Cyanogenic potential of randomly sampled fresh and processed cassava on retail sale in Singapore-Reference-Cited by-同舟云学术

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Cyanogenic potential of randomly sampled fresh and processed cassava on retail sale in Singapore

Published:2021-11-12 Issue:1 Volume:57 Page:533-540
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

O'Brien Gerard M.¹^ORCID,Lim Boon Jin²,Ong Yi Lin³,Toh Kian Han⁴,Sim Cong Shan⁴,Koh Rose⁵

Affiliation:

1. School of Biomedical, Nutritional and Sports Sciences Newcastle University Newcastle upon Tyne UK

2. MOH Holdings Pte Ltd 1 Maritime Square Singapore 099253 Singapore

3. National Cancer Centre Singapore 11 Hospital Crescent Singapore 169610 Singapore

4. Singapore Food Agency 52 Jurong Gateway Road #13‐01 Singapore 608550 Singapore

5. Ministry of Defence HQ 303 Gombak Drive, MINDEF Building Singapore 669645 Singapore

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15175

Reference20 articles.

1. Cyanogenic Foods (Cassava, Fruit Kernels, and Cycad Seeds)

2. Total cyanide content of cassava food products in Australia

3. Konzo and continuing cyanide intoxication from cassava in Mozambique

4. Codex Alimentarius Commission(2013).Joint FAO/WHO Food Standards Programme ‐ Codex Committee on Contaminants in Foods. Proposed draft maximum levels for hydrocyanic acid in cassava and cassava products. CX/CF 13/7/10 February 2013.

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