Showing Publication (MASSARETTO 2011)

Massaretto I.L., Madureira Alves M.F., Mussi de Mira N.V., Carmona A.K., Lanfer Marquez U.M. (2011) Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme. Journal of Cereal Science 54:236-240

Abbreviation: MASSARETTO 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 10 retention factor values.

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.73	Rice - Uncooked	Rice - Cooked for 30 min in covered beaker containing 120 mL	34.29	7.95	mg/100 g fresh weight
0.52	Rice - Uncooked	Rice - Cooked for 30 min in covered beaker containing 120 mL	78.92	12.88	mg/100 g fresh weight
0.78	Rice - Uncooked	Rice - Cooked for 30 min in covered beaker containing 120 mL	44.63	11.05	mg/100 g fresh weight
0.76	Rice - Uncooked	Rice - Cooked for 30 min in covered beaker containing 120 mL	46.31	11.05	mg/100 g fresh weight
0.57	Rice - Uncooked	Rice - Cooked for 30 min in covered beaker containing 120 mL	54.88	9.82	mg/100 g fresh weight
0.82	Rice - Uncooked	Rice - Cooked for 30 min in covered beaker containing 120 mL	40.39	10.45	mg/100 g fresh weight
0.66	Rice - Uncooked	Rice - Cooked for 30 min in covered beaker containing 120 mL	49.76	10.41	mg/100 g fresh weight
0.46	Rice - Uncooked	Rice - Cooked for 30 min in covered beaker containing 120 mL	58.33	8.58	mg/100 g fresh weight
0.62	Rice - Uncooked	Rice - Cooked for 30 min in covered beaker containing 120 mL	53.2	10.41	mg/100 g fresh weight
0.82	Rice - Uncooked	Rice - Cooked for 30 min in covered beaker containing 120 mL	42.95	11.05	mg/100 g fresh weight