ArticleFood science & nutrition2024
Effect of blanching time-temperature on potassium and vitamin retention/loss in kale and spinach.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Process optimization and nutritional profiling of gluten-free quinoa-rice couscous: amino acid and polyphenol characterization.Frontiers in nutrition · 2026Article
- Thermal Processing Techniques Differentially Modulate Phytochemicals, Antioxidant Potential, and Genoprotective Effects of Kale (Plants (Basel, Switzerland) · 2025Article
- Effects of Red Lentil Flour Gels on the Development and Rheological Parameters of Dough and Bread Texture.Gels (Basel, Switzerland) · 2025Article
- Radish and Spinach Seedling Production and Early Growth in Response to Struvite Use as a Phosphorus Source.Plants (Basel, Switzerland) · 2024Article
- Effect of blanching time-temperature on potassium and vitamin retention/loss in kale and spinach.Food science & nutrition · 2024Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Hyperkalemia is common among patients with end stage kidney disease. Management involves diet modification. Hot water blanching is recommended to leach potassium in vegetables which results in losses of water-soluble and heat labile vitamins. Evidence on the effect of blanching in reducing potassium level of locally consumed vegetables in Kenya is limited. This study sought to establish effect of hot water blanching time-temperature on level of potassium, vitamin B1, B3 and C in kales (
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Registered trials
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