Showing Publication (CHANDRASEKARA 2011)
Chandrasekara N., Shahidi F. (2011) Antioxidative potential of cashew phenolics in food and biological model systems as affected by roasting. Food Chemistry 129:1388-1396
Abbreviation: CHANDRASEKARA 2011
This publication was used to obtain 2 retention factor values.
|Retention Factor||Food Before Processing||Food After Processing||Content Before Processing||Content After Processing||Units|
|1.45||Cashew nuts||Cashew nuts roasted in a oven at 70°C for 6 h, low temperature roasting||349.81||526.88||mg/100 g fresh weight|
|5.12||Cashew nuts||Cashew nuts roasted in a oven at 130°C for 33 min, high temperature roasting||349.81||1858.85||mg/100 g fresh weight|