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Cassava detoxication during tapé fermentation with traditional inoculum

  • Published:2007-06-28 Issue:1 Volume:22 Page:41-48
  • ISSN:0950-5423
  • Container-title:International Journal of Food Science & Technology
  • language:en
  • Short-container-title:

Author:

ARIHANTANA M. B.,BUCKLE K. A.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference19 articles.

1. Fermentation of cassava;Akinrele;Journal of the Science of Food and Agriculture,1964

2. Ardhana , M.M. 1982 The microbial ecology of tapé ketan fermentation M. App. Sc. Thesis

3. Effect of non-enzymic browning, starch and sugars on total cyanide determination in cassava by an enzymic assay;Arihantana;Journal of Food Technology,1986

4. Effect of the retting of cassava on product yield and cyanide detoxication;Ayernor;Journal of Food Technology,1985

Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Role and Applications of Fungi in Food and Fermentation Technology;Fungal Resources for Sustainable Economy;2023

2. Safety of Fermented Cassava Products;Regulating Safety of Traditional and Ethnic Foods;2016

3. Lactic acid food fermentation in tropical climates;Lactic Acid Bacteria: Genetics, Metabolism and Applications;1999

4. Cyanide detoxification in cassava for food and feed uses;Critical Reviews in Food Science and Nutrition;1995-07

5. Reduction of cyanide levels in cassava during sequential sundrying and solid state fermentation;International Journal of Food Sciences and Nutrition;1995-01
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