Showing Publication (WOLOSIAK 2011)
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 |