Benutzer: Gast  Login
Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Tokpohozin, Sedjro Emile; Fischer, Susann; Sacher, Bertram; Becker, Thomas 
Titel:
β-d-Glucosidase as “key enzyme” for sorghum cyanogenic glucoside (dhurrin) removal and beer bioflavouring 
Abstract:
Sorghum malt used during African beer processing contains a high level of cyanogenic glucoside (dhurrin), up to 1375 ppm. In traditional sorghum malting and mashing, dhurrin is not sufficiently hydrolyzed due to uncontrolled germination and a high gelatinization temperature. The cyanide content of traditional African beers (11 ppm) is higher than the minimum dose (1 ppm) required to form carcinogenic ethyl carbamate during alcoholic fermentation. In the detoxification process, aryl-β-d-glucosida...    »
 
Stichworte:
Sorghum-beer Dhurrin residue Ethyl carbamate β--Glucosidase Beer bio-flavoring 
Zeitschriftentitel:
Food and Chemical Toxicology 
Jahr:
2016 
Band / Volume:
97 
Seitenangaben Beitrag:
217-223 
Print-ISSN:
0278-6915