Showing Publication (ZHANG 2011)

Zhang F., Hu L., Xu G., Chen Q. (2011) Changes of some chemical substances and antioxidant capacity of mandarin orange segments during can processing. Procedia Environmental Sciences 11:1260-1266

Abbreviation: ZHANG 2011

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 8 retention factor values.

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.23	Mandarin Orange	Mandarin Orange - Canned	11.61	4.82	mg/100 g fresh weight
0.29	Mandarin Orange	Mandarin Orange - Canned	38.52	20.63	mg/100 g fresh weight
0.54	Mandarin Orange	Mandarin Orange - Canned	0.37	0.36	mg/100 g fresh weight
0.45	Mandarin Orange	Mandarin Orange - Canned	0.37	0.3	mg/100 g fresh weight
0.41	Mandarin Orange	Mandarin Orange - Canned	4.23	3.12	mg/100 g fresh weight
0.46	Mandarin Orange	Mandarin Orange - Canned	0.33	0.27	mg/100 g fresh weight
0.54	Mandarin Orange	Mandarin Orange - Canned	0.17	0.17	mg/100 g fresh weight
0.42	Mandarin Orange	Mandarin Orange - Canned	0.22	0.17	mg/100 g fresh weight