Showing Publication (MCDOUGALL 2010)

McDougall G.J., Dobson P., Jordan-Mahy N. (2010) Effect of different cooking regimes on rhubarb polyphenols. Food Chemistry 119:758-764

Abbreviation: MCDOUGALL 2010

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 15 retention factor values.

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.98	Rhubarb	Rhubarb, blanched	31.53	31.6	mg/100 g fresh weight
0.76	Rhubarb	Rhubarb, blanched	31.53	24.45	mg/100 g fresh weight
0.74	Rhubarb	Rhubarb, blanched	31.53	23.83	mg/100 g fresh weight
0.71	Rhubarb	Rhubarb, blanched	6.0	4.37	mg/100 g fresh weight
0.68	Rhubarb	Rhubarb, blanched	6.0	4.17	mg/100 g fresh weight
0.69	Rhubarb	Rhubarb, blanched	6.0	4.27	mg/100 g fresh weight
0.61	Rhubarb	Rhubarb, blanched	6.0	3.73	mg/100 g fresh weight
1.10	Rhubarb	Rhubarb, boiled - in a dish with water and sugar, covered and placed in a pre-heated oven	31.53	35.67	mg/100 g fresh weight
1.27	Rhubarb	Rhubarb, boiled - in a dish with water and sugar, covered and placed in a pre-heated oven	31.53	41.18	mg/100 g fresh weight
1.51	Rhubarb	Rhubarb, boiled - in a dish with water and sugar, covered and placed in a pre-heated oven	31.53	48.64	mg/100 g fresh weight
1.18	Rhubarb	Rhubarb, boiled - in a dish with water and sugar, covered and placed in a pre-heated oven	31.53	38.1	mg/100 g fresh weight
1.06	Rhubarb	Rhubarb, boiled - in a dish with water and sugar, covered and placed in a pre-heated oven	6.0	6.52	mg/100 g fresh weight
1.26	Rhubarb	Rhubarb, boiled - in a dish with water and sugar, covered and placed in a pre-heated oven	6.0	7.71	mg/100 g fresh weight
1.95	Rhubarb	Rhubarb, boiled - in a dish with water and sugar, covered and placed in a pre-heated oven	6.0	11.94	mg/100 g fresh weight
1.17	Rhubarb	Rhubarb, boiled - in a dish with water and sugar, covered and placed in a pre-heated oven	6.0	7.21	mg/100 g fresh weight