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Effect of Processing on Physicochemical Composition of Cassava

, therefore, provides first hand information about the effect of processing on the cyanide content of two cassava varieties commonly consumed;

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Cassava pellets

, this study to investigate the effects of some machine parameters and the moisture content of preparation of cassava dough on some physical and;

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Traditional Processing Techniques in Detoxifying Cassava Root Tubers

The tubers of cassava (Manihot esculenta), a high-carbohydrate, staple food in many tropical countries, contain high levels of cyanogenic;

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Cassava in Food, Feed and Industry

of ways, scientific books of any category written on the postharvest aspects of cassava are relatively few. The effect of this paucity;

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Physicochemical Aspects of Food Engineering and Processing

nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and;

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Physicochemical Aspects of Food Engineering and Processing

nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and;

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Cassava

Cassava is the most important of the root crops in the tropics and ranks fourth after rice, sugarcane and maize as a source of calorie for;

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Root Crop Processing

Covers the the most common processing techniques for the major root crops including potato, cassava, sweet potato, yam and other edible;

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Improved Village Technology for Women's Activities

Focusing on four major processing activities (of cassava, vegetable oil, coconut and fish) undertaken by rural women in West Africa, this;

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Processing Effects on Safety and Quality of Foods

. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically;

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Tropical Roots & Tubers Technological In

and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet;

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Physico-Chemical Principles for Processing of Oligomeric Blends

physico-chemical analysis of the effect of the composition ingredients on the final properties.;

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Advanced Processing of Metals and Materials (Sohn International Symposium)

The final of a three-volume series on thermo- and physicochemical principles at the Sohn International Symposium, these proceedings include;

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Advanced Processing of Metals and Materials (Sohn International Symposium)

This volume focuses on proceedings from the Sohn International Symposium on thermo- and physicochemical-principles of nonferrous high;

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Interfacial Phenomena and the Marangoni Effect

Marangoni (1878), provided a wealth of detailed information on the effects of variations of the potential energy of liquid surfaces and;

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Biomass for Biofuels

. In addition biomass characteristics are presented. A definition is provided, and its chemical composition and properties detailed. The focus is on;

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Chocolate

physicochemical factors that affect the safety and quality of chocolate are also compiled. The composition and importance of the triglycerides that make;

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Phase Transitions in Foods

of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability;

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Fruit Oils Chemistry and Functionality

bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical characteristics and organoleptic;

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Extrusion Cooking: Cereal Grains Processing

their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are;

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Postharvest Physiological Deterioration of Cassava roots

Since the onset of the food crisis, there has been a change in development priorities, bringing an increased focus on agriculture and a;

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Isolation, identification, and characterization of some fungal infectious agents of Cassava in South West Ethiopia

Isolation, Identification, and Characterization of Some Fungal Infectious Agents of Cassava in South West Ethiopia is een boek van Berhanu;

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Processed Foods for Improved Livelihoods

unpalatable in their raw state. Others such as cassava are dangerous if eaten without processing. Many different processes have been developed and;

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Handbook of Dietary Fiber

Presents the latest research on the analysis, metabolism, function, and physicochemical properties of fiber, fiber concentrates, and;

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Use of Cassava Wastewater and Scheelite Residues in Ceramic Formulations

This book presents original results on the use of cassava wastewater as a substitute for potable water in ceramic formulations. It;

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Effect of Blending ratio and operating conditions

Effect of blend ratio (soybean-teff proportion), feed moisture (9.5-12.5%) and barrel temperature (122-138 C) on physicochemical and;

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Upcycling Legume Water

Ingredients presents a sustainable solution to this increasing demand for food and water. The text analyses the composition of legume wastewater and;

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