Showing Publication (PAPOULIAS 2009)

Papoulias E., Siomos A.S., Koukounaras A., Gerasopoulos D., Kazakis E. (2009) Effects of Genetic, Pre- and Post-Harvest Factors on Phenolic Content and Antioxidant Capacity of White Asparagus Spears. International Journal of Molecular Sciences 10:5370-5380 PubMed (20054475)

Abbreviation: PAPOULIAS 2009

Pubmed ID: 20054475

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

Updated on 2012-12-01 at 09:49AM EDT

Food Processing

This publication was used to obtain 3 retention factor values.

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
1.31	White asparagus	White Asparagus, Fresh spears, boiled for 10 min in 2 L of tap water	25.1	32.9	mg/100 g fresh weight
1.14	White asparagus	White Asparagus Spears, stored at 2°C for 6 days	25.1	28.8	mg/100 g fresh weight
1.12	White Asparagus Spears, stored at 2°C for 6 days	White Asparagus spears, Stored, boiled for 10 min in 2 L of tap water	28.8	32.4	mg/100 g fresh weight