Showing Publication (PEREZ-GREGORIO 2011_02)
Pérez-Gregorio M.R., Garcia-Falcon M.S. (2011) Flavonoids changes in fresh-cut onions during storage in different packaging systems. Food Chemistry 124:652-658
Abbreviation: PEREZ-GREGORIO 2011_02
Food Processing
This publication was used to obtain 8 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.83 | Onion | Onion, stored under vaccum in the absence of light, refrigerated conditions (1-2°C) | 16.3 | 13.6 | mg/100 g fresh weight |
| 1.27 | Onion | Onion, stored in closed cup PS, in the absence of light, refrigerated conditions (1-2°C) | 17.4 | 22.2 | mg/100 g fresh weight |
| 0.84 | Onion | Onion, stored in closed cup PET, in the absence of light, refrigerated conditions (1-2°C) | 17.4 | 14.7 | mg/100 g fresh weight |
| 1.56 | Onion | Onion, stored in closed cup PS, in the presence of visible light, refrigerated conditions (1-2°C) | 12.0 | 18.8 | mg/100 g fresh weight |
| 0.96 | Onion | Onion, stored under vaccum in the absence of light, refrigerated conditions (1-2°C) | 20.7 | 20.0 | mg/100 g fresh weight |
| 1.25 | Onion | Onion, stored in closed cup PS, in the absence of light, refrigerated conditions (1-2°C) | 17.5 | 22.0 | mg/100 g fresh weight |
| 1.31 | Onion | Onion, stored in closed cup PET, in the absence of light, refrigerated conditions (1-2°C) | 17.5 | 23.0 | mg/100 g fresh weight |
| 1.12 | Onion | Onion, stored in closed cup PS, in the presence of visible light, refrigerated conditions (1-2°C) | 17.7 | 20.0 | mg/100 g fresh weight |