Showing Publication (LUTZ 2011)

Lutz M., Henriquez C., Escobar M. (2011) Chemical composition and antioxidant properties of mature and baby artichokes (Cynara scolymus L.), raw and cooked. Journal of Food Composition and Analysis 24:49-54

Abbreviation: LUTZ 2011

Created on 2012-12-01 at 05:21PM EST

Updated on 2012-12-01 at 05:45PM EDT

Food Processing

This publication was used to obtain 10 retention factor values.

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
1.90	Artichokes	Artichokes - Cooked in boiling water under pressure - 10 min	1.26	2.27	mg/100 g fresh weight
1.21	Artichokes	Artichokes - Cooked in boiling water under pressure - 10 min	1.35	1.55	mg/100 g fresh weight
4.01	Artichokes	Artichokes - Cooked in boiling water under pressure - 10 min	0.85	3.22	mg/100 g fresh weight
2.28	Artichokes	Artichokes - Cooked in boiling water under pressure - 10 min	1.11	2.39	mg/100 g fresh weight
1.56	Artichokes	Artichokes - Cooked in boiling water under pressure - 10 min	0.19	0.28	mg/100 g fresh weight
0.75	Artichokes	Artichokes - Cooked in boiling water under pressure - 10 min	42.91	30.61	mg/100 g fresh weight
0.98	Artichokes	Artichokes - Cooked in boiling water under pressure - 10 min	43.25	40.13	mg/100 g fresh weight
2.93	Artichokes	Artichokes - Cooked in boiling water under pressure - 10 min	0.13	0.36	mg/100 g fresh weight
1.58	Artichokes	Artichokes - Cooked in boiling water under pressure - 10 min	21.88	32.8	mg/100 g fresh weight
3.15	Artichokes	Artichokes - Cooked in boiling water under pressure - 10 min	21.14	62.83	mg/100 g fresh weight