Výsledky vyhledávání - "Soluble and insoluble oxalates"

Akademický článek

Comparison of oxalate contents and recovery from two green juices prepared using a masticating juicer or a high speed blender

Autor: Leo Vanhanen, Geoffrey Savage

Publikováno v: NFS Journal, Vol 1, Iss C, Pp 20-23 (2015)

Background: Juicing is a popular health trend where green juice is prepared from a range of common vegetables. If spinach is included in the mix then the juice may contain significant quantities of oxalates and these are not safe to consume regularly

Externí odkaz: https://doaj.org/article/85b092b14cce4cecbd30324ac4b1b596

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Akademický článek

Oxalate Content of the Herb Good-King-Henry, Blitum Bonus-Henricus

Autor: Wanying Li, Geoffrey P. Savage

Publikováno v: Foods, Vol 4, Iss 2, Pp 140-147 (2015)

The total, soluble and insoluble oxalate contents of the leaves, stems and buds of Good-King-Henry (Blitum Bonus-Henricus) were extracted and measured using HPLC chromatography. The large, mature leaves contained 42% more total oxalate than in the sm

Externí odkaz: https://doaj.org/article/ad87d8cbf55844a78c78a7849cbb88d7

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Akademický článek

Effect of Kimchi Fermentation on Oxalate Levels in Silver Beet (Beta vulgaris var. cicla)

Autor: Yukiko Wadamori, Leo Vanhanen, Geoffrey P. Savage

Publikováno v: Foods, Vol 3, Iss 2, Pp 269-278 (2014)

Total, soluble and insoluble oxalates were extracted and analyzed by high performance liquid chromatography (HPLC) following the preparation of kimchi using silver beet (Beta vulgaris var. cicla) stems and leaves. As silver beet contains high oxalate

Externí odkaz: https://doaj.org/article/3caadc3138364ee9bcf24bceda0ce1b6

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Akademický článek

Total, Soluble and Insoluble Oxalate Contents of Ripe Green and Golden Kiwifruit

Autor: Hà Vũ Hồng Nguyễn, Geoffrey P. Savage

Publikováno v: Foods, Vol 2, Iss 1, Pp 76-82 (2013)

Three bulk samples of two different cultivars of kiwifruit, green (Actinidia deliciosa L.) and golden (Actinidia chinensis L.) were bought ripe, ready to eat from a local market. The aim of the study was to determine the oxalate composition of each o

Externí odkaz: https://doaj.org/article/1de838895588426d9f20ce799f520f27

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Akademický článek

Oxalate Contents of Raw, Boiled, Wok-Fried and Pesto and Juice Made from Fat Hen (Chenopodium album) Leaves

Autor: Geoffrey Savage, Leo Vanhanen

Publikováno v: Foods, Vol 8, Iss 1, p 2 (2018)

The total, soluble, and insoluble oxalate contents of fresh and wok-fried fat hen (Chenopodium album) leaves were extracted and measured using High pressure liquid chromatography. The total oxalate content of the raw leaves was 1112.4 mg/100 g dry ma

Externí odkaz: https://doaj.org/article/2ed1904e093d412ebf11cdfd2b3dba3c

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Changes in oxalate composition and other nutritive traits in root tubers and shoots of sweet potato (Ipomoea batatasL. [Lam.]) under water stress

Autor: Vincent Lebot, Miguel Â. A. Pinheiro de Carvalho, José F. T. Ganança, Carla S. S. Gouveia

Publikováno v: Journal of the Science of Food and Agriculture
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

The presence of insoluble calcium oxalate druse crystals (CaOx) in sweet potato (Ipomoea batatas) can negatively affect its nutritional quality. Photosynthesis, starch, and protein composition are linked with oxalate synthesis and tuber quality under

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c90a4b2be36b283aa2985b19289f3411
https://doi.org/10.1002/jsfa.10185

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Akademický článek

Oxalate Content of Taro Leaves Grown in Central Vietnam

Autor: Hang Du Thanh, Hai Phan Vu, Hai Vu Van, Ngoan Le Duc, Tuan Le Minh, Geoffrey Savage

Publikováno v: Foods, Vol 6, Iss 1, p 2 (2017)

Leaves were harvested from four different cultivars of Colocasia esculenta and three cultivars of Alocasia odora that were growing on nine different farms in central Vietnam. The total, soluble and insoluble oxalate contents of the leaves were extrac

Externí odkaz: https://doaj.org/article/d70df4239a5140e481f63b21ae112159

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Oxalate content of raw, wok‐fried, and juice made from bitter gourd fruits

Autor: Wen-Chun Bong, Geoffrey P. Savage

Publikováno v: Food Science & Nutrition, 6(8):2015-2019
Food Science & Nutrition
Food Science & Nutrition, Vol 6, Iss 8, Pp 2015-2019 (2018)

The total, soluble, and insoluble oxalate contents of fresh and wok‐fried bitter gourd (Momordica charantia) fruits were extracted and measured using HPLC chromatography. Frozen bitter gourds were imported from Vietnam, and two cultivars characteri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69524a1668844110776e4063d4f8850a
https://repository.publisso.de/resource/frl:6422246

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Quantitation of oxalates in corms and shoots of Colocasia esculenta (L.) Schott under drought conditions

Autor: Carla S. S. Gouveia, Vincent Lebot, José F. T. Ganança, Miguel Ângelo A. Pinheiro de Carvalho

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Acta Physiologiae Plantarum

Oxalate (calcium oxalate) accumulation in taro plants (Colocasia esculenta (L.) Schott) impacts their nutritional quality, producing acridity, causing lips, mouth and throat tissues swelling if consumed fresh. The oxalate content is related to photos

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49c1f16ec9c689cbe4633c00d0666e41

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