Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation.

Qin, Yan; Duan, Beibei; Shin, Jung-Ah; So, Hee-Jin; Hong, Eun-Sik; Jeong, Hee-Gon; Lee, Jeung-Hee; Lee, Ki-Teak

Qin, Yan; Duan, Beibei; Shin, Jung-Ah; So, Hee-Jin; Hong, Eun-Sik; Jeong, Hee-Gon; Lee, Jeung-Hee; Lee, Ki-Teak.

Afiliação

Qin Y; Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea.
Duan B; Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea.
Shin JA; Department of Food Processing and Distribution, Gangneung-Wonju National University, 7 Jukheon-gil, Gangneung, Gangwon-Do 25457, Korea.
So HJ; Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea.
Hong ES; Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea.
Jeong HG; Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea.
Lee JH; Department of Food and Nutrition, Daegu University, 201 Daegudae-ro, Gyeonsan-si, Gyeongsangbukdo 38453, Korea.
Lee KT; Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea.

Foods ; 10(5)2021 May 14.

Article em En | MEDLINE | ID: mdl-34068968