Showing Publication (PEREZ-GREGORIO 2011_01)

Pérez-Gregorio M.R., Regueiro J., González-Barreiro C., Rial-Otero R., Simal-Gándara J. (2011) Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage. Food Control 22:1108-1113

Abbreviation: PEREZ-GREGORIO 2011_01

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 14 retention factor values.

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.94	Red onion	Red onion - Frozen	33.79	31.92	mg/100 g fresh weight
0.90	Red onion	Red onion - Frozen	21.97	19.97	mg/100 g fresh weight
0.75	Red onion	Red onion - Frozen	0.08	0.06	mg/100 g fresh weight
0.90	Red onion	Red onion - Frozen	0.1	0.09	mg/100 g fresh weight
0.66	Red onion	Red onion - Frozen	0.03	0.02	mg/100 g fresh weight
0.85	Red onion	Red onion - Frozen	0.07	0.06	mg/100 g fresh weight
0.75	Red onion	Red onion - Frozen	0.04	0.03	mg/100 g fresh weight
0.10	Red onion	Red onion - Freeze-dried	33.79	42.91	mg/100 g fresh weight
0.11	Red onion	Red onion - Freeze-dried	21.97	29.96	mg/100 g fresh weight
0.11	Red onion	Red onion - Freeze-dried	0.08	0.11	mg/100 g fresh weight
0.06	Red onion	Red onion - Freeze-dried	0.1	0.08	mg/100 g fresh weight
0.14	Red onion	Red onion - Freeze-dried	0.03	0.05	mg/100 g fresh weight
0.12	Red onion	Red onion - Freeze-dried	0.07	0.1	mg/100 g fresh weight
0.21	Red onion	Red onion - Freeze-dried	0.04	0.1	mg/100 g fresh weight