Showing Publication (IM 2012)
Im M.H., Park Y.-S., Ham K.-S., Kang S.-G., Heo, B.-G., Leontowicz, H., Leontowicz, M., Namiesnik J., Najman K., Gorinstein, S. (2012) Effects of cooking on the bioactivity of lotus roots and white onions. International Journal of Food Properties 15:49-59
Abbreviation: IM 2012
Food Processing
This publication was used to obtain 4 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.74 | White onions | White onions boiled 10 min | 114.13 | 97.85 | mg/100 g fresh weight |
| 0.63 | White onions | White onions boiled 20 min | 114.13 | 83.77 | mg/100 g fresh weight |
| 0.43 | White onions | White onions boiled 40 min | 114.13 | 57.06 | mg/100 g fresh weight |
| 0.30 | White onions | White onions boiled 60 min | 114.13 | 40.06 | mg/100 g fresh weight |