Wolosiak R., Druzynska B., Piecyk M., Worobiej E., Majewska E., Lewicki P.P. (2011) Influence of industrial sterilisation, freezing and steam cooking on antioxidant properties of green peas and string beans. International Journal of Food Science and Technology 46:93-100

Abbreviation: WOLOSIAK 2011

Food Processing

This publication was used to obtain 6 retention factor values.

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.76 Green pea Green pea - Steamed 29.8 26.11 mg/100 g fresh weight
0.59 Green pea Green pea, Frozen at -18°C 29.8 17.54 mg/100 g fresh weight
0.66 Green pea, Frozen at -18°C Green pea, Frozen at -18°C, steamed 17.54 13.31 mg/100 g fresh weight
0.63 String bean String bean, steamed 23.46 16.37 mg/100 g fresh weight
0.28 String bean String bean, Frozen at -18°C 23.46 6.55 mg/100 g fresh weight
0.87 String bean, Frozen at -18°C String bean, Frozen at -18°C, steamed 6.55 6.55 mg/100 g fresh weight