Showing Publication (RODRIGUES 2009)
Rodrigues A.S., Perez-Gregorio M.R., Garcia-Falcon M.S., Simal-Gandara J. (2009) Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs. Food Research International 42:1331-1336
Abbreviation: RODRIGUES 2009
Food Processing
This publication was used to obtain 4 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.54 | Red onion | Red onion, skinned, boiled at 103°C for 30 min | 393.0 | 247.0 | mg/100 g fresh weight |
| 0.40 | Red onion | Red onion, skinned, boiled at 103°C for 60 min | 479.0 | 223.0 | mg/100 g fresh weight |
| 0.56 | Red onion | Red onion, skinned, boiled at 103°C for 30 min | 303.0 | 198.0 | mg/100 g fresh weight |
| 0.49 | Red onion | Red onion, skinned, boiled at 103°C for 60 min | 412.0 | 236.0 | mg/100 g fresh weight |