Total and soluble oxalate content in legume vegetables used in the preparation of frozen products for consumption-Reference-Cited by-同舟云学术

Total and soluble oxalate content in legume vegetables used in the preparation of frozen products for consumption

Published:2011-06-09 Issue:9 Volume:46 Page:1816-1822
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Słupski Jacek,Lisiewska Zofia,Gębczyński Piotr,Skoczeń-Słupska Radosława

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02683.x/fullpdf

Reference34 articles.

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2. Bioavailability of soluble oxalate from spinach eaten with and without milk products;Brogren;Asia Pacific Journal Clinical Nutrition,2003

3. Assessment of oxalate absorption from almonds and black beans with and without the use of an extrinsic label;Chai;The Journal of Urology,2004

4. Oxalate content of legumes, nuts, and grain-based flours;Chai;Journal of Food Composition and Analysis,2005a

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2. Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses;Food Research International;2018-05

3. Platinum nanoparticles immobilized on polypyrrole nanofibers for non-enzyme oxalic acid sensor;Journal of Materials Chemistry B;2018

4. Influence of blanching, freezing and frozen storage on physicochemical properties of broad beans (Vicia faba L);International Journal of Refrigeration;2014-04