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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
01/08/1995 |
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Data da última atualização: |
01/08/1995 |
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Autoria: |
CEREDA, M. P. |
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Afiliação: |
Universidade Estadual Paulista C.P. 237, CEP 18600 Botucatu, Sao Paulo Brasil. |
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Título: |
Processing of cassava roots in Brazil: safety implications |
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Ano de publicação: |
1994 |
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Fonte/Imprenta: |
Acta Horticulturae, n.375, p.225-231, 1994 |
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ISBN: |
90 6605 326 7 |
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Idioma: |
Inglês |
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Conteúdo: |
Cassava is widely used in Brazil, in homes and industries, resultign in a variety of food products (Figure 1). Sweet and bitter cultivars are produced by small holders for culinary purposes. On plantations, which are mainly in the south of Brazil, only bitter ones are produced; this is for industrial use. Sweet and bitter cultivars are related with, ones are produced; This is for industrial use. Sweet and bitter cultivars are related with, respectively, low and high cyanogen levels. In the food industry, cyanogen level reduction is achieved by heating and drying, whilst traditional processing relies on fermentation processes. All processed cassava foods used in Brazil, like farinha d'agua, carima, puba, farofo, tupicupi and starch, are safe in relation with cyanide toxicity. Sun- or artificially dried chips can retain some residual cyanogens. The chips are used for animal feed or as a raw material for industrial uses. the traditional form of cooking cassava in Brazil is to cut the peeled roots in big pieces, and to put it in cold water and boiling it. In other types of food, cassava roots are ground, fermented or pressed and the toxic substance is eliminated. If the roots are fried without previous cooking, most of the toxic compounds may remain. The amount of casava wastes generated depends on the processing method adopted. Culinary uses do not produce significant amounts of wastes. |
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Palavras-Chave: |
Carima. |
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Thesagro: |
Alimento; Farinha; Mandioca; Tecnologia. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01884naa a2200193 a 4500
001 1633879
005 1995-08-01
008 1994 bl uuuu u00u1 u #d
020 $a90 6605 326 7
100 1 $aCEREDA, M. P.
245 $aProcessing of cassava roots in Brazil$bsafety implications
260 $c1994
520 $aCassava is widely used in Brazil, in homes and industries, resultign in a variety of food products (Figure 1). Sweet and bitter cultivars are produced by small holders for culinary purposes. On plantations, which are mainly in the south of Brazil, only bitter ones are produced; this is for industrial use. Sweet and bitter cultivars are related with, ones are produced; This is for industrial use. Sweet and bitter cultivars are related with, respectively, low and high cyanogen levels. In the food industry, cyanogen level reduction is achieved by heating and drying, whilst traditional processing relies on fermentation processes. All processed cassava foods used in Brazil, like farinha d'agua, carima, puba, farofo, tupicupi and starch, are safe in relation with cyanide toxicity. Sun- or artificially dried chips can retain some residual cyanogens. The chips are used for animal feed or as a raw material for industrial uses. the traditional form of cooking cassava in Brazil is to cut the peeled roots in big pieces, and to put it in cold water and boiling it. In other types of food, cassava roots are ground, fermented or pressed and the toxic substance is eliminated. If the roots are fried without previous cooking, most of the toxic compounds may remain. The amount of casava wastes generated depends on the processing method adopted. Culinary uses do not produce significant amounts of wastes.
650 $aAlimento
650 $aFarinha
650 $aMandioca
650 $aTecnologia
653 $aCarima
773 $tActa Horticulturae$gn.375, p.225-231, 1994
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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| 1. |  | CALDERARO, F. F.; MORENO, L. Z.; DOTO, D. S.; MATAJIRA, C. E. C.; GOMES, V. T. M.; FERREIRA, T. S. P.; MESQUITA, R. E.; MORENO, A. M. Characterization of Streptococcus suis through serotyping, SE-AFLP and virulence profile. Pesquisa Veterinária Brasileira, Rio de Janeiro, v. 36, n. 8, p. 701-704, ago. 2016.| Biblioteca(s): Embrapa Unidades Centrais. |
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