Wolosiak R., Worobiej E., Piecyk M., Druzynska B., Nowak D., Lewicki P.P. (2010) Activities of amine and phenolic antioxidants and their changes in broad beans (Vicia faba) after freezing and steam cooking. International Journal of Food Science and Technology 45:29-37

Abbreviation: WOLOSIAK 2010

Food Processing

This publication was used to obtain 7 retention factor values.

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.74 Broad bean Broad beans, Steamed 151.7 120.9 mg/100 g fresh weight
0.65 Broad bean Broad beans, Frozen at -18°C 151.7 98.98 mg/100 g fresh weight
1.09 Broad beans, Frozen at -18°C Broad beans, Frozen at -18°C, Steamed 98.98 115.68 mg/100 g fresh weight
0.64 Broad bean Broad beans, Frozen at -35°C 151.7 97.41 mg/100 g fresh weight
0.86 Broad beans, Frozen at -35°C Broad beans, Frozen at -35°C, Steamed 97.41 89.77 mg/100 g fresh weight
0.64 Broad bean Broad beans, Industrial frozen in fluid bed (-21 to -30°C) 151.7 96.96 mg/100 g fresh weight
0.84 Broad beans, Industrial frozen in fluid bed (-21 to -30°C) Broad beans, Industrial frozen in fluid bed (-21 to -30°C), Steamed 96.96 87.12 mg/100 g fresh weight