Showing Publication (VOLDEN 2008)

Volden J., Borge G.I.A., Bengtsson G.B., Hansen M., Thygesen I.E., Wicklund T. (2008) Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp capitata f. rubra). Food Chemistry 109:595-605

Abbreviation: VOLDEN 2008

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 3 retention factor values.

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.55	Red cabbage	Red cabbage, Blanched, boiling water for 3 min	210.0	119.7	mg/100 g fresh weight
0.82	Red cabbage	Red cabbage, Boiled, boiling water for 10 min	210.0	176.61	mg/100 g fresh weight
0.95	Red cabbage	Red cabbage, Steamed, boiling water for 10 min under a lid	210.0	214.2	mg/100 g fresh weight