Oxalate content of raw, wok‐fried, and juice made from bitter gourd fruits
Abstract 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, and two cultivars characteristic of bitter gourd fruits grown in India...
Main Authors: | Wen‐Chun Bong, Geoffrey Savage |
---|---|
Format: | Article |
Language: | English |
Published: |
Wiley
2018-11-01
|
Series: | Food Science & Nutrition |
Subjects: | |
Online Access: | https://doi.org/10.1002/fsn3.706 |
Similar Items
-
Oxalate Contents of Raw, Boiled, Wok-Fried and Pesto and Juice Made from Fat Hen (<i>Chenopodium album</i>) Leaves
by: Geoffrey Savage, et al.
Published: (2018-12-01) -
Comparison of oxalate contents and recovery from two green juices prepared using a masticating juicer or a high speed blender
by: Leo Vanhanen, et al.
Published: (2015-06-01) -
Effect of Kimchi Fermentation on Oxalate Levels in Silver Beet (Beta vulgaris var. cicla)
by: Yukiko Wadamori, et al.
Published: (2014-04-01) -
Oxalate Content of Taro Leaves Grown in Central Vietnam
by: Hang Du Thanh, et al.
Published: (2017-01-01) -
Oxalate Content of the Herb Good-King-Henry, Blitum Bonus-Henricus
by: Wanying Li, et al.
Published: (2015-05-01)