Now showing items 4191-4200 of 4261
Sensory evaluation of different levels of roasting of New Zealand grown hazelnuts
(Nutrition Society of New Zealand (Inc.), 2005)
Hazelnuts (Corylus aveIIana L.) are a very recent addition to commercial horticulture in New Zealand and Whiteheart has been selected as the primary commercial cultivar. No published information is available on the optimum ...
A potential new seed oil: New Zealand flax seed oil (harakeke seed oil)
Harakeke oil has potential use as an edible oil. The objective of the study was to determine year to year variation and chemical constituents of the oil.
ICT innovations in teaching in food biochemistry laboratories
(Lincoln University., 2009-11-10)
Effect of kimchi fermentation on oxalate levels in silver beet (Beta vulgaris var. cicla)
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 ...
Investigation of oxalate levels in sorrel plant parts and sorrel-based products
(Scientific Research Publishing (SCIRP), 2013-08)
The oxalate content of the leaves and stems of green and variegated cultivars of sorrel (Rumex acetosa) were extracted and measured using HPLC chromatography. The larger, more mature leaves of both cultivars contained ...
Effect of cooking on the oxalate content of selected Thai vegetables
(Scientific Research Publishing, 2012)
Total and soluble oxalate content levels were measured in thirteen selected vegetables purchased from a local market in Surin Province in the northeast of Thailand. Total oxalate contents of the leaves, shoots and roots ...
Mineral analysis of pine nuts (Pinus spp.) grown in New Zealand
Mineral analysis of seven Pinus species grown in different regions of New Zealand; Armand pine (Pinus armandii Franch), Swiss stone pine (Pinus cembra L.), Mexican pinyon (Pinus cembroides Zucc. var. bicolor Little), Coulter ...
Drink your greens?
Poster presented at the International Journal of Food Science & Technology Conference 2015
Manufacture of a low oxalate mitsumame-type dessert using rhubarb juice and calcium salts
(Scientific Research Publishing Inc., 2014)
Rhubarb (Rheum rhabarbarum) juice was used to make a Japanese soft mitsumame-type dessert sweet. The dessert was prepared from extracted rhubarb juice, which was cooked with sugar, agar and guar gum, then allowed to set ...