Showing Publication (JAISWAL 2012)

Jaiswal A.K., Gupta S., Abu-Ghannam N. (2012) Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment. Food Chemistry 131:63-72

Abbreviation: JAISWAL 2012

Created on 2015-04-13 at 05:45PM EDT

Updated on 2015-04-13 at 05:45PM EDT

Food Processing

This publication was used to obtain 8 retention factor values.

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.43	Cabbage	Cabbage Blanching 80°C, 2 min	147.5	64.16	mg/100 g fresh weight
0.45	Cabbage	Cabbage Blanching 90°C, 2 min	147.5	66.96	mg/100 g fresh weight
0.47	Cabbage	Cabbage Blanching 95°C, 2 min	147.5	69.76	mg/100 g fresh weight
0.50	Cabbage	Cabbage Blanching 100°C, 2 min	147.5	74.34	mg/100 g fresh weight
0.63	Cabbage	Cabbage Blanching 80°C, 6 min	147.5	94.25	mg/100 g fresh weight
0.65	Cabbage	Cabbage Blanching 90°C, 6 min	147.5	96.31	mg/100 g fresh weight
0.69	Cabbage	Cabbage Blanching 95°C, 6 min	147.5	101.92	mg/100 g fresh weight
0.76	Cabbage	Cabbage Blanching 100°C, 6 min	147.5	112.83	mg/100 g fresh weight