Showing Publication (XU 2008_01)
Xu B. , Chang S.K.C. (2008) Effect of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes. Food Chemistry 110:1-13
Abbreviation: XU 2008_01
Food Processing
This publication was used to obtain 32 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.05 | Lentil (Lens culinaris cv. CDC Richlea) - Raw | Lentil (Lens culinaris cv. CDC Richlea) - Regular boiling, 30 min | 734.0 | 324.0 | mg/100 g fresh weight |
| 1.19 | Lentil (Lens culinaris cv. CDC Richlea) - Raw | Lentil (Lens culinaris cv. CDC Richlea) - Regular boiling, 45 min | 734.0 | 366.0 | mg/100 g fresh weight |
| 1.16 | Lentil (Lens culinaris cv. CDC Richlea) - Raw | Lentil (Lens culinaris cv. CDC Richlea) - Regular boiling, 60 min | 734.0 | 359.0 | mg/100 g fresh weight |
| 0.89 | Lentil (Lens culinaris cv. CDC Richlea) - Raw | Lentil (Lens culinaris cv. CDC Richlea) - Pressure boiling, 5 psi, 5 min | 734.0 | 235.0 | mg/100 g fresh weight |
| 0.90 | Lentil (Lens culinaris cv. CDC Richlea) - Raw | Lentil (Lens culinaris cv. CDC Richlea) - Pressure boiling, 15 psi, 5 min | 734.0 | 237.0 | mg/100 g fresh weight |
| 1.33 | Lentil (Lens culinaris cv. CDC Richlea) - Raw | Lentil (Lens culinaris cv. CDC Richlea) - Regular steaming, 15 min | 734.0 | 349.0 | mg/100 g fresh weight |
| 1.22 | Lentil (Lens culinaris cv. CDC Richlea) - Raw | Lentil (Lens culinaris cv. CDC Richlea) - Pressure steaming, 5 psi, 15 min | 734.0 | 321.0 | mg/100 g fresh weight |
| 1.10 | Lentil (Lens culinaris cv. CDC Richlea) - Raw | Lentil (Lens culinaris cv. CDC Richlea) - Pressure steaming, 15 psi, 15 min | 734.0 | 288.0 | mg/100 g fresh weight |
| 1.39 | Chickpea (Cicer arietinum L. cv. Amits) - Raw | Chickpea (Cicer arietinum L. cv. Amits) - Regular boiling, 90 min | 144.0 | 96.0 | mg/100 g fresh weight |
| 1.33 | Chickpea (Cicer arietinum L. cv. Amits) - Raw | Chickpea (Cicer arietinum L. cv. Amits) - Regular boiling, 120 min | 144.0 | 92.0 | mg/100 g fresh weight |
| 1.30 | Chickpea (Cicer arietinum L. cv. Amits) - Raw | Chickpea (Cicer arietinum L. cv. Amits) - Regular boiling, 150 min | 144.0 | 90.0 | mg/100 g fresh weight |
| 0.61 | Chickpea (Cicer arietinum L. cv. Amits) - Raw | Chickpea (Cicer arietinum L. cv. Amits) - Pressure boiling, 5 psi, 30 min | 144.0 | 98.0 | mg/100 g fresh weight |
| 0.64 | Chickpea (Cicer arietinum L. cv. Amits) - Raw | Chickpea (Cicer arietinum L. cv. Amits) - Pressure boiling, 15 psi, 15 min | 144.0 | 102.0 | mg/100 g fresh weight |
| 0.84 | Chickpea (Cicer arietinum L. cv. Amits) - Raw | Chickpea (Cicer arietinum L. cv. Amits) - Regular boiling, 70 min | 144.0 | 140.0 | mg/100 g fresh weight |
| 1.87 | Chickpea (Cicer arietinum L. cv. Amits) - Raw | Chickpea (Cicer arietinum L. cv. Amits) - pressure steaming, 5 psi, 70 min | 144.0 | 133.0 | mg/100 g fresh weight |
| 1.94 | Chickpea (Cicer arietinum L. cv. Amits) - Raw | Chickpea (Cicer arietinum L. cv. Amits) - pressure steaming, 15 psi, 60 min | 144.0 | 138.0 | mg/100 g fresh weight |
| 0.48 | Yellow pea - Raw | Yellow pea Regular boiling, 90 min | 138.0 | 75.0 | mg/100 g fresh weight |
| 0.49 | Yellow pea - Raw | Yellow pea Regular boiling, 120 min | 138.0 | 76.0 | mg/100 g fresh weight |
| 0.49 | Yellow pea - Raw | Yellow pea Regular boiling, 150 min | 138.0 | 76.0 | mg/100 g fresh weight |
| 1.08 | Yellow pea - Raw | Yellow pea Pressure boiling, 5 psi, 30 min | 138.0 | 74.0 | mg/100 g fresh weight |
| 1.14 | Yellow pea - Raw | Yellow pea Pressure boiling, 15 psi, 15 min | 138.0 | 78.0 | mg/100 g fresh weight |
| 0.78 | Yellow pea - Raw | Yellow pea regular steaming, 70 min | 138.0 | 125.0 | mg/100 g fresh weight |
| 0.60 | Yellow pea - Raw | Yellow pea pressure steaming, 5 psi, 70 min | 138.0 | 96.0 | mg/100 g fresh weight |
| 0.73 | Yellow pea - Raw | Yellow pea pressure steaming, 15 psi, 60 min | 138.0 | 116.0 | mg/100 g fresh weight |
| 0.44 | Green pea (Pisum sativum L. cv. Stratus) - Raw | Green pea (Pisum sativum L. cv. Stratus) - Regular boiling, 90 min | 122.0 | 61.0 | mg/100 g fresh weight |
| 0.43 | Green pea (Pisum sativum L. cv. Stratus) - Raw | Green pea (Pisum sativum L. cv. Stratus) - Regular boiling, 120 min | 122.0 | 60.0 | mg/100 g fresh weight |
| 0.45 | Green pea (Pisum sativum L. cv. Stratus) - Raw | Green pea (Pisum sativum L. cv. Stratus) - Regular boiling, 150 min | 122.0 | 63.0 | mg/100 g fresh weight |
| 1.01 | Green pea (Pisum sativum L. cv. Stratus) - Raw | Green pea (Pisum sativum L. cv. Stratus) - Pressure boiling, 5 psi, 30 min | 122.0 | 61.0 | mg/100 g fresh weight |
| 1.09 | Green pea (Pisum sativum L. cv. Stratus) - Raw | Green pea (Pisum sativum L. cv. Stratus) - Pressure boiling, 15 psi, 15 min | 122.0 | 66.0 | mg/100 g fresh weight |
| 0.74 | Green pea (Pisum sativum L. cv. Stratus) - Raw | Green pea (Pisum sativum L. cv. Stratus) - Regular steaming, 70 min | 122.0 | 105.0 | mg/100 g fresh weight |
| 0.62 | Green pea (Pisum sativum L. cv. Stratus) - Raw | Green pea (Pisum sativum L. cv. Stratus) - Pressure steaming, 5 psi, 70 min | 122.0 | 88.0 | mg/100 g fresh weight |
| 0.73 | Green pea (Pisum sativum L. cv. Stratus) - Raw | Green pea (Pisum sativum L. cv. Stratus) - Pressure steaming, 15 psi, 60 min | 122.0 | 103.0 | mg/100 g fresh weight |