Showing Publication (LO SCALZO 2008)
Lo Scalzo R., Genna A., Branca F., Chedin M., Chassaigne H. (2008) Anthocyanin composition of cauliflower (Brassica oleracea L. var. botrytis) and cabbage (B. oleracea L. var. capitata) and its stability in relation to thermal treatments. Food Chemistry 107:136-44
Abbreviation: LO SCALZO 2008
Food Processing
This publication was used to obtain 5 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.88 | Red cabbage | Red cabbage, microwaved by steam vapour for 2 min | 3.28 | 3.13 | mg/100 g fresh weight |
| 0.19 | Red cabbage | Red cabbage, boiled for 12 min in 0.5% NaCl | 3.28 | 0.65 | mg/100 g fresh weight |
| 0.09 | Cauliflower (B. oleracea L. var. botrytis)/cv 141 | Cauliflower (B. oleracea L. var. botrytis)/cv 141 - blanched in boiling tap water for 2 min (ratio 1:10 w/w) | 7.72 | 0.77 | mg/100 g fresh weight |
| 0.35 | Cauliflower (B. oleracea L. var. botrytis)/cv 141 | Cauliflower (B. oleracea L. var. botrytis)/cv 141 - blanched in boiling tap water for 2 min (ratio 1:10 w/w) | 4.01 | 1.42 | mg/100 g fresh weight |
| 0.23 | Cauliflower (B. oleracea L. var. botrytis)/cv 141 | Cauliflower (B. oleracea L. var. botrytis)/cv 141 - blanched in boiling tap water for 2 min (ratio 1:10 w/w) | 1.81 | 0.43 | mg/100 g fresh weight |