Research Paper
Effect of kimchi fermentation on oxalate levels in silver beet (Beta vulgaris var. cicla)
About this item
- Title
- Effect of kimchi fermentation on oxalate levels in silver beet (Beta vulgaris var. cicla)
- Content partner
- Lincoln University
- Collection
- Lincoln University Research Archive
- Description
Total, soluble and insoluble oxalates were extracted and analyzed by high performance liquid chromatography (HPLC) following the preparation of kimchi using silver beet (Beta vulgaris var. cicla) stems and leaves. As silver beet contains high oxalate concentrations and consumption of high levels can cause the development of kidney stones in some people, the reduction of oxalate during preparation and fermentation of kimchi was investigated. The silver beet stems and leaves were soaked in a 10...
- Format
- Research Paper
- Research format
- Journal article
- Date created
- 2014
- Creator
- Wadamori, Y / Vanhanen, L / Savage, G
- URL
- https://hdl.handle.net/10182/6326
- Related subjects
- total, soluble and insoluble oxalates / kimchi / lactobacilli / calcium / Food sciences / Industrial biotechnology
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