Showing Publication (MENGA 2010)

Menga V., Fares C., Troccoli A., Cattivelli L., Baiano A. (2010) Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species. International Journal of Food Science and Technology 45:7-16

Abbreviation: MENGA 2010

Created on 2012-12-01 at 05:21PM EST

Updated on 2012-12-01 at 05:45PM EDT

Food Processing

This publication was used to obtain 25 retention factor values.

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.62	Control flour	Control bread	34.4	23.77	mg/100 g fresh weight
0.74	Flour with 6% bran	Bread with 6% bran	42.14	34.83	mg/100 g fresh weight
0.71	Flour with 10% bran	Bread with 10% bran	49.88	39.8	mg/100 g fresh weight
1.15	Control flour	Control bread	2.79	3.59	mg/100 g fresh weight
3.26	Flour with 6% bran	Bread with 6% bran	1.95	7.09	mg/100 g fresh weight
0.53	Flour with 10% bran	Bread with 10% bran	6.44	3.82	mg/100 g fresh weight
1.52	Flour with 6% bran	Bread with 6% bran	0.04	0.07	mg/100 g fresh weight
1.26	Flour with 10% bran	Bread with 10% bran	0.12	0.17	mg/100 g fresh weight
1.73	Control flour	Control bread	0.1	0.19	mg/100 g fresh weight
1.94	Flour with 6% bran	Bread with 6% bran	0.07	0.16	mg/100 g fresh weight
1.34	Flour with 10% bran	Bread with 10% bran	0.16	0.24	mg/100 g fresh weight
0.00	Control flour	Control bread	0.01	0.0	mg/100 g fresh weight
0.00	Flour with 10% bran	Bread with 10% bran	0.03	0.0	mg/100 g fresh weight
1.45	Control flour	Control bread	0.1	0.17	mg/100 g fresh weight
1.30	Flour with 6% bran	Bread with 6% bran	0.12	0.17	mg/100 g fresh weight
0.56	Flour with 10% bran	Bread with 10% bran	0.16	0.1	mg/100 g fresh weight
2.13	Control flour	Control bread	0.14	0.35	mg/100 g fresh weight
0.76	Flour with 6% bran	Bread with 6% bran	0.27	0.23	mg/100 g fresh weight
1.42	Flour with 10% bran	Bread with 10% bran	0.26	0.41	mg/100 g fresh weight
1.68	Control flour	Control bread	3.93	7.36	mg/100 g fresh weight
2.10	Flour with 6% bran	Bread with 6% bran	4.59	10.74	mg/100 g fresh weight
0.77	Flour with 10% bran	Bread with 10% bran	10.53	9.1	mg/100 g fresh weight
2.11	Control flour	Control bread	0.14	0.34	mg/100 g fresh weight
2.81	Flour with 6% bran	Bread with 6% bran	0.21	0.66	mg/100 g fresh weight
0.65	Flour with 10% bran	Bread with 10% bran	0.73	0.53	mg/100 g fresh weight