Showing Publication (PODSEDEK 2008)

Podsedek A., Sosnowska D., Redzynia M., Koziolkiewicz M. (2008) Effect of domestic cooking on the red cabbage hydrophilic antioxidants. International Journal of Food Science and Technology 43:1770-1777

Abbreviation: PODSEDEK 2008

Created on 2015-04-13 at 05:45PM EDT

Updated on 2015-04-13 at 05:45PM EDT

Food Processing

This publication was used to obtain 16 retention factor values.

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.42	Red cabbage	Red cabbage boiled for 20 min	85.08	36.76	mg/100 g fresh weight
0.54	Red cabbage	Red cabbage boiled for 20 min	85.08	47.3	mg/100 g fresh weight
0.72	Red cabbage	Red cabbage boiled for 10 min	85.08	63.31	mg/100 g fresh weight
0.69	Red cabbage	Red cabbage steamed over boiling water for 20 min	85.08	62.82	mg/100 g fresh weight
0.79	Red cabbage	Red cabbage steamed over boiling water for 5 min	85.08	71.71	mg/100 g fresh weight
0.39	Red cabbage	Red cabbage boiled for 20 min	171.36	68.71	mg/100 g fresh weight
0.51	Red cabbage	Red cabbage boiled for 20 min	171.36	90.45	mg/100 g fresh weight
0.55	Red cabbage	Red cabbage boiled for 10 min	171.36	97.02	mg/100 g fresh weight
0.77	Red cabbage	Red cabbage steamed over boiling water for 20 min	171.36	140.39	mg/100 g fresh weight
0.84	Red cabbage	Red cabbage steamed over boiling water for 5 min	171.36	154.15	mg/100 g fresh weight
0.59	Red cabbage	Red cabbage boiled for 20 min	134.73	81.18	mg/100 g fresh weight
0.65	Red cabbage	Red cabbage boiled for 10 min	134.73	90.18	mg/100 g fresh weight
0.85	Red cabbage	Red cabbage steamed over boiling water for 20 min	134.73	123.09	mg/100 g fresh weight
0.95	Red cabbage	Red cabbage steamed over boiling water for 5 min	134.73	137.07	mg/100 g fresh weight
0.39	Red cabbage	Red cabbage, boiled	59.76	23.81	mg/100 g fresh weight
0.45	Red cabbage	Red cabbage boiled for 20 min 1:2	134.73	62.0	mg/100 g fresh weight