Showing Publication (GARCIA-PARRA 2011)
Garcia-Parra J., Gonzalez-Cebrino F., Delgado J., Lozano M., Hernandez T., Ramirez R. (2011) Effect of Thermal and High-Pressure Processing on the Nutritional Value and Quality Attributes of a Nectarine Puree with Industrial Origin during the Refrigerated Storage. Journal of Food Science 76:C618-C625 PubMed (22417344)
Abbreviation: GARCIA-PARRA 2011
Pubmed ID: 22417344
Food Processing
This publication was used to obtain 15 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.99 | Nectarine puree - Untreated | Nectarine puree - Thermal pasteurization, 80°C, 5 min | 55.4 | 55.3 | mg/100 g fresh weight |
| 1.03 | Nectarine puree - Untreated | Nectarine puree - High pressure processing, 450 Mpa, 5 min | 55.4 | 57.3 | mg/100 g fresh weight |
| 0.94 | Nectarine puree - Untreated | Nectarine puree - High pressure processing, 450 Mpa, 10 min | 55.4 | 52.1 | mg/100 g fresh weight |
| 1.03 | Nectarine puree - Untreated | Nectarine puree - High pressure processing, 600 Mpa, 5 min | 55.4 | 57.2 | mg/100 g fresh weight |
| 1.15 | Nectarine puree - Untreated | Nectarine puree - High pressure processing, 600 Mpa, 10 min | 55.4 | 63.8 | mg/100 g fresh weight |
| 1.07 | Nectarine puree - Thermal pasteurization, 80°C, 5 min | Nectarine puree - Thermal pasteurization, 80°C, 5 min, stored 20 Day | 55.3 | 59.2 | mg/100 g fresh weight |
| 0.99 | Nectarine puree - High pressure processing, 450 Mpa, 5 min | Nectarine puree - High pressure processing, 450 Mpa, 5 min, stored 20 Day | 57.3 | 57.2 | mg/100 g fresh weight |
| 1.04 | Nectarine puree - High pressure processing, 450 Mpa, 10 min | Nectarine puree - High pressure processing, 450 Mpa, 10 min, stored 20 Day | 52.1 | 54.2 | mg/100 g fresh weight |
| 0.96 | Nectarine puree - High pressure processing, 600 Mpa, 5 min | Nectarine puree - High pressure processing, 600 Mpa, 5 min, stored 20 Day | 57.2 | 55.0 | mg/100 g fresh weight |
| 0.95 | Nectarine puree - High pressure processing, 600 Mpa, 10 min | Nectarine puree - High pressure processing, 600 Mpa, 10 min, stored 20 Day | 63.8 | 60.8 | mg/100 g fresh weight |
| 0.95 | Nectarine puree - Thermal pasteurization, 80°C, 5 min | Nectarine puree - Thermal pasteurization, 80°C, 5 min, stored 60 Day | 55.3 | 52.9 | mg/100 g fresh weight |
| 0.94 | Nectarine puree - High pressure processing, 450 Mpa, 5 min | Nectarine puree - High pressure processing, 450 Mpa, 5 min, stored 60 Day | 57.3 | 54.1 | mg/100 g fresh weight |
| 0.96 | Nectarine puree - High pressure processing, 450 Mpa, 10 min | Nectarine puree - High pressure processing, 450 Mpa, 10 min, stored 60 Day | 52.1 | 50.2 | mg/100 g fresh weight |
| 0.88 | Nectarine puree - High pressure processing, 600 Mpa, 5 min | Nectarine puree - High pressure processing, 600 Mpa, 5 min, stored 60 Day | 57.2 | 50.8 | mg/100 g fresh weight |
| 0.90 | Nectarine puree - High pressure processing, 600 Mpa, 10 min | Nectarine puree - High pressure processing, 600 Mpa, 10 min, stored 60 Day | 63.8 | 57.9 | mg/100 g fresh weight |