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Once it begins to boil&#44; remove the vegetables and place them in another pot with already boiling water and end the cooking there&#46;</p><p id="par0025" class="elsevierStylePara elsevierViewall">There are also other recommendations such as cutting them into small pieces&#44; as small as possible and discarding the cooking broth&#46; These recommendations are based on the loss of potassium and other soluble minerals in food due to passing it through cooking water&#46;</p><p id="par0030" class="elsevierStylePara elsevierViewall">These recommendations are frequently found in the guides provided to patients with CKD&#44; but there are very few scientific studies that demonstrate the effectiveness of these methods&#44; which are also long and laborious&#46;<a class="elsevierStyleCrossRefs" href="#bib0150"><span class="elsevierStyleSup">10&#8211;12</span></a></p><p id="par0035" class="elsevierStylePara elsevierViewall">The primary objective of this work is to analyze the reduction in potassium content of several fresh and processed vegetable products&#44; 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perona</span>&#41; were grown in Almeria &#40;Spain&#41; and acquired from a distributor&#44; while the frozen beans were purchased at a local supermarket&#46; Prior to the various treatments&#44; the fresh beans were washed and cut into 4<span class="elsevierStyleHsp" style=""></span>cm-long pieces&#46; The frozen samples were thawed before applying any treatment&#46;</p><p id="par0045" class="elsevierStylePara elsevierViewall">Fresh&#44; frozen and canned chard were also studied&#46; The canned and frozen samples were purchased at a local supermarket&#44; while the fresh samples&#44; grown in Zaragoza &#40;Spain&#41;&#44; were purchased from a local distributor&#46; Due to their large structural differences&#44; stalk and leaf were studied separately&#46; Before the different treatments&#44; fresh chard leaves and stalks were separated and cut into 2<span class="elsevierStyleHsp" style=""></span>cm strips&#46;</p><p id="par0050" class="elsevierStylePara elsevierViewall">In order to compare the efficacy of domestic freezing&#44; 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normal cooking &#40;NC&#41;&#59; double cooking &#40;DC&#41;&#46; For all the techniques low mineralization natural mineral water was used&#46;</p><p id="par0065" class="elsevierStylePara elsevierViewall">The soaking was carried out at refrigeration temperatures for 12<span class="elsevierStyleHsp" style=""></span>h with a change of water at 4<span class="elsevierStyleHsp" style=""></span>h&#46; Cooking times were adjusted to each product studied&#46; For green beans 15<span class="elsevierStyleHsp" style=""></span>min&#59; 4<span class="elsevierStyleHsp" style=""></span>min for chard leaves&#59; 10<span class="elsevierStyleHsp" style=""></span>min for chard stalks&#46; In NC the sample was added to boiling water while in DC time started counting when adding the sample to the second pot of boiling water&#46;</p><p id="par0070" class="elsevierStylePara elsevierViewall">The diced vegetable salad and mixed vegetables were cooked following the manufacturer&#39;s instructions&#46; One NC was applied for 8<span class="elsevierStyleHsp" style=""></span>min&#44; pouring the product without thawing&#46; Canned samples&#44; since it is a product ready for consumption&#44; were not subjected to any treatment&#44; only their potassium content was analyzed after washing them to remove excess canning liquid rich in salts&#46; In all cases studied&#44; the 100<span class="elsevierStyleHsp" style=""></span>g&#47;1&#46;5<span class="elsevierStyleHsp" style=""></span>L ratio was maintained for both soaking and cooking&#46;</p><p id="par0075" class="elsevierStylePara elsevierViewall">Each treatment was performed in triplicate and each sample was in turn analyzed in triplicate&#46;</p><p id="par0080" class="elsevierStylePara elsevierViewall">The potassium content was determined by flame photometry&#44; following a validated method of analysis&#46; Potassium contents are expressed in mg&#47;100<span class="elsevierStyleHsp" style=""></span>g of edible portion &#40;EP&#41;&#46;</p></span><span id="sec0025" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0095">Statistical analysis</span><p id="par0085" class="elsevierStylePara elsevierViewall">Statistical differences in the potassium content after application of the 5 culinary techniques for each type of sample were established by analysis of variance &#40;ANOVA&#41; and Tukey&#39;s test&#46; <span class="elsevierStyleItalic">p</span>-Values &#60;0&#46;05 were considered statistically significant differences&#46; Different statistical analyzes were performed using the GraphPad Prism 5 <span class="elsevierStyleItalic">software</span> &#40;GraphPad Software&#44; Inc&#46;&#44; San Diego&#44; CA&#44; USA&#41;&#46;</p></span></span><span id="sec0030" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0100">Results</span><span id="sec0035" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0105">Green bean pod</span><p id="par0090" class="elsevierStylePara elsevierViewall">A loss of potassium was observed after application of the different culinary processes both for fresh and frozen green beans&#46; The observed effect was greater in the latter&#46; <a class="elsevierStyleCrossRef" href="#tbl0005">Table 1</a> shows the final potassium content &#40;mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#41; of the different types of green beans&#44; and the percentage of loss due to each type of culinary process&#46;</p><elsevierMultimedia ident="tbl0005"></elsevierMultimedia><p id="par0095" class="elsevierStylePara elsevierViewall">In fresh green beans a reduction of 14&#46;49&#37; in the potassium content due to soaking was observed&#44; with values of 147&#46;95<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#46; Cooking was also able to reduce the potassium to final contents of around 110<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#44; without significant differences between applying a NC or a DC&#46; It should be noted that in the fresh green beans an additive effect of soaking and cooking was also observed&#44; which was not observed in the frozen green beans&#44; which reduced the content to 75<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#46; In the case of the home frozen green beans a similar behavior to those industrially frozen was observed&#44; regardless of the type of culinary process applied&#46;</p><p id="par0100" class="elsevierStylePara elsevierViewall">While freezing alone does not affect the potassium content&#44; it does promote loss during application of the studied culinary processes&#46; In the case of industrially frozen green beans&#44; soaking after freezing showed being very effective&#44; by managing to reduce the content to 6&#46;19<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#44; representing a loss of almost 93&#37;&#46; Both NC and DC applied after freezing also achieved&#44; although to a lesser degree than soaking&#44; significant reductions in the potassium content to values of 44&#46;97 and 25&#46;41<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#44; respectively&#46; The greatest losses were observed in frozen green beans treated by soaking prior to cooking&#44; where virtually all present potassium was lost&#58; values lower than 5<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP remained&#46;</p><p id="par0105" class="elsevierStylePara elsevierViewall">The potassium content of canned green beans is shown in <a class="elsevierStyleCrossRef" href="#tbl0010">Table 2</a>&#46; Values ranged between 78&#46;70 and 125&#46;76<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#46; Greater variability was observed in the potassium content between brands of round green beans&#46; On the other hand&#44; the potassium content of canned flat green beans was similar to that obtained in fresh green beans after applying a soaking and subsequent cooking&#46;</p><elsevierMultimedia ident="tbl0010"></elsevierMultimedia></span><span id="sec0040" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0110">Chard</span><p id="par0110" class="elsevierStylePara elsevierViewall"><a class="elsevierStyleCrossRef" href="#tbl0015">Table 3</a> shows the potassium contents &#40;mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#41; and the percentage of loss due to each type of culinary process&#44; for both chard leaf and stalk&#44; fresh and frozen&#46;</p><elsevierMultimedia ident="tbl0015"></elsevierMultimedia><p id="par0115" class="elsevierStylePara elsevierViewall">In fresh chard&#44; the initial content of leaf and stalk is similar and high&#44; however&#44; greater losses were observed in the leaf regardless of the type of culinary treatment applied&#46;</p><p id="par0120" class="elsevierStylePara elsevierViewall">In the fresh chard leaf no significant differences were observed between applying DC&#44; S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>NC or S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>DC&#44; achieving contents lower than 85<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#46; However&#44; in the fresh stalk none of the treatments applied achieved significant reductions&#58; the maximum losses were around 30&#37; after applying S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>NC or S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>DC&#46;</p><p id="par0125" class="elsevierStylePara elsevierViewall">Freezing prior to cooking proved effective&#44; as in the green beans&#44; with increased losses for each type of treatment with respect to fresh produce&#44; both in leaf and stalk&#46; The application of soaking after freezing accounted for about 70&#37; more loss than when applied on fresh produce&#58; contents of 25&#46;28 and 33&#46;57<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP were reached in leaf and stalk&#44; respectively&#44; with losses even more marked if cooking was subsequently applied&#46;</p><p id="par0130" class="elsevierStylePara elsevierViewall">The little effectiveness in reducing potassium of the different treatments observed in fresh stalk was improved when subjected to freezing&#46; It should be noted how the sole application of a DC managed to reduce the potassium content to values around 90<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#46;</p><p id="par0135" class="elsevierStylePara elsevierViewall">Unlike green beans&#44; losses due to different treatments in industrially frozen chard leaves were higher than in home frozen chard&#46; This is surely due to the type of cut used in industrial freezing being smaller than that employed in home freezing&#46;</p><p id="par0140" class="elsevierStylePara elsevierViewall">The potassium content of the different types and brands of canned produce is seen in <a class="elsevierStyleCrossRef" href="#tbl0010">Table 2</a>&#46; The content was very variable between different brands&#46; They were similar in leaf and stalk in canned whole chard&#46; On the other hand&#44; canned stalks also showed high potassium contents&#44; but no higher than those found in some brands of whole chard&#46;</p></span><span id="sec0045" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0115">Diced vegetable salad and mixed vegetables</span><p id="par0145" class="elsevierStylePara elsevierViewall">The initial potassium contents and final contents after NC of frozen diced vegetable salad and mixed vegetable samples are shown in <a class="elsevierStyleCrossRef" href="#tbl0020">Table 4</a>&#46;</p><elsevierMultimedia ident="tbl0020"></elsevierMultimedia><p id="par0150" class="elsevierStylePara elsevierViewall">While in both types of product great initial variability in potassium content between different brands were observed&#44; they were higher in diced vegetable salad than in mixed vegetables&#46; However&#44; the loss percentages were also higher in almost all cases in diced vegetable salad&#44; which reached final maximum levels of 100<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#46;</p><p id="par0155" class="elsevierStylePara elsevierViewall">NC in mixed vegetables reduced the potassium content between 22 and 48&#37;&#59; the lowest content achieved was 68&#46;13<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#46;</p></span></span><span id="sec0050" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0120">Discussion</span><p id="par0160" class="elsevierStylePara elsevierViewall">The initial potassium content found in samples of green beans and raw chard&#44; both fresh and frozen&#44; were lower than those provided by the Spanish composition tables&#44;<a class="elsevierStyleCrossRefs" href="#bib0165"><span class="elsevierStyleSup">13&#8211;15</span></a> whose data vary between 243 and 280<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP in green beans&#44; and between 378 and 550<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP in chard&#46; These differences in mineral composition may be due to many factors&#44; such as the variety or the degree of development of the plant at its harvest&#44; among others&#46; However&#44; none of these factors is usually specified in the tables&#46; On the other hand&#44; none of the queried tables showed values concerning the frozen diced vegetable salad&#44; and in only one of them a value 130<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP was reached for the potassium content of frozen mixed vegetables&#46;<a class="elsevierStyleCrossRef" href="#bib0165"><span class="elsevierStyleSup">13</span></a> This value was lower than that observed in this study&#44; probably due to the variety of vegetables present in the mixed vegetables&#46;</p><p id="par0165" class="elsevierStylePara elsevierViewall">Regardless of the type of culinary process applied&#44; in all samples tested a loss of potassium was observed to a greater or lesser degree&#46; Soaking showed a positive effect in all cases&#46; In previous work in tubers&#44; soaking prior to cooking posed no loss of potassium&#44;<a class="elsevierStyleCrossRefs" href="#bib0155"><span class="elsevierStyleSup">11&#44;12&#44;16</span></a> while other studies in broccoli or carrots also showed a positive effect&#46;<a class="elsevierStyleCrossRef" href="#bib0185"><span class="elsevierStyleSup">17</span></a> These contradictory results are probably due to structural differences between the foods under study&#44; since the percentage of loss depends on several factors&#44; such as the type of vegetable and its morphological structure&#46;<a class="elsevierStyleCrossRef" href="#bib0190"><span class="elsevierStyleSup">18</span></a> This study has also observed how the structural differences between chard leaf and stalk may have been responsible for the different responses to the treatments studied&#44; affecting their effectiveness&#46;</p><p id="par0170" class="elsevierStylePara elsevierViewall">There are few studies analyzing the efficacy of DC&#44; and only applied to tubers&#46; The results of our study show in many cases the lack of significant differences between NC and DC&#44; both in green beans and chard&#44; especially when applied after soaking&#46; This is probably due to the high product&#47;water ratio used&#44; 100<span class="elsevierStyleHsp" style=""></span>g product&#47;1&#46;5<span class="elsevierStyleHsp" style=""></span>L water&#46; However&#44; it should be noted that one of the recommendations provided in the guidelines is cooking in plenty of water&#46;</p><p id="par0175" class="elsevierStylePara elsevierViewall">The results obtained in this study also confirm that freezing prior to cooking carries increased mineral loss&#44;<a class="elsevierStyleCrossRefs" href="#bib0190"><span class="elsevierStyleSup">18&#8211;20</span></a> probably due to cell damage caused by ice crystals&#46; The results of this study have shown how prior freezing may be a useful strategy to reduce the potassium content to more than acceptable levels for people with CKD&#44; as in the case of chard stalks&#44; in which&#44; only with that preprocessing&#44; potassium levels of less than 100<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP have been achieved&#44; values that were not e achieved with cooking fresh stalks&#46; Soaking also showed to be much more effective when applied to frozen produce&#44; with such low values that they did not require subsequent aqueous medium cooking&#46; This would allow the possible application of other culinary preparations&#44; such as sauteed&#44; without lengthening the cooking time&#46;</p></span><span id="sec0055" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0125">Conclusion</span><p id="par0180" class="elsevierStylePara elsevierViewall">The results obtained in this study confirm that the processing and cooking of these vegetables in these working conditions allow reducing their potassium content to acceptable levels&#44; which would allow their inclusion in the diet of patients with CKD&#46; Furthermore&#44; it has been observed that&#44; in most cases studied&#44; the sole application of a NC in frozen foods would be sufficient to achieve the desired potassium content loss&#46; The results shown in this study are very positive&#44; because they offer different possibilities for culinary preparation suitable for CKD&#44; many of them with less preparation time than suggested in the recommendations of the dietary guidelines for CKD&#44; which would allow adapting to patient preferences&#46;</p></span><span id="sec0060" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0130">Funding</span><p id="par0185" class="elsevierStylePara elsevierViewall">This work has been funded by&#58; <span class="elsevierStyleGrantSponsor" id="gs1">Federaci&#243;n Nacional ALCER</span> &#91;ALCER National Federation&#93;&#44; Project OTRI 2011&#47;0573&#44; <span class="elsevierStyleGrantSponsor" id="gs2">Grupos Consolidados de Investigaci&#243;n</span> &#91;Consolidated Research Groups&#93;&#44; <span class="elsevierStyleGrantSponsor" id="gs3">DGA</span> &#40;T41&#47;2012 and A01&#47;2012&#41; and the <span class="elsevierStyleGrantSponsor" id="gs4">Fondo Social Europeo</span> &#91;European Social Fund&#93;&#46;</p></span><span id="sec0065" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0135">Conflicts of interest</span><p id="par0190" class="elsevierStylePara elsevierViewall">The authors have no conflicts of interest to declare&#46;</p></span></span>"
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            0 => "Chronic kidney disease"
            1 => "Hyperkalemia"
            2 => "Potassium reduction"
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            0 => "Enfermedad renal cr&#243;nica"
            1 => "Hiperpotasemia"
            2 => "Reducci&#243;n de potasio"
            3 => "Procesado de alimentos"
            4 => "Remojo"
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        "resumen" => "<span id="abst0005" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0010">Introduction</span><p id="spar0005" class="elsevierStyleSimplePara elsevierViewall">In order to prevent a possible hyperkalemia&#44; chronic renal patients&#44; especially in advanced stages&#44; must follow a low potassium diet&#46; So dietary guidelines for chronic kidney disease recommend limiting the consumption of many vegetables&#44; as well as to apply laborious culinary techniques to maximize the reduction of potassium&#46;</p></span> <span id="abst0010" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0015">Objective</span><p id="spar0010" class="elsevierStyleSimplePara elsevierViewall">The aim of this work is to analyze potassium content from several vegetable&#44; fresh products&#44; frozen and preserved&#44; as well as check and compare the effectiveness in potassium reduction of different culinary processes&#44; some of them recommended in dietary guidelines such as soaking or double cooking&#46;</p></span> <span id="abst0015" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0020">Methods</span><p id="spar0015" class="elsevierStyleSimplePara elsevierViewall">Sample potassium content was analyzed by triplicate using flamephotometry&#46;</p></span> <span id="abst0020" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0025">Results</span><p id="spar0020" class="elsevierStyleSimplePara elsevierViewall">The results showed significant reductions in potassium content in all culinary processes studied&#46; The degree of loss varied depending on the type of vegetable and processing applied&#46; Frozen products achieved greater reductions than the fresh ones&#44; obtaining in some cases losses greater than 90&#37;&#46; In addition&#44; it was observed how in many cases the single application of a normal cooking reached potassium reductions to acceptable levels for its inclusion in renal patient diet&#46;</p></span> <span id="abst0025" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0030">Conclusion</span><p id="spar0025" class="elsevierStyleSimplePara elsevierViewall">The results shown in this study are very positive because they provide tools for professionals who deal with this kind of patients&#46; They allow them to adapt more easily to the needs and preferences of their patients and increase dietary variety&#46;</p></span>"
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        "resumen" => "<span id="abst0030" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0040">Introducci&#243;n</span><p id="spar0030" class="elsevierStyleSimplePara elsevierViewall">Con el fin de prevenir una posible hiperpotasemia&#44; los enfermos renales cr&#243;nicos&#44; especialmente en fases avanzadas&#44; deben seguir una dieta baja en potasio&#46; Para ello&#44; las gu&#237;as alimentarias para la enfermedad renal cr&#243;nica recomiendan limitar el consumo de muchas verduras&#44; as&#237; como aplicar laboriosas t&#233;cnicas culinarias para reducir al m&#225;ximo la cantidad de potasio&#46;</p></span> <span id="abst0035" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0045">Objetivos</span><p id="spar0035" class="elsevierStyleSimplePara elsevierViewall">El objetivo de este trabajo es analizar el contenido de potasio de varios productos vegetales &#40;frescos&#44; congelados y en conserva&#41;&#44; as&#237; como comprobar y comparar la efectividad en la reducci&#243;n de potasio de distintos procesos culinarios&#44; algunos de ellos recomendados en las gu&#237;as alimentarias&#44; como son el remojo o la doble cocci&#243;n&#46;</p></span> <span id="abst0040" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0050">M&#233;todos</span><p id="spar0040" class="elsevierStyleSimplePara elsevierViewall">Se analiz&#243; el contenido de potasio de las muestras por triplicado mediante espectrometr&#237;a de emisi&#243;n at&#243;mica de llama&#46;</p></span> <span id="abst0045" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0055">Resultados</span><p id="spar0045" class="elsevierStyleSimplePara elsevierViewall">Los resultados mostraron reducciones significativas en el contenido de potasio en todos los procesos culinarios estudiados&#46; El grado de disminuci&#243;n vari&#243; seg&#250;n el tipo de verdura y el procesado al que fue sometida&#46; En los productos congelados se alcanzaron mayores reducciones que en los frescos&#44; y en algunos casos se lograron p&#233;rdidas de potasio superiores al 90&#37;&#46; Adem&#225;s&#44; se observ&#243; como en muchos casos la simple aplicaci&#243;n de una cocci&#243;n normal dio lugar a reducciones de potasio hasta niveles aceptables para la inclusi&#243;n en la dieta del enfermo renal&#46;</p></span> <span id="abst0050" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0060">Conclusi&#243;n</span><p id="spar0050" class="elsevierStyleSimplePara elsevierViewall">Los resultados mostrados en este estudio son muy positivos&#44; ya que aportan herramientas a los profesionales que tratan con este tipo de pacientes&#44; lo que les permite adaptarse m&#225;s f&#225;cilmente a las necesidades y preferencias de sus pacientes&#44; as&#237; como incrementar la variedad en su dieta&#46;</p></span>"
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          1 => array:2 [
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          4 => array:2 [
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      0 => array:2 [
        "etiqueta" => "&#9734;"
        "nota" => "<p class="elsevierStyleNotepara" id="npar0005">Please cite this article as&#58; Mart&#237;nez-Pineda M&#44; Yag&#252;e-Ruiz C&#44; Caverni-Mu&#241;oz A&#44; Vercet-Tormo A&#46; Reducci&#243;n del contenido de potasio de las jud&#237;as verdes y las acelgas mediante el procesado culinario&#46; Herramientas para la enfermedad renal cr&#243;nica&#46; Nefrologia&#46; 2016&#59;36&#58;427&#8211;432&#46;</p>"
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      0 => array:8 [
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          "leyenda" => "<p id="spar0060" class="elsevierStyleSimplePara elsevierViewall">Results shown as mean &#40;standard deviation&#41;&#46; Mean values with different letters &#40;a&#44; b&#44; c &#8230;&#41; in the same column indicate significant differences &#40;<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>&#60;<span class="elsevierStyleHsp" style=""></span>0&#46;05&#41; in potassium loss among the different culinary processes&#46;</p><p id="spar0065" class="elsevierStyleSimplePara elsevierViewall">NC&#58; normal cooking&#59; DC&#58; double cooking&#59; S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>NC&#58; soaking<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>normal cooking&#59; S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>DC&#58; soaking<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>double cooking&#46;</p>"
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                  <table border="0" frame="\n
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                  \t\t\t\t" class=""><thead title="thead"><tr title="table-row"><th class="td-with-role" title="table-head ; entry_with_role_rowhead " align="left" valign="top" scope="col">Culinary process&nbsp;\t\t\t\t\t\t\n
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                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">mg&#47;100<span class="elsevierStyleHsp" style=""></span>g&nbsp;\t\t\t\t\t\t\n
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                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">mg&#47;100<span class="elsevierStyleHsp" style=""></span>g&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">&#37; loss&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">mg&#47;100<span class="elsevierStyleHsp" style=""></span>g&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">&#37; loss&nbsp;\t\t\t\t\t\t\n
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                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">&#8211;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">202&#46;5 &#40;15&#46;5&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">&#8211;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">170&#46;1 &#40;11&#46;8&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">&#8211;&nbsp;\t\t\t\t\t\t\n
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                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">14&#46;5 &#40;4&#46;1&#41;<span class="elsevierStyleSup">a</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">9&#46;9 &#40;1&#46;1&#41;&nbsp;\t\t\t\t\t\t\n
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                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">6&#46;2 &#40;2&#46;2&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">93&#46;3 &#40;2&#46;5&#41;<span class="elsevierStyleSup">a</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">NC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">114&#46;3 &#40;13&#46;1&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">32&#46;9 &#40;3&#46;5&#41;<span class="elsevierStyleSup">b</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">41&#46;8 &#40;5&#46;7&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">64&#46;3 &#40;1&#46;9&#41;<span class="elsevierStyleSup">b</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">45 &#40;5&#46;9&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">58&#46;8 &#40;5&#46;8&#41;<span class="elsevierStyleSup">b</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">DC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">107&#46;6 &#40;8&#46;3&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">32&#46;9 &#40;4&#46;9&#41;<span class="elsevierStyleSup">b</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">32&#46;7 &#40;4&#46;6&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">69&#46;8 &#40;2&#46;3&#41;<span class="elsevierStyleSup">c</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">25&#46;4 &#40;1&#46;7&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">74&#46;9 &#40;1&#46;3&#41;<span class="elsevierStyleSup">c</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>CN&nbsp;\t\t\t\t\t\t\n
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                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">46&#46;3 &#40;2&#46;3&#41;<span class="elsevierStyleSup">c</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">3&#46;1 &#40;0&#46;5&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">96&#46;4 &#40;0&#46;4&#41;<span class="elsevierStyleSup">d</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">2&#46;8 &#40;0&#46;3&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">97&#46;2 &#40;0&#46;3&#41;<span class="elsevierStyleSup">d</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>DC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">76&#46;4 &#40;6&#46;6&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">47&#46;1 &#40;4&#46;1&#41;<span class="elsevierStyleSup">c</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">3&#46;7 &#40;1&#46;0&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">96 &#40;1&#46;0&#41;<span class="elsevierStyleSup">d</span>&nbsp;\t\t\t\t\t\t\n
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                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">97&#46;3 &#40;1&#46;1&#41;<span class="elsevierStyleSup">d</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr></tbody></table>
                  """
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          "en" => "<p id="spar0055" class="elsevierStyleSimplePara elsevierViewall">Potassium content and effect of different culinary processes in green beans&#46;</p>"
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            "identificador" => "at2"
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          "leyenda" => "<p id="spar0075" class="elsevierStyleSimplePara elsevierViewall">Results shown as mean &#40;standard deviation&#41;&#46;</p><p id="spar0080" class="elsevierStyleSimplePara elsevierViewall">EP&#58; edible portion&#46;</p>"
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            0 => array:2 [
              "tabla" => array:1 [
                0 => """
                  <table border="0" frame="\n
                  \t\t\t\t\tvoid\n
                  \t\t\t\t" class=""><thead title="thead"><tr title="table-row"><th class="td" title="table-head  " align="left" valign="top" scope="col" style="border-bottom: 2px solid black">Product&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " colspan="2" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP</th></tr></thead><tbody title="tbody"><tr title="table-row"><td class="td" title="table-entry  " colspan="3" align="left" valign="top"><span class="elsevierStyleItalic">Flat green beans</span></td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">90 &#40;4&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="" valign="top">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 2&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">79 &#40;5&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="" valign="top">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 3&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">87 &#40;6&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="" valign="top">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td" title="table-entry  " colspan="3" align="left" valign="top"><span class="elsevierStyleVsp" style="height:0.5px"></span></td></tr><tr title="table-row"><td class="td" title="table-entry  " colspan="3" align="left" valign="top"><span class="elsevierStyleItalic">Round green beans</span></td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">126&#40;2&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="" valign="top">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 2&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">65 &#40;2&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="" valign="top">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 3&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">75 &#40;4&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="" valign="top">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td" title="table-entry  " colspan="3" align="left" valign="top"><span class="elsevierStyleVsp" style="height:0.5px"></span></td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleItalic">Whole chard</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">Leaf&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">Stalk&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">119 &#40;4&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">108 &#40;7&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 2&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">92 &#40;3&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">88 &#40;10&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 3&nbsp;\t\t\t\t\t\t\n
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                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">153 &#40;4&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td" title="table-entry  " colspan="3" align="left" valign="top"><span class="elsevierStyleVsp" style="height:0.5px"></span></td></tr><tr title="table-row"><td class="td" title="table-entry  " colspan="3" align="left" valign="top"><span class="elsevierStyleItalic">Chard stalks</span></td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">130 &#40;3&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="" valign="top">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 2&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">116 &#40;4&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="" valign="top">&nbsp;\t\t\t\t\t\t\n
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          "en" => "<p id="spar0070" class="elsevierStyleSimplePara elsevierViewall">Potassium content of canned products&#46;</p>"
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                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">&#8211;&nbsp;\t\t\t\t\t\t\n
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Original article
Reduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease
Reducción del contenido de potasio de las judías verdes y las acelgas mediante el procesado culinario. Herramientas para la enfermedad renal crónica
Montserrat Martínez-Pinedaa, Cristina Yagüe-Ruiza, Alberto Caverni-Muñozb, Antonio Vercet-Tormoa,
Corresponding author
vercet@unizar.es

Corresponding author.
a Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Ciencias de la Salud y del Deporte, Universidad de Zaragoza, Huesca, Spain
b Servicio de Nutrición y Dietética, Alcer Ebro, Zaragoza, Spain
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    "cabecera" => "<span class="elsevierStyleTextfn">Original article</span>"
    "titulo" => "Reduction of potassium content of green bean pods and chard by culinary processing&#46; Tools for chronic kidney disease"
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        "autoresLista" => "Montserrat Mart&#237;nez-Pineda, Cristina Yag&#252;e-Ruiz, Alberto Caverni-Mu&#241;oz, Antonio Vercet-Tormo"
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              0 => "vercet&#64;unizar&#46;es"
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            "entidad" => "Departamento de Producci&#243;n Animal y Ciencia de los Alimentos&#44; Facultad de Ciencias de la Salud y del Deporte&#44; Universidad de Zaragoza&#44; Huesca&#44; Spain"
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            "entidad" => "Servicio de Nutrici&#243;n y Diet&#233;tica&#44; Alcer Ebro&#44; Zaragoza&#44; Spain"
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      "es" => array:1 [
        "titulo" => "Reducci&#243;n del contenido de potasio de las jud&#237;as verdes y las acelgas mediante el procesado culinario&#46; Herramientas para la enfermedad renal cr&#243;nica"
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    "textoCompleto" => "<span class="elsevierStyleSections"><span id="sec0005" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0075">Introduction</span><p id="par0005" class="elsevierStylePara elsevierViewall">Patients with chronic kidney disease &#40;CKD&#41; often have associated complications such as hyperkalemia or an increased risk of cardiovascular disease&#44; which are in turn associated with an increased risk of mortality&#46;<a class="elsevierStyleCrossRefs" href="#bib0105"><span class="elsevierStyleSup">1&#8211;4</span></a></p><p id="par0010" class="elsevierStylePara elsevierViewall">As a result&#44; patients with CKD have specific nutritional requirements&#46; Intake of potassium&#44; should be limited to 1500&#8211;2000<span class="elsevierStyleHsp" style=""></span>mg&#47;day&#44;<a class="elsevierStyleCrossRefs" href="#bib0125"><span class="elsevierStyleSup">5&#44;6</span></a> according to the stage of the disease and the specific situation of each patient&#46;</p><p id="par0015" class="elsevierStylePara elsevierViewall">To prevent hyperkalemia&#44; patients should follow a diet low in potassium&#44;<a class="elsevierStyleCrossRef" href="#bib0115"><span class="elsevierStyleSup">3</span></a> avoiding foods with a high natural potassium content&#44; or those containing additives with potassium salts&#46; Due to their high mineral&#44; especially potassium&#44; content&#44; CKD patients must reduce the incorporation into their diet of many types of vegetables&#44; among them green beans or green leafy vegetables&#46;</p><p id="par0020" class="elsevierStylePara elsevierViewall">In order to achieve the maximum reduction in the potassium content of these foods&#44; nutritional and dietary guidelines for CKD<a class="elsevierStyleCrossRefs" href="#bib0135"><span class="elsevierStyleSup">7&#8211;9</span></a> recommend presoaking the vegetables for a period of 12 and 24<span class="elsevierStyleHsp" style=""></span>h&#44; with at least one exchange of water&#44; and then double cooking with plenty of water&#46; The double cooking technique consists in placing the vegetables in a pot with water at room temperature and then boil them&#46; Once it begins to boil&#44; remove the vegetables and place them in another pot with already boiling water and end the cooking there&#46;</p><p id="par0025" class="elsevierStylePara elsevierViewall">There are also other recommendations such as cutting them into small pieces&#44; as small as possible and discarding the cooking broth&#46; These recommendations are based on the loss of potassium and other soluble minerals in food due to passing it through cooking water&#46;</p><p id="par0030" class="elsevierStylePara elsevierViewall">These recommendations are frequently found in the guides provided to patients with CKD&#44; but there are very few scientific studies that demonstrate the effectiveness of these methods&#44; which are also long and laborious&#46;<a class="elsevierStyleCrossRefs" href="#bib0150"><span class="elsevierStyleSup">10&#8211;12</span></a></p><p id="par0035" class="elsevierStylePara elsevierViewall">The primary objective of this work is to analyze the reduction in potassium content of several fresh and processed vegetable products&#44; the consumption of which is limited for patients with CKD&#44; such as green beans&#44; chard&#44; mixed and diced vegetables&#44; after subjecting them to soaking and different types of cooking&#46; Because of the scant scientific evidence on the effectiveness of the recommendations usually provided to patients with CKD&#44; this paper aims to test and compare different cooking techniques in order to optimize them&#44; to try to increase the variety and the number of vegetable servings&#44; and provide tools to professionals who deal with these kinds of patients&#46;</p></span><span id="sec0010" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0080">Materials and method</span><span id="sec0015" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0085">Materials</span><p id="par0040" class="elsevierStylePara elsevierViewall">3 types of green beans were studied&#58; fresh&#44; frozen and canned&#46; The fresh flat beans &#40;<span class="elsevierStyleItalic">Phaseolus vulgaris var&#46; perona</span>&#41; were grown in Almeria &#40;Spain&#41; and acquired from a distributor&#44; while the frozen beans were purchased at a local supermarket&#46; Prior to the various treatments&#44; the fresh beans were washed and cut into 4<span class="elsevierStyleHsp" style=""></span>cm-long pieces&#46; The frozen samples were thawed before applying any treatment&#46;</p><p id="par0045" class="elsevierStylePara elsevierViewall">Fresh&#44; frozen and canned chard were also studied&#46; The canned and frozen samples were purchased at a local supermarket&#44; while the fresh samples&#44; grown in Zaragoza &#40;Spain&#41;&#44; were purchased from a local distributor&#46; Due to their large structural differences&#44; stalk and leaf were studied separately&#46; Before the different treatments&#44; fresh chard leaves and stalks were separated and cut into 2<span class="elsevierStyleHsp" style=""></span>cm strips&#46;</p><p id="par0050" class="elsevierStylePara elsevierViewall">In order to compare the efficacy of domestic freezing&#44; both green beans and chard&#44; already washed and cut&#44; were frozen at &#8722;18<span class="elsevierStyleHsp" style=""></span>&#176;C in a domestic freezer for one month&#46; They were subsequently treated in a similar manner to the industrially frozen samples&#46;</p><p id="par0055" class="elsevierStylePara elsevierViewall">In addition&#44; 4 different brands of frozen mixed vegetables and diced vegetable salad were analyzed&#46;</p></span><span id="sec0020" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0090">Method</span><p id="par0060" class="elsevierStylePara elsevierViewall">5 different culinary techniques were studied&#58; soaking&#59; soaking followed by normal cooking &#40;S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>NC&#41;&#59; soaking followed by double cooking &#40;S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>DC&#41;&#59; normal cooking &#40;NC&#41;&#59; double cooking &#40;DC&#41;&#46; For all the techniques low mineralization natural mineral water was used&#46;</p><p id="par0065" class="elsevierStylePara elsevierViewall">The soaking was carried out at refrigeration temperatures for 12<span class="elsevierStyleHsp" style=""></span>h with a change of water at 4<span class="elsevierStyleHsp" style=""></span>h&#46; Cooking times were adjusted to each product studied&#46; For green beans 15<span class="elsevierStyleHsp" style=""></span>min&#59; 4<span class="elsevierStyleHsp" style=""></span>min for chard leaves&#59; 10<span class="elsevierStyleHsp" style=""></span>min for chard stalks&#46; In NC the sample was added to boiling water while in DC time started counting when adding the sample to the second pot of boiling water&#46;</p><p id="par0070" class="elsevierStylePara elsevierViewall">The diced vegetable salad and mixed vegetables were cooked following the manufacturer&#39;s instructions&#46; One NC was applied for 8<span class="elsevierStyleHsp" style=""></span>min&#44; pouring the product without thawing&#46; Canned samples&#44; since it is a product ready for consumption&#44; were not subjected to any treatment&#44; only their potassium content was analyzed after washing them to remove excess canning liquid rich in salts&#46; In all cases studied&#44; the 100<span class="elsevierStyleHsp" style=""></span>g&#47;1&#46;5<span class="elsevierStyleHsp" style=""></span>L ratio was maintained for both soaking and cooking&#46;</p><p id="par0075" class="elsevierStylePara elsevierViewall">Each treatment was performed in triplicate and each sample was in turn analyzed in triplicate&#46;</p><p id="par0080" class="elsevierStylePara elsevierViewall">The potassium content was determined by flame photometry&#44; following a validated method of analysis&#46; Potassium contents are expressed in mg&#47;100<span class="elsevierStyleHsp" style=""></span>g of edible portion &#40;EP&#41;&#46;</p></span><span id="sec0025" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0095">Statistical analysis</span><p id="par0085" class="elsevierStylePara elsevierViewall">Statistical differences in the potassium content after application of the 5 culinary techniques for each type of sample were established by analysis of variance &#40;ANOVA&#41; and Tukey&#39;s test&#46; <span class="elsevierStyleItalic">p</span>-Values &#60;0&#46;05 were considered statistically significant differences&#46; Different statistical analyzes were performed using the GraphPad Prism 5 <span class="elsevierStyleItalic">software</span> &#40;GraphPad Software&#44; Inc&#46;&#44; San Diego&#44; CA&#44; USA&#41;&#46;</p></span></span><span id="sec0030" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0100">Results</span><span id="sec0035" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0105">Green bean pod</span><p id="par0090" class="elsevierStylePara elsevierViewall">A loss of potassium was observed after application of the different culinary processes both for fresh and frozen green beans&#46; The observed effect was greater in the latter&#46; <a class="elsevierStyleCrossRef" href="#tbl0005">Table 1</a> shows the final potassium content &#40;mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#41; of the different types of green beans&#44; and the percentage of loss due to each type of culinary process&#46;</p><elsevierMultimedia ident="tbl0005"></elsevierMultimedia><p id="par0095" class="elsevierStylePara elsevierViewall">In fresh green beans a reduction of 14&#46;49&#37; in the potassium content due to soaking was observed&#44; with values of 147&#46;95<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#46; Cooking was also able to reduce the potassium to final contents of around 110<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#44; without significant differences between applying a NC or a DC&#46; It should be noted that in the fresh green beans an additive effect of soaking and cooking was also observed&#44; which was not observed in the frozen green beans&#44; which reduced the content to 75<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#46; In the case of the home frozen green beans a similar behavior to those industrially frozen was observed&#44; regardless of the type of culinary process applied&#46;</p><p id="par0100" class="elsevierStylePara elsevierViewall">While freezing alone does not affect the potassium content&#44; it does promote loss during application of the studied culinary processes&#46; In the case of industrially frozen green beans&#44; soaking after freezing showed being very effective&#44; by managing to reduce the content to 6&#46;19<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#44; representing a loss of almost 93&#37;&#46; Both NC and DC applied after freezing also achieved&#44; although to a lesser degree than soaking&#44; significant reductions in the potassium content to values of 44&#46;97 and 25&#46;41<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#44; respectively&#46; The greatest losses were observed in frozen green beans treated by soaking prior to cooking&#44; where virtually all present potassium was lost&#58; values lower than 5<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP remained&#46;</p><p id="par0105" class="elsevierStylePara elsevierViewall">The potassium content of canned green beans is shown in <a class="elsevierStyleCrossRef" href="#tbl0010">Table 2</a>&#46; Values ranged between 78&#46;70 and 125&#46;76<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#46; Greater variability was observed in the potassium content between brands of round green beans&#46; On the other hand&#44; the potassium content of canned flat green beans was similar to that obtained in fresh green beans after applying a soaking and subsequent cooking&#46;</p><elsevierMultimedia ident="tbl0010"></elsevierMultimedia></span><span id="sec0040" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0110">Chard</span><p id="par0110" class="elsevierStylePara elsevierViewall"><a class="elsevierStyleCrossRef" href="#tbl0015">Table 3</a> shows the potassium contents &#40;mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#41; and the percentage of loss due to each type of culinary process&#44; for both chard leaf and stalk&#44; fresh and frozen&#46;</p><elsevierMultimedia ident="tbl0015"></elsevierMultimedia><p id="par0115" class="elsevierStylePara elsevierViewall">In fresh chard&#44; the initial content of leaf and stalk is similar and high&#44; however&#44; greater losses were observed in the leaf regardless of the type of culinary treatment applied&#46;</p><p id="par0120" class="elsevierStylePara elsevierViewall">In the fresh chard leaf no significant differences were observed between applying DC&#44; S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>NC or S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>DC&#44; achieving contents lower than 85<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#46; However&#44; in the fresh stalk none of the treatments applied achieved significant reductions&#58; the maximum losses were around 30&#37; after applying S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>NC or S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>DC&#46;</p><p id="par0125" class="elsevierStylePara elsevierViewall">Freezing prior to cooking proved effective&#44; as in the green beans&#44; with increased losses for each type of treatment with respect to fresh produce&#44; both in leaf and stalk&#46; The application of soaking after freezing accounted for about 70&#37; more loss than when applied on fresh produce&#58; contents of 25&#46;28 and 33&#46;57<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP were reached in leaf and stalk&#44; respectively&#44; with losses even more marked if cooking was subsequently applied&#46;</p><p id="par0130" class="elsevierStylePara elsevierViewall">The little effectiveness in reducing potassium of the different treatments observed in fresh stalk was improved when subjected to freezing&#46; It should be noted how the sole application of a DC managed to reduce the potassium content to values around 90<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#46;</p><p id="par0135" class="elsevierStylePara elsevierViewall">Unlike green beans&#44; losses due to different treatments in industrially frozen chard leaves were higher than in home frozen chard&#46; This is surely due to the type of cut used in industrial freezing being smaller than that employed in home freezing&#46;</p><p id="par0140" class="elsevierStylePara elsevierViewall">The potassium content of the different types and brands of canned produce is seen in <a class="elsevierStyleCrossRef" href="#tbl0010">Table 2</a>&#46; The content was very variable between different brands&#46; They were similar in leaf and stalk in canned whole chard&#46; On the other hand&#44; canned stalks also showed high potassium contents&#44; but no higher than those found in some brands of whole chard&#46;</p></span><span id="sec0045" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0115">Diced vegetable salad and mixed vegetables</span><p id="par0145" class="elsevierStylePara elsevierViewall">The initial potassium contents and final contents after NC of frozen diced vegetable salad and mixed vegetable samples are shown in <a class="elsevierStyleCrossRef" href="#tbl0020">Table 4</a>&#46;</p><elsevierMultimedia ident="tbl0020"></elsevierMultimedia><p id="par0150" class="elsevierStylePara elsevierViewall">While in both types of product great initial variability in potassium content between different brands were observed&#44; they were higher in diced vegetable salad than in mixed vegetables&#46; However&#44; the loss percentages were also higher in almost all cases in diced vegetable salad&#44; which reached final maximum levels of 100<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#46;</p><p id="par0155" class="elsevierStylePara elsevierViewall">NC in mixed vegetables reduced the potassium content between 22 and 48&#37;&#59; the lowest content achieved was 68&#46;13<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP&#46;</p></span></span><span id="sec0050" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0120">Discussion</span><p id="par0160" class="elsevierStylePara elsevierViewall">The initial potassium content found in samples of green beans and raw chard&#44; both fresh and frozen&#44; were lower than those provided by the Spanish composition tables&#44;<a class="elsevierStyleCrossRefs" href="#bib0165"><span class="elsevierStyleSup">13&#8211;15</span></a> whose data vary between 243 and 280<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP in green beans&#44; and between 378 and 550<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP in chard&#46; These differences in mineral composition may be due to many factors&#44; such as the variety or the degree of development of the plant at its harvest&#44; among others&#46; However&#44; none of these factors is usually specified in the tables&#46; On the other hand&#44; none of the queried tables showed values concerning the frozen diced vegetable salad&#44; and in only one of them a value 130<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP was reached for the potassium content of frozen mixed vegetables&#46;<a class="elsevierStyleCrossRef" href="#bib0165"><span class="elsevierStyleSup">13</span></a> This value was lower than that observed in this study&#44; probably due to the variety of vegetables present in the mixed vegetables&#46;</p><p id="par0165" class="elsevierStylePara elsevierViewall">Regardless of the type of culinary process applied&#44; in all samples tested a loss of potassium was observed to a greater or lesser degree&#46; Soaking showed a positive effect in all cases&#46; In previous work in tubers&#44; soaking prior to cooking posed no loss of potassium&#44;<a class="elsevierStyleCrossRefs" href="#bib0155"><span class="elsevierStyleSup">11&#44;12&#44;16</span></a> while other studies in broccoli or carrots also showed a positive effect&#46;<a class="elsevierStyleCrossRef" href="#bib0185"><span class="elsevierStyleSup">17</span></a> These contradictory results are probably due to structural differences between the foods under study&#44; since the percentage of loss depends on several factors&#44; such as the type of vegetable and its morphological structure&#46;<a class="elsevierStyleCrossRef" href="#bib0190"><span class="elsevierStyleSup">18</span></a> This study has also observed how the structural differences between chard leaf and stalk may have been responsible for the different responses to the treatments studied&#44; affecting their effectiveness&#46;</p><p id="par0170" class="elsevierStylePara elsevierViewall">There are few studies analyzing the efficacy of DC&#44; and only applied to tubers&#46; The results of our study show in many cases the lack of significant differences between NC and DC&#44; both in green beans and chard&#44; especially when applied after soaking&#46; This is probably due to the high product&#47;water ratio used&#44; 100<span class="elsevierStyleHsp" style=""></span>g product&#47;1&#46;5<span class="elsevierStyleHsp" style=""></span>L water&#46; However&#44; it should be noted that one of the recommendations provided in the guidelines is cooking in plenty of water&#46;</p><p id="par0175" class="elsevierStylePara elsevierViewall">The results obtained in this study also confirm that freezing prior to cooking carries increased mineral loss&#44;<a class="elsevierStyleCrossRefs" href="#bib0190"><span class="elsevierStyleSup">18&#8211;20</span></a> probably due to cell damage caused by ice crystals&#46; The results of this study have shown how prior freezing may be a useful strategy to reduce the potassium content to more than acceptable levels for people with CKD&#44; as in the case of chard stalks&#44; in which&#44; only with that preprocessing&#44; potassium levels of less than 100<span class="elsevierStyleHsp" style=""></span>mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP have been achieved&#44; values that were not e achieved with cooking fresh stalks&#46; Soaking also showed to be much more effective when applied to frozen produce&#44; with such low values that they did not require subsequent aqueous medium cooking&#46; This would allow the possible application of other culinary preparations&#44; such as sauteed&#44; without lengthening the cooking time&#46;</p></span><span id="sec0055" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0125">Conclusion</span><p id="par0180" class="elsevierStylePara elsevierViewall">The results obtained in this study confirm that the processing and cooking of these vegetables in these working conditions allow reducing their potassium content to acceptable levels&#44; which would allow their inclusion in the diet of patients with CKD&#46; Furthermore&#44; it has been observed that&#44; in most cases studied&#44; the sole application of a NC in frozen foods would be sufficient to achieve the desired potassium content loss&#46; The results shown in this study are very positive&#44; because they offer different possibilities for culinary preparation suitable for CKD&#44; many of them with less preparation time than suggested in the recommendations of the dietary guidelines for CKD&#44; which would allow adapting to patient preferences&#46;</p></span><span id="sec0060" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0130">Funding</span><p id="par0185" class="elsevierStylePara elsevierViewall">This work has been funded by&#58; <span class="elsevierStyleGrantSponsor" id="gs1">Federaci&#243;n Nacional ALCER</span> &#91;ALCER National Federation&#93;&#44; Project OTRI 2011&#47;0573&#44; <span class="elsevierStyleGrantSponsor" id="gs2">Grupos Consolidados de Investigaci&#243;n</span> &#91;Consolidated Research Groups&#93;&#44; <span class="elsevierStyleGrantSponsor" id="gs3">DGA</span> &#40;T41&#47;2012 and A01&#47;2012&#41; and the <span class="elsevierStyleGrantSponsor" id="gs4">Fondo Social Europeo</span> &#91;European Social Fund&#93;&#46;</p></span><span id="sec0065" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0135">Conflicts of interest</span><p id="par0190" class="elsevierStylePara elsevierViewall">The authors have no conflicts of interest to declare&#46;</p></span></span>"
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          "titulo" => "Introduction"
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          "titulo" => "Results"
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            0 => array:2 [
              "identificador" => "sec0035"
              "titulo" => "Green bean pod"
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            1 => array:2 [
              "identificador" => "sec0040"
              "titulo" => "Chard"
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              "identificador" => "sec0045"
              "titulo" => "Diced vegetable salad and mixed vegetables"
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          "titulo" => "Discussion"
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          "identificador" => "sec0060"
          "titulo" => "Funding"
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        10 => array:2 [
          "identificador" => "sec0065"
          "titulo" => "Conflicts of interest"
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        11 => array:2 [
          "identificador" => "xack256632"
          "titulo" => "Acknowledgments"
        ]
        12 => array:1 [
          "titulo" => "References"
        ]
      ]
    ]
    "pdfFichero" => "main.pdf"
    "tienePdf" => true
    "fechaRecibido" => "2015-06-08"
    "fechaAceptado" => "2016-03-25"
    "PalabrasClave" => array:2 [
      "en" => array:1 [
        0 => array:4 [
          "clase" => "keyword"
          "titulo" => "Keywords"
          "identificador" => "xpalclavsec768563"
          "palabras" => array:8 [
            0 => "Chronic kidney disease"
            1 => "Hyperkalemia"
            2 => "Potassium reduction"
            3 => "Food processing"
            4 => "Soaking"
            5 => "Double cooking"
            6 => "Dietary guidelines"
            7 => "Vegetables"
          ]
        ]
      ]
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        0 => array:4 [
          "clase" => "keyword"
          "titulo" => "Palabras clave"
          "identificador" => "xpalclavsec768562"
          "palabras" => array:8 [
            0 => "Enfermedad renal cr&#243;nica"
            1 => "Hiperpotasemia"
            2 => "Reducci&#243;n de potasio"
            3 => "Procesado de alimentos"
            4 => "Remojo"
            5 => "Doble cocci&#243;n"
            6 => "Gu&#237;as alimentarias"
            7 => "Verduras"
          ]
        ]
      ]
    ]
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    "resumen" => array:2 [
      "en" => array:3 [
        "titulo" => "Abstract"
        "resumen" => "<span id="abst0005" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0010">Introduction</span><p id="spar0005" class="elsevierStyleSimplePara elsevierViewall">In order to prevent a possible hyperkalemia&#44; chronic renal patients&#44; especially in advanced stages&#44; must follow a low potassium diet&#46; So dietary guidelines for chronic kidney disease recommend limiting the consumption of many vegetables&#44; as well as to apply laborious culinary techniques to maximize the reduction of potassium&#46;</p></span> <span id="abst0010" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0015">Objective</span><p id="spar0010" class="elsevierStyleSimplePara elsevierViewall">The aim of this work is to analyze potassium content from several vegetable&#44; fresh products&#44; frozen and preserved&#44; as well as check and compare the effectiveness in potassium reduction of different culinary processes&#44; some of them recommended in dietary guidelines such as soaking or double cooking&#46;</p></span> <span id="abst0015" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0020">Methods</span><p id="spar0015" class="elsevierStyleSimplePara elsevierViewall">Sample potassium content was analyzed by triplicate using flamephotometry&#46;</p></span> <span id="abst0020" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0025">Results</span><p id="spar0020" class="elsevierStyleSimplePara elsevierViewall">The results showed significant reductions in potassium content in all culinary processes studied&#46; The degree of loss varied depending on the type of vegetable and processing applied&#46; Frozen products achieved greater reductions than the fresh ones&#44; obtaining in some cases losses greater than 90&#37;&#46; In addition&#44; it was observed how in many cases the single application of a normal cooking reached potassium reductions to acceptable levels for its inclusion in renal patient diet&#46;</p></span> <span id="abst0025" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0030">Conclusion</span><p id="spar0025" class="elsevierStyleSimplePara elsevierViewall">The results shown in this study are very positive because they provide tools for professionals who deal with this kind of patients&#46; They allow them to adapt more easily to the needs and preferences of their patients and increase dietary variety&#46;</p></span>"
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        "resumen" => "<span id="abst0030" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0040">Introducci&#243;n</span><p id="spar0030" class="elsevierStyleSimplePara elsevierViewall">Con el fin de prevenir una posible hiperpotasemia&#44; los enfermos renales cr&#243;nicos&#44; especialmente en fases avanzadas&#44; deben seguir una dieta baja en potasio&#46; Para ello&#44; las gu&#237;as alimentarias para la enfermedad renal cr&#243;nica recomiendan limitar el consumo de muchas verduras&#44; as&#237; como aplicar laboriosas t&#233;cnicas culinarias para reducir al m&#225;ximo la cantidad de potasio&#46;</p></span> <span id="abst0035" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0045">Objetivos</span><p id="spar0035" class="elsevierStyleSimplePara elsevierViewall">El objetivo de este trabajo es analizar el contenido de potasio de varios productos vegetales &#40;frescos&#44; congelados y en conserva&#41;&#44; as&#237; como comprobar y comparar la efectividad en la reducci&#243;n de potasio de distintos procesos culinarios&#44; algunos de ellos recomendados en las gu&#237;as alimentarias&#44; como son el remojo o la doble cocci&#243;n&#46;</p></span> <span id="abst0040" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0050">M&#233;todos</span><p id="spar0040" class="elsevierStyleSimplePara elsevierViewall">Se analiz&#243; el contenido de potasio de las muestras por triplicado mediante espectrometr&#237;a de emisi&#243;n at&#243;mica de llama&#46;</p></span> <span id="abst0045" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0055">Resultados</span><p id="spar0045" class="elsevierStyleSimplePara elsevierViewall">Los resultados mostraron reducciones significativas en el contenido de potasio en todos los procesos culinarios estudiados&#46; El grado de disminuci&#243;n vari&#243; seg&#250;n el tipo de verdura y el procesado al que fue sometida&#46; En los productos congelados se alcanzaron mayores reducciones que en los frescos&#44; y en algunos casos se lograron p&#233;rdidas de potasio superiores al 90&#37;&#46; Adem&#225;s&#44; se observ&#243; como en muchos casos la simple aplicaci&#243;n de una cocci&#243;n normal dio lugar a reducciones de potasio hasta niveles aceptables para la inclusi&#243;n en la dieta del enfermo renal&#46;</p></span> <span id="abst0050" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0060">Conclusi&#243;n</span><p id="spar0050" class="elsevierStyleSimplePara elsevierViewall">Los resultados mostrados en este estudio son muy positivos&#44; ya que aportan herramientas a los profesionales que tratan con este tipo de pacientes&#44; lo que les permite adaptarse m&#225;s f&#225;cilmente a las necesidades y preferencias de sus pacientes&#44; as&#237; como incrementar la variedad en su dieta&#46;</p></span>"
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        "etiqueta" => "&#9734;"
        "nota" => "<p class="elsevierStyleNotepara" id="npar0005">Please cite this article as&#58; Mart&#237;nez-Pineda M&#44; Yag&#252;e-Ruiz C&#44; Caverni-Mu&#241;oz A&#44; Vercet-Tormo A&#46; Reducci&#243;n del contenido de potasio de las jud&#237;as verdes y las acelgas mediante el procesado culinario&#46; Herramientas para la enfermedad renal cr&#243;nica&#46; Nefrologia&#46; 2016&#59;36&#58;427&#8211;432&#46;</p>"
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          "leyenda" => "<p id="spar0060" class="elsevierStyleSimplePara elsevierViewall">Results shown as mean &#40;standard deviation&#41;&#46; Mean values with different letters &#40;a&#44; b&#44; c &#8230;&#41; in the same column indicate significant differences &#40;<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>&#60;<span class="elsevierStyleHsp" style=""></span>0&#46;05&#41; in potassium loss among the different culinary processes&#46;</p><p id="spar0065" class="elsevierStyleSimplePara elsevierViewall">NC&#58; normal cooking&#59; DC&#58; double cooking&#59; S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>NC&#58; soaking<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>normal cooking&#59; S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>DC&#58; soaking<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>double cooking&#46;</p>"
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                  \t\t\t\t" class=""><thead title="thead"><tr title="table-row"><th class="td" title="table-head  " align="left" valign="top" scope="col" style="border-bottom: 2px solid black">Product&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " colspan="2" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">mg&#47;100<span class="elsevierStyleHsp" style=""></span>g EP</th></tr></thead><tbody title="tbody"><tr title="table-row"><td class="td" title="table-entry  " colspan="3" align="left" valign="top"><span class="elsevierStyleItalic">Flat green beans</span></td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">90 &#40;4&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="" valign="top">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 2&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">79 &#40;5&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="" valign="top">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 3&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">87 &#40;6&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="" valign="top">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td" title="table-entry  " colspan="3" align="left" valign="top"><span class="elsevierStyleVsp" style="height:0.5px"></span></td></tr><tr title="table-row"><td class="td" title="table-entry  " colspan="3" align="left" valign="top"><span class="elsevierStyleItalic">Round green beans</span></td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">126&#40;2&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="" valign="top">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 2&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">65 &#40;2&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="" valign="top">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 3&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">75 &#40;4&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="" valign="top">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td" title="table-entry  " colspan="3" align="left" valign="top"><span class="elsevierStyleVsp" style="height:0.5px"></span></td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleItalic">Whole chard</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">Leaf&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">Stalk&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">119 &#40;4&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">108 &#40;7&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 2&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">92 &#40;3&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">88 &#40;10&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 3&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">159 &#40;2&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">153 &#40;4&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td" title="table-entry  " colspan="3" align="left" valign="top"><span class="elsevierStyleVsp" style="height:0.5px"></span></td></tr><tr title="table-row"><td class="td" title="table-entry  " colspan="3" align="left" valign="top"><span class="elsevierStyleItalic">Chard stalks</span></td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">130 &#40;3&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="" valign="top">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Commercial brand 2&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">116 &#40;4&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="" valign="top">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr></tbody></table>
                  """
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          "leyenda" => "<p id="spar0090" class="elsevierStyleSimplePara elsevierViewall">Results shown as mean &#40;standard deviation&#41;&#46;</p><p id="spar0095" class="elsevierStyleSimplePara elsevierViewall">Mean values with different letters &#40;a&#44; b&#44; c &#8230;&#41; in the same column indicate significant differences &#40;<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>&#60;<span class="elsevierStyleHsp" style=""></span>0&#46;05&#41; in potassium loss among the different culinary processes&#46;</p><p id="spar0100" class="elsevierStyleSimplePara elsevierViewall">NC&#58; normal cooking&#59; DC&#58; double cooking&#59; S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>NC&#58; soaking<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>normal cooking&#59; S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>DC&#58; soaking<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>double cooking&#46;</p>"
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                  <table border="0" frame="\n
                  \t\t\t\t\tvoid\n
                  \t\t\t\t" class=""><thead title="thead"><tr title="table-row"><th class="td-with-role" title="table-head ; entry_with_role_rowhead " align="left" valign="top" scope="col">Culinary process&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " colspan="2" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Fresh</th><th class="td" title="table-head  " colspan="2" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Home frozen</th><th class="td" title="table-head  " colspan="2" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Industrially frozen</th></tr><tr title="table-row"><th class="td" title="table-head  " align="" valign="top" scope="col" style="border-bottom: 2px solid black">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">mg&#47;100<span class="elsevierStyleHsp" style=""></span>g&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">&#37; loss&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">mg&#47;100<span class="elsevierStyleHsp" style=""></span>g&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">&#37; loss&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">mg&#47;100<span class="elsevierStyleHsp" style=""></span>g&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">&#37; loss&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th></tr></thead><tbody title="tbody"><tr title="table-row"><td class="td" title="table-entry  " colspan="7" align="left" valign="top"><span class="elsevierStyleItalic">Results</span></td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Raw&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">285&#46;8 &#40;13&#46;1&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">&#8211;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">253&#46;6 &#40;9&#46;0&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">&#8211;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">152&#46;8 &#40;6&#46;0&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">&#8211;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Soaking&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">185&#46;7 &#40;14&#46;2&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">20&#46;1 &#40;5&#46;2&#41;<span class="elsevierStyleSup">a</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">25&#46;2 &#40;1&#46;0&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">90&#46;0 &#40;0&#46;4&#41; <span class="elsevierStyleSup">a</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">2&#46;2 &#40;0&#46;3&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">97&#46;8 &#40;0&#46;2&#41; <span class="elsevierStyleSup">a</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>NC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">123&#46;7 &#40;12&#46;3&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">47&#46;0 &#40;5&#46;2&#41;<span class="elsevierStyleSup">b</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">88&#46;8 &#40;3&#46;3&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">65&#46;0 &#40;1&#46;3&#41; <span class="elsevierStyleSup">b</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">28&#46;0 &#40;7&#46;7&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">76&#46;0 &#40;6&#46;6&#41; <span class="elsevierStyleSup">b</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>DC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">78&#46;9 &#40;7&#46;2&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">66&#46;3 &#40;3&#46;4&#41;<span class="elsevierStyleSup">c</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">51&#46;0 &#40;5&#46;6&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">79&#46;9 &#40;2&#46;2&#41; <span class="elsevierStyleSup">c</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">9&#46;7 &#40;0&#46;2&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">90&#46;2 &#40;0&#46;5&#41; <span class="elsevierStyleSup">c</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>CN&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">84&#46;3 &#40;3&#46;1&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">58&#46;5 &#40;1&#46;5&#41; <span class="elsevierStyleSup">c</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">20&#46;6 &#40;0&#46;5&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">91&#46;9 &#40;0&#46;2&#41; <span class="elsevierStyleSup">a</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">0&#46;8 &#40;0&#46;1&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">99&#46;2 &#40;0&#46;0&#41; <span class="elsevierStyleSup">a</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>S<span class="elsevierStyleHsp" style=""></span>&#43;<span class="elsevierStyleHsp" style=""></span>DC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">66&#46;7 &#40;1&#46;3&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">67&#46;0 &#40;0&#46;7&#41; <span class="elsevierStyleSup">c</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">14&#46;0 &#40;0&#46;4&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">94&#46;5 &#40;0&#46;1&#41; <span class="elsevierStyleSup">a</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">0&#46;7 &#40;0&#46;1&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">99&#46;3 &#40;0&#46;1&#41; <span class="elsevierStyleSup">a</span>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td" title="table-entry  " colspan="7" align="left" valign="top"><span class="elsevierStyleVsp" style="height:0.5px"></span></td></tr><tr title="table-row"><td class="td" title="table-entry  " colspan="7" align="left" valign="top"><span class="elsevierStyleItalic">Stalk</span></td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Raw&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">262&#46;0 &#40;22&#46;5&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">&#8211;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">288&#46;4 &#40;6&#46;0&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">&#8211;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="" valign="top">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="" valign="top">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleHsp" style=""></span>Soaking&nbsp;\t\t\t\t\t\t\n
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ISSN: 20132514
Original language: English
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