Showing Publication (BARBA 2008)
Barba A.A., Calabretti A., d'Amore M., Piccinelli A.L., Rastrelli L. (2008) Phenolic constituents levels in cv. Agria potato under microwave processing. LWT-Food Science and Technology 41:1919-1926
Abbreviation: BARBA 2008
Food Processing
This publication was used to obtain 9 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.55 | Potatoes - Not-peeled - Raw | Potatoes, Not-peeled, Microwaved, 750 W, 120'' | 10.25 | 6.1 | mg/100 g fresh weight |
| 0.90 | Potatoes - Not-peeled - Raw | Potatoes, Not-peeled, Microwaved, 500 W 120'' | 10.25 | 10.02 | mg/100 g fresh weight |
| 0.60 | Potatoes - Not-peeled - Raw | Potatoes, Not-peeled, Microwaved, 300 W 120'' | 10.25 | 6.71 | mg/100 g fresh weight |
| 0.64 | Potatoes - Not-peeled - Raw | Potato, Not-peeled Boiled 600'' | 10.25 | 8.24 | mg/100 g fresh weight |
| 0.46 | Potatoes - Not-peeled - Raw | Potato, Not-peeled Microwaved, 1000 W, 100'' | 10.25 | 5.16 | mg/100 g fresh weight |
| 0.24 | Potatoes - Not-peeled - Raw | Potato, Not-peeled Microwaved, 750 W, 120'' | 10.25 | 2.7 | mg/100 g fresh weight |
| 0.79 | Potatoes - Not-peeled - Raw | Potato, Not-peeled Microwaved, 500 W, 140'' | 10.25 | 8.81 | mg/100 g fresh weight |
| 0.64 | Potatoes - Not-peeled - Raw | Potato, Not-peeled Microwaved, 300 W, 120'' | 10.25 | 7.09 | mg/100 g fresh weight |
| 0.61 | Potatoes - Not-peeled - Raw | Potato, Not-peeled Microwaved, 150 W, 420'' | 10.25 | 6.8 | mg/100 g fresh weight |