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

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 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