From a controls viewpoint, contemporary high energy physics collider detectors are comparable in ... more From a controls viewpoint, contemporary high energy physics collider detectors are comparable in complexity to small to medium size accelerators: however, their controls requirements often differ significantly. D0, one of two collider experiments at Fermilab, has recently started a second, extended running period that will continue for the next five years. EPICS (1), an integrated set of software building blocks
Leafy vegetables such as spinach (Spinacia oleracea) are known to contain moderate amounts of sol... more Leafy vegetables such as spinach (Spinacia oleracea) are known to contain moderate amounts of soluble and insoluble oxalates. Frozen commercially available spinach in New Zealand contains 736.6+/-20.4 mg/100g wet matter (WM) soluble oxalate and 220.1+/-96.5mg/100g WM insoluble oxalate. The frozen spinach contained 90mg total calcium/100g WM, 76.7%of this calcium was unavailable as it was bound to oxalate as insoluble oxalate. The oxalate/calcium (mEq) ratio of the frozen spinach was 4.73. When frozen convenience food is grilled there is no opportunity for the soluble oxalates to be leached out into the cooking water and discarded. Soluble oxalates, when consumed, have the ability to bind to calcium in the spinach and any calcium in foods consumed with the spinach, reducing the absorption of soluble oxalate. In this experiment 10 volunteers ingested 100g grilled spinach alone or with 100g additions of cottage cheese, sour cream and sour cream with Calci-Trim milk (180 g) and finally,...
Total and soluble oxalate content levels were measured in thirteen selected vegetables purchased ... more Total and soluble oxalate content levels were measured in thirteen selected vegetables purchased from a local market in Surin Province in the northeast of Thailand. Total oxalate contents of the leaves, shoots and roots of the fresh vegetables ranged from 249.5 ± 12.1 to 7597.9 ± 77.6 mg oxalate/100g dry matter (DM) while soluble oxalate content ranged from 205.0 ± 2.3 to 2677.6 ± 19.0 mg oxalate/100 g DM. Very high levels of total oxalates were found in three of the selected Thai vegetables, Polygonum odoratum (7597.9 ± 77.6 mg/100g DM), Piper aurantaucum (7026.6 ± 76.9 mg/100g DM) and Limnophila aromatic (6179.0 ± 23.6 mg/100g DM). However, the soluble oxalate content of L. aromatic was low and the highest soluble oxalate contents of fresh vegetables were found in P. odoratum, P. aurantuacum and Neptunia oleracea at 2677.6 ± 19.0, 2152.2 ± 65.3 and 1640.8 ± 3.4 mg/100g DM, respectively. Boiling the vegetables reduced the soluble oxalate content between 30.4 and 65.0%. The insoluble oxalate levels increased in eleven of the cooked vegetables while small decreases were observed in L. aromatic and N. oleracea.
Bangladesh Journal of Scientific and Industrial Research, 2009
Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) ... more Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC
Tomatoes (Lycopersicon esculentum) are good sources of antioxidants, such as lycopene, which have... more Tomatoes (Lycopersicon esculentum) are good sources of antioxidants, such as lycopene, which have been shown to be beneficial for health. Careful drying of tomatoes can concentrate antioxidants and provide a tasty food product that can help to reduce the incidence of cancers and cardiovascular diseases. Semi-drying to a final dry matter content of 20% at 40°C followed by smoking was used to produce a new tomato product. Colour, pH, titratable acidity and lycopene, vitamin C and total phenol content and antioxidant activity of two tomato cultivars (Caluna and Toronto) were determined on fresh, dried or smoked samples and on final products made from the two different cultivars. The pH of the fresh and final products were very similar (overall mean 4.43±0.02) while the titratable acidity of the final product increased to a mean of 1.24% citric acid compared to the fresh tissue mean of 0.47% citric acid. The drying process increased the extracted lycopene content from a mean of 94.4 mg/...
Journal of The American Oil Chemists Society, 1999
Walnuts (Juglans regia L.) were collected during the 1997 harvest from 13 different cultivars of ... more Walnuts (Juglans regia L.) were collected during the 1997 harvest from 13 different cultivars of trees grown in a replicated trial in an experimental orchard at Lincoln University. Two U.S. commercial cultivars (Tehama and Vina), three European commercial cultivars (Esterhazy, G139, G120), and eight New Zealand selections (Rex, Dublin’s Glory, Meyric, Stanley, Mckinster, 150, 151, 153) were evaluated. Total lipids
From a controls viewpoint, contemporary high energy physics collider detectors are comparable in ... more From a controls viewpoint, contemporary high energy physics collider detectors are comparable in complexity to small to medium size accelerators: however, their controls requirements often differ significantly. D0, one of two collider experiments at Fermilab, has recently started a second, extended running period that will continue for the next five years. EPICS (1), an integrated set of software building blocks
Leafy vegetables such as spinach (Spinacia oleracea) are known to contain moderate amounts of sol... more Leafy vegetables such as spinach (Spinacia oleracea) are known to contain moderate amounts of soluble and insoluble oxalates. Frozen commercially available spinach in New Zealand contains 736.6+/-20.4 mg/100g wet matter (WM) soluble oxalate and 220.1+/-96.5mg/100g WM insoluble oxalate. The frozen spinach contained 90mg total calcium/100g WM, 76.7%of this calcium was unavailable as it was bound to oxalate as insoluble oxalate. The oxalate/calcium (mEq) ratio of the frozen spinach was 4.73. When frozen convenience food is grilled there is no opportunity for the soluble oxalates to be leached out into the cooking water and discarded. Soluble oxalates, when consumed, have the ability to bind to calcium in the spinach and any calcium in foods consumed with the spinach, reducing the absorption of soluble oxalate. In this experiment 10 volunteers ingested 100g grilled spinach alone or with 100g additions of cottage cheese, sour cream and sour cream with Calci-Trim milk (180 g) and finally,...
Total and soluble oxalate content levels were measured in thirteen selected vegetables purchased ... more Total and soluble oxalate content levels were measured in thirteen selected vegetables purchased from a local market in Surin Province in the northeast of Thailand. Total oxalate contents of the leaves, shoots and roots of the fresh vegetables ranged from 249.5 ± 12.1 to 7597.9 ± 77.6 mg oxalate/100g dry matter (DM) while soluble oxalate content ranged from 205.0 ± 2.3 to 2677.6 ± 19.0 mg oxalate/100 g DM. Very high levels of total oxalates were found in three of the selected Thai vegetables, Polygonum odoratum (7597.9 ± 77.6 mg/100g DM), Piper aurantaucum (7026.6 ± 76.9 mg/100g DM) and Limnophila aromatic (6179.0 ± 23.6 mg/100g DM). However, the soluble oxalate content of L. aromatic was low and the highest soluble oxalate contents of fresh vegetables were found in P. odoratum, P. aurantuacum and Neptunia oleracea at 2677.6 ± 19.0, 2152.2 ± 65.3 and 1640.8 ± 3.4 mg/100g DM, respectively. Boiling the vegetables reduced the soluble oxalate content between 30.4 and 65.0%. The insoluble oxalate levels increased in eleven of the cooked vegetables while small decreases were observed in L. aromatic and N. oleracea.
Bangladesh Journal of Scientific and Industrial Research, 2009
Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) ... more Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC
Tomatoes (Lycopersicon esculentum) are good sources of antioxidants, such as lycopene, which have... more Tomatoes (Lycopersicon esculentum) are good sources of antioxidants, such as lycopene, which have been shown to be beneficial for health. Careful drying of tomatoes can concentrate antioxidants and provide a tasty food product that can help to reduce the incidence of cancers and cardiovascular diseases. Semi-drying to a final dry matter content of 20% at 40°C followed by smoking was used to produce a new tomato product. Colour, pH, titratable acidity and lycopene, vitamin C and total phenol content and antioxidant activity of two tomato cultivars (Caluna and Toronto) were determined on fresh, dried or smoked samples and on final products made from the two different cultivars. The pH of the fresh and final products were very similar (overall mean 4.43±0.02) while the titratable acidity of the final product increased to a mean of 1.24% citric acid compared to the fresh tissue mean of 0.47% citric acid. The drying process increased the extracted lycopene content from a mean of 94.4 mg/...
Journal of The American Oil Chemists Society, 1999
Walnuts (Juglans regia L.) were collected during the 1997 harvest from 13 different cultivars of ... more Walnuts (Juglans regia L.) were collected during the 1997 harvest from 13 different cultivars of trees grown in a replicated trial in an experimental orchard at Lincoln University. Two U.S. commercial cultivars (Tehama and Vina), three European commercial cultivars (Esterhazy, G139, G120), and eight New Zealand selections (Rex, Dublin’s Glory, Meyric, Stanley, Mckinster, 150, 151, 153) were evaluated. Total lipids
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Papers by Geoffrey Savage