Showing Publication (LOPEZ-MARTINEZ 2011)
Lopez-Martinez, L.X., Parkin, K.L., Garcia, H.S. (2011) Phase II-Inducing, Polyphenols Content and Antioxidant Capacity of Corn (Zea mays L.) from Phenotypes of White, Blue, Red and Purple Colors Processed into Masa and Tortillas. Plant Foods for Human Nutrition 66:41-47 PubMed (21327968)
Abbreviation: LOPEZ-MARTINEZ 2011
Pubmed ID: 21327968
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 |
|---|---|---|---|---|---|
| 0.54 | Corn | Maize White, Masa | 170.2 | 105.1 | mg/100 g fresh weight |
| 0.57 | Corn | Maize White, Tortilla | 170.2 | 109.1 | mg/100 g fresh weight |
| 0.50 | Corn | Maize Blue, Masa | 343.2 | 195.4 | mg/100 g fresh weight |
| 0.52 | Corn | Maize Blue, Tortilla | 343.2 | 201.4 | mg/100 g fresh weight |
| 0.43 | Corn | Maize Red, Masa | 465.3 | 226.8 | mg/100 g fresh weight |
| 0.46 | Corn | Maize Red, Tortilla | 465.3 | 240.7 | mg/100 g fresh weight |
| 0.27 | Corn | Maize purple, Masa | 1760.4 | 543.2 | mg/100 g fresh weight |
| 0.28 | Corn | Maize purple, Tortilla | 1760.4 | 562.6 | mg/100 g fresh weight |