodos para determinação de cianeto de mandioca;Borges;Revista Brasileira de mandioca,1993

4. Simple wetting method to reduce cyanogen content of cassava flour;Bradbury;Journal of Food Composition and Analysis,2006

5. Development of a sensitive picrate method to determine total cyanide and acetone cyanohydrin contents of gari from cassava;Bradbury;Food Chemistry,2009

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