MARC details
| 000 -LEADER |
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| fixed length control field |
02445nab a22005297a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
39649 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
CO-PlCIA |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20130510171749.0 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
CO-PlCIA |
| Transcribing agency |
CO-PlCIA |
| 041 ## - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
60458 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
120504t1992 000 0seng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
O'Brien, Gerard M. |
| 245 ## - TITLE STATEMENT |
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| Title |
Variations in cyanogen content of cassava during village processing in Cameroon |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
44:131-136 |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc |
A study of the traditional processing of two cassava foods, 'farine de manioc' and 'baton de manioc', was undertaken in Cameroon. The influences of various stages of the processes on the amounts of the different cyanogenic components (cyanogenic glucosides, cyanohydrins and hydrogen cyanide) were studied. The traditional water fermentation, followed by pressing and sun-drying or boiling, reduced the amount of total cyanogens in fresh roots (91-1515 mg kg(-1)) to more acceptable levels (0.0-11.3 mg kg(-1)) in foods ready for consumption. Fermentation temperature and the extent of root comminution increased the rates of glucoside hydrolysis giving a temporary increase in the levels of the intermediate product, cyanohydrin. Despite the low pH in the fermentations, hydrolysis of cyanohydrins to hydrogen cyanide was still in evidence in the later stages of fermentation, the latter compound being removed during pressing, sun-drying and cooking |
| -- |
eng |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Manihot esculenta |
| 9 (RLIN) |
eng |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Processing |
| 9 (RLIN) |
eng |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Flours |
| 9 (RLIN) |
eng |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Cyanides |
| 9 (RLIN) |
eng |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Hydrocyanic acid |
| 9 (RLIN) |
eng |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Storage |
| 9 (RLIN) |
eng |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cameroon |
| 9 (RLIN) |
eng |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Manihot esculenta |
| 9 (RLIN) |
spa |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Procesamiento |
| 9 (RLIN) |
spa |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Harinas |
| 9 (RLIN) |
spa |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cianuros |
| 9 (RLIN) |
spa |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Acido cianhídrico |
| 9 (RLIN) |
spa |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Almacenamiento |
| 9 (RLIN) |
spa |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Camerún |
| 9 (RLIN) |
spa |
| 653 ## - INDEX TERM--UNCONTROLLED |
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| Uncontrolled term |
Journal articles |
| -- |
spa |
| 653 ## - INDEX TERM--UNCONTROLLED |
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| Uncontrolled term |
Artículos en revistas |
| -- |
spa |
| 653 ## - INDEX TERM--UNCONTROLLED |
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| Uncontrolled term |
Cassava |
| -- |
spa |
| 653 ## - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Yuca |
| -- |
spa |
| 653 ## - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Elaboración y preservación de los alimentos |
| -- |
spa |
| 653 ## - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Composición de los alimentos |
| -- |
spa |
| 653 ## - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Food processing and preservation |
| -- |
eng |
| 653 ## - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Food composition |
| -- |
eng |
| 653 ## - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Journal article |
| -- |
eng |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Mbome, I.L. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Taylor, A.J. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Poulter, Nigel H. |
| 773 ## - HOST ITEM ENTRY |
|---|
| Title |
Food Chemistry (United Kingdom) |
| Place, publisher, and date of publication |
1992 |
| 998 ## - Data Base |
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| DataBase |
CATAL |
| 998 ## - Data Base |
|---|
| DataBase |
YUCA |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Journal Article |