β-d-Glucosidase as “key enzyme” for sorghum cyanogenic glucoside (dhurrin) removal and beer bioflavouring

Author:

Tokpohozin Sedjro Emile,Fischer Susann,Sacher Bertram,Becker Thomas

Funder

Deutscher Akademischer Austauschdienst

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference67 articles.

1. Bioavailability of cyanide after consumption of a single meal of foods containing high levels of cyanogenic glycosides: a crossover study in humans;Abraham;Arch. Toxicol.,2016

2. Changes in tannin and cyanide contents and diastic activity during germination and the effect of traditional processing on cyanide content of sorghum cultivars;Ahmed;Food Chem.,1996

3. Malt induced premature yeast flocculation, Master Brewers Association of the Americas;Axcell;Tech. Q.,2000

4. The influence of exposure route and species on the acute lethal toxicity and tissue concentrations of cyanides;Ballantyne,1983

5. Konzo prevention in six villages in the DRC and the dependence of konzo prevalence on cyanide intake and malnutrition;Banea;Toxicol. Rep.,2015

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