Showing Publication (LANDL 2010)
Landl A., Abadias A., Sárraga B.C., Viñas A.I., Picouet P.A. (2010) Effect of high pressure processing on the quality of acidified Granny Smith apple. Innovative Food Science and Emerging Technologies 11:557-564
Abbreviation: LANDL 2010
Food Processing
This publication was used to obtain 9 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.81 | Apple raw puree - Day 0 | Apple raw puree - Day 7 | 117.9 | 96.6 | mg/100 g fresh weight |
| 0.41 | Apple raw puree - Day 0 | Apple treated puree - Industrial High pressure processing (400 Mpa for 5 min) - Day 14 | 117.9 | 48.6 | mg/100 g fresh weight |
| 0.39 | Apple raw puree - Day 0 | Apple treated puree - Industrial High pressure processing (400 Mpa for 5 min) - Day 21 | 117.9 | 46.2 | mg/100 g fresh weight |
| 0.91 | Apple treated puree - Industrial High pressure processing (400 Mpa for 5 min) - Day 0 | Apple treated puree - Industrial High pressure processing (400 Mpa for 5 min) - Day 7 | 88.8 | 81.6 | mg/100 g fresh weight |
| 0.77 | Apple treated puree - Industrial High pressure processing (400 Mpa for 5 min) - Day 0 | Apple treated puree - Industrial High pressure processing (600 Mpa for 5 min) - Day 14 | 88.8 | 68.5 | mg/100 g fresh weight |
| 0.72 | Apple treated puree - Industrial High pressure processing (400 Mpa for 5 min) - Day 0 | Apple treated puree - Industrial High pressure processing (600 Mpa for 5 min) - Day 21 | 88.8 | 64.2 | mg/100 g fresh weight |
| 1.03 | Apple treated puree - Industrial High pressure processing (600 Mpa for 5 min) - Day 0 | Apple treated puree - Industrial High pressure processing (600 Mpa for 5 min) - Day 7 | 102.8 | 106.3 | mg/100 g fresh weight |
| 1.00 | Apple treated puree - Industrial High pressure processing (600 Mpa for 5 min) - Day 0 | Apple treated puree - Conventional pasteurization (75°C for 10 min) - Day 14 | 102.8 | 102.9 | mg/100 g fresh weight |
| 1.10 | Apple treated puree - Industrial High pressure processing (600 Mpa for 5 min) - Day 0 | Apple treated puree - Conventional pasteurization (75°C for 10 min) - Day 21 | 102.8 | 113.7 | mg/100 g fresh weight |