Showing Publication (WOLOSIAK 2010)
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 |