Effects of Juice Processing on Oxalate Contents in Carambola Juice Products
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/article/10.1007/s11130-017-0615-4/fulltext.html
Reference35 articles.
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2. Noonan C, Savage GP (1999) Oxalate content of foods and its effect on humans. Asia Pac J Clin Nutr 8(1):64–74
3. Massey LK (2007) Food oxalate: factors affecting measurement, biological variation, and bioavailability. J Am Diet Assoc 107(7):1191–1194
4. Yan SW, Ramasamy R, Alitheen NBM, Rahmat A (2013) A comparative assessment of nutritional composition, total phenolic, total flavonoid, antioxidant capacity, and antioxidant vitamins of two types of Malaysian underutilized fruits (Averrhoa bilimbi and Averrhoa carambola). Int J Food Prop 16(6):1231–1244
5. Wilson CW III, Shaw PE, Knight RJ Jr (1982) Analysis of oxalic acid in carambola (Averrhoa carambola L.) and spinach by high-performance liquid chromatography. J Agric Food Chem 30(6):1106–1108
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