Showing Publication (SHARMA 2011)
Sharma, P., Gujral, H.S. (2011) Effect of sand roasting and microwave cooking on antioxidant activity of barley. Food Research International 44:235-240
Abbreviation: SHARMA 2011
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 |
|---|---|---|---|---|---|
| 0.70 | Hulled barley | Hulled barley - Microwaved | 307.01 | 232.1 | mg/100 g fresh weight |
| 0.58 | Hulled barley | Hulled barley - Microwaved | 312.22 | 196.7 | mg/100 g fresh weight |
| 0.58 | Hulled barley | Hulled barley - Microwaved | 341.43 | 215.1 | mg/100 g fresh weight |
| 0.52 | Hulled barley | Hulled barley - Microwaved | 348.86 | 198.5 | mg/100 g fresh weight |
| 0.61 | Hulled barley | Hulled barley - Microwaved | 358.72 | 236.4 | mg/100 g fresh weight |
| 0.58 | Hulled barley | Hulled barley - Microwaved | 344.29 | 216.9 | mg/100 g fresh weight |
| 0.46 | Hulled barley | Hulled barley - Microwaved | 444.05 | 223.8 | mg/100 g fresh weight |
| 0.55 | Hulled barley | Hulled barley - Microwaved | 417.77 | 251.5 | mg/100 g fresh weight |