Showing Publication (FANASCA 2009)
Fanasca S., Rouphael Y., Venneria E., Azzini E., Durazzo A., Maiani G. (2009) Antioxidant properties of raw and cooked spears of green asparagus cultivars. International Journal of Food Science and Technology 44:1017-1023
Abbreviation: FANASCA 2009
Food Processing
This publication was used to obtain 12 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 37.75 | Asparagus | Asparagus boiling with 500 mL of water for 15 min at 90°C | 0.15 | 5.89 | mg/100 g fresh weight |
| 70.60 | Asparagus | Asparagus boiling with 500 mL of water for 15 min at 90°C | 0.08 | 5.86 | mg/100 g fresh weight |
| 55.27 | Asparagus | Asparagus boiling with 500 mL of water for 15 min at 90°C | 0.12 | 7.02 | mg/100 g fresh weight |
| 29.33 | Asparagus | Asparagus boiling with 500 mL of water for 15 min at 90°C | 0.18 | 5.28 | mg/100 g fresh weight |
| 0.01 | Asparagus | Asparagus boiling with 500 mL of water for 15 min at 90°C | 1.11 | 0.01 | mg/100 g fresh weight |
| 0.01 | Asparagus | Asparagus boiling with 500 mL of water for 15 min at 90°C | 1.0 | 0.01 | mg/100 g fresh weight |
| 0.01 | Asparagus | Asparagus boiling with 500 mL of water for 15 min at 90°C | 1.19 | 0.01 | mg/100 g fresh weight |
| 0.03 | Asparagus | Asparagus boiling with 500 mL of water for 15 min at 90°C | 0.89 | 0.02 | mg/100 g fresh weight |
| 1.07 | Asparagus | Asparagus boiling with 500 mL of water for 15 min at 90°C | 29.33 | 31.49 | mg/100 g fresh weight |
| 1.91 | Asparagus | Asparagus boiling with 500 mL of water for 15 min at 90°C | 16.28 | 31.24 | mg/100 g fresh weight |
| 1.63 | Asparagus | Asparagus boiling with 500 mL of water for 15 min at 90°C | 26.38 | 43.19 | mg/100 g fresh weight |
| 1.50 | Asparagus | Asparagus boiling with 500 mL of water for 15 min at 90°C | 19.27 | 28.92 | mg/100 g fresh weight |