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Effect of cooking on the soluble and insoluble oxalate content of some New Zealand foods
(Academic Press, 2000-06)
Oxalates occur as end products of metabolism in a number of plant tissues; some leafy plants and some root crops contain markedly high levels of soluble and insoluble oxalates. When consumed these oxalates can bind calcium ...
Oxalate content of silver beet leaves (Beta vulgaris var. cicla) at different stages of maturation and the effect of cooking with different milk sources
(American Chemical Society, 2009)
The work presented here indicates that people who have a tendency to develop kidney stones should avoid consuming regrowth and developed silver beet (Beta vulgaris var. cicla) leaves. Soluble oxalate contents of leaves ...
Soluble and insoluble oxalate content of mushrooms
Six different cultivars of edible fungi were bought from a local supermarket in Uppsala, Sweden and three different cultivars of wild growing fungi were harvested from the forest adjoining the city. The edible portions of ...
The use of peroxide value as a measure of quality for walnut flour stored at five different temperatures using three different types of packaging
Walnut flour, a by-product from the production of cold-pressed walnut oil, can contain up to 20% oil, which contains high levels of polyunsaturated fatty acids and is, therefore, potentially unstable. In this experiment, ...
The effect of storage on the oxalate content of New Zealand grown oca
(John Wiley and Sons, 2008)
Four lines of oca, No. 38 and 41, Inca Gold and Market were grown in four replicated plots and the soluble oxalate content was determined on the freshly harvested tubers and tubers that had been stored for 6 weeks at 16.4 ...