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Oxalate content of raw, wok‐fried, and juice made from bitter gourd fruits
(Wiley Open Access, 2018-11-28)
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, ...
Effect on quality characteristics of tomatoes grown under well-watered and drought stress conditions
(MDPI, 2017-07-25)
Tomatoes are one of the most nutritionally and economically important crops in New Zealand and around the world. Tomatoes require large amounts of water to grow well and are adversely affected by drought stress. However, ...
Quality properties of sesame and olive oils incorporated with flaxseed oil
(Tabriz University of Medical Studies, 2017-04-13)
Purpose: Suitable ratio of essential fatty acids has an important role in maintaining good health. There is no pure oil with an ideal fatty acid composition and oxidative stability. The main goal of the present study was ...
Fatty acid profile of New Zealand grown edible pine nuts (Pinus spp.)
(Scientific Research Publishing, 2017-03-10)
Pine nuts are becoming a popular snack because of their interesting taste and positive nutritional profile. Their fatty acid profile has been reported but there is some confusion identifying named cultivars. This study ...
Oxalate contents of raw, boiled, wok-fried and pesto and juice made from fat hen (Chenopodium album) leaves
(MDPI, 2019-01)
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 ...
Addition of defatted green-lipped mussel powder and mixed spices to wheat–purple rice flour biscuits: Physicochemical, in vitro digestibility and sensory evaluation
(Wiley, 2018-10)
Biscuits were formulated using a 50/50 wheat and purple rice flour mix containing mixed spices, galangal, and defatted green-lipped mussel powder (Perna canaliculus) added in the range of 5–15% of the total biscuit weight. ...
Effect of processing on the oxalate concentration of Com Hen and Canh Chua Bac Ha, two local dishes prepared from the petioles of taro grown in central Viet Nam
Petioles of Mon Ngot (Sweet taro, Colocasia esculenta) are widely grown in Thua Thien Hue Province in Viet Nam and they are an important ingredient in the popular local dishes Com Hen and Canh Chua Bac Ha. During the ...
A potential new seed oil: New Zealand flax seed oil (harakeke seed oil)
(2008)
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.
Chemical, rheological and nutritional characteristics of sesame and olive oils blended with linseed oil
(Tabriz University of Medical Sciences, 2018)
Purpose: Nutritional quality and oxidation stability are two main factors in the evaluation of edible oils. Oils in their pure form do not have an ideal fatty acid composition or suitable oxidative stability during processing ...
Addition of calcium compounds to reduce soluble oxalate in a high oxalate food system
(Elsevier Ltd, 2017-04-15)
Spinach (Spinacia oleracea L.) is often used as a base vegetable to make green juices that are promoted as healthy dietary alternatives. Spinach is known to contain significant amounts of oxalates, which are toxic and, if ...