Showing Publication (GAWLIK-DZIKI 2008)

Gawlik-Dziki U. (2008) Effect of hydrothermal treatment on the antioxidant properties of broccoli (Brassica oleracea var. botrytis italica) florets. Food Chemistry 109:393-401

Abbreviation: GAWLIK-DZIKI 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 2 retention factor values.

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.65	Broccoli	Broccoli, florets boiled for 10 min	270.0	160.0	mg/100 g fresh weight
2.83	Broccoli frozen	Broccoli boiled in 100 ml of distilled water for 5 min	100.0	255.0	mg/100 g fresh weight