Showing Publication (LEJA 2003)
Leja M., Mareczek A., Ben J. (2003) Antioxidant properties of two apple cultivars during long-term storage. Food Chemistry 80:303-307
Abbreviation: LEJA 2003
Food Processing
This publication was used to obtain 8 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.15 | Apple | Apple stored 120 d at 0°C (85-90% RH) | 520.0 | 600.0 | mg/100 g fresh weight |
| 1.00 | Apple | Apple stored 120 d at 0°C (85-90% RH) | 418.0 | 418.0 | mg/100 g fresh weight |
| 1.22 | Apple | Apple stored 120 d at 0°C, controlled atmosphere (2% CO2, 2% O2, 95% RH) | 520.0 | 635.0 | mg/100 g fresh weight |
| 1.21 | Apple | Apple stored 120 d at 0°C, controlled atmosphere (2% CO2, 2% O2, 95% RH) | 418.0 | 509.0 | mg/100 g fresh weight |
| 1.23 | Apple | Apple stored 120 d at 0°C (85-90% RH) + 7 d storage at 16°C | 520.0 | 640.0 | mg/100 g fresh weight |
| 1.39 | Apple | Apple stored 120 d at 0°C (85-90% RH) + 7 d storage at 16°C | 418.0 | 585.0 | mg/100 g fresh weight |
| 1.17 | Apple | Apple stored 120 d at 0°C, controlled atmosphere (2% CO2, 2% O2, 95% RH) + 7 d storage at 16°C | 520.0 | 612.0 | mg/100 g fresh weight |
| 1.14 | Apple | Apple stored 120 dat 0°C, controlled atmosphere (2% CO2, 2% O2, 95% RH) + 7 d storage at 16°C | 418.0 | 480.0 | mg/100 g fresh weight |