Showing Publication (BALTACIOGLU 2011)
Baltacioglu C., Velioglu S., Karacabey E. (2011) Changes in total phenolic and flavonoid contents of rowanberry fruit during postharvest storage. Journal of Food Quality 34:278-283
Abbreviation: BALTACIOGLU 2011
Food Processing
This publication was used to obtain 5 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.50 | Rowanberry | Rowanberry 20 days of storage at 22°C | 361.98 | 180.99 | mg/100 g fresh weight |
| 0.29 | Rowanberry | Rowanberry 20 days of storage at 4°C | 361.98 | 108.59 | mg/100 g fresh weight |
| 0.31 | Rowanberry | Rowanberry 20 days of storage at 22°C | 0.23 | 0.07 | mg/100 g fresh weight |
| 0.16 | Rowanberry | Rowanberry 20 days of storage at 22°C | 0.7 | 0.11 | mg/100 g fresh weight |
| 0.14 | Rowanberry | Rowanberry 20 days of storage at 22°C | 2.45 | 0.34 | mg/100 g fresh weight |