Oxalate content of green juices produced by two different methods

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dc.contributor.authorVanhanen, Leo
dc.contributor.authorSavage, Geoffrey
dc.coverage.spatialWellington, New Zealand
dc.date.accessioned2016-05-13T00:13:55Z
dc.date.accessioned2018-07-13T01:52:28Z
dc.date.created2015-12-02
dc.date.issued2015-12-01
dc.description.abstractGreen juicing is being promoted as a healthy way of obtaining refreshment, quenching thirst and it provides a rich source of nutrients and vitamins. Unfortunately, green juices are commonly made from seasonally available green leafy vegetable that are also high in oxalates. Recently, there have been several documented cases of acute oxalate nephropathy attributed to the consumption of green juices. This experiment compared the composition of two commonly used domestic juicers that produce juices in different ways.
dc.format.extentpp.2015-2015, 1 pages
dc.identifier.urihttps://hdl.handle.net/10182/10061
dc.language.isoen
dc.publisher.placeWellington, New Zealand
dc.relation.replaceshttps://hdl.handle.net/10182/6965
dc.relation.replaces10182/6965
dc.rights© The Authors.
dc.rights.ccnameAttribution-NonCommercial-ShareAlike
dc.rights.ccurihttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.sourceJoint Annual Scientific Meeting of the Nutrition Society of New Zealand and the Nutrition Society of Australia
dc.subjectgreen juicing
dc.subjectoxalates
dc.subject.anzsrcANZSRC::090801 Food Chemistry and Molecular Gastronomy (excl. Wine)
dc.titleOxalate content of green juices produced by two different methods
dc.typeConference Contribution - unpublished
lu.contributor.unitLincoln University
lu.contributor.unitFaculty of Agriculture and Life Sciences
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciences
lu.identifier.orcid0000-0003-3019-6748
lu.identifier.orcid0000-0002-6571-3197
lu.subtypeConference Poster
pubs.finish-date2015-12-04
pubs.publication-statusUnpublished
pubs.start-date2015-12-01
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