Showing Publication (PICOUET 2009)
Picouet P.A., Landl A. A., Abadias M. B., Castellari M. A., Viñas I. (2009) Minimal processing of a Granny Smith apple purée by microwave heating. Innovative Food Science and Emerging Technologies 10:545-550
Abbreviation: PICOUET 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 |
|---|---|---|---|---|---|
| 0.96 | Apple puree | Apple puree - microwaved with lemon juice in a domestic microwave oven for 1 h | 112.4 | 116.6 | mg/100 g fresh weight |
| 0.74 | Apple puree | Apple puree after 5 days stored at 5°C | 112.4 | 83.3 | mg/100 g fresh weight |
| 0.64 | Apple puree | Apple puree after 8 days stored at 5°C | 112.4 | 72.8 | mg/100 g fresh weight |
| 0.67 | Apple puree | Apple puree after 14 days stored at 5°C | 112.4 | 75.6 | mg/100 g fresh weight |