Showing Publication (BOSKOV HANSEN 2002)
Boskov Hansen H., Andreasen M.F., Nielsen M.M., Larsen L.M., Bach Knudsen K.E., Meyer A.S., Christensen L.P., Hansen A. (2002) Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making. European Food Research and Technology 214:33-42
Abbreviation: BOSKOV HANSEN 2002
Food Composition
This publication was used to obtain 24 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 97.11 mg/100 g FW | Rye whole meal | no | 1 |
| 6.84 mg/100 g FW | Rye whole meal | no | 1 |
| 3.15 mg/100 g FW | Rye whole meal | no | 1 |
| 17.55 mg/100 g FW | Rye whole meal | no | 1 |
| 6.48 mg/100 g FW | Rye whole meal | no | 1 |
| 2.88 mg/100 g FW | Rye whole meal | no | 1 |
| 7.74 mg/100 g FW | Rye whole meal | no | 1 |
| 0.29 mg/100 g FW | Rye whole meal | no | 1 |
| 100.60 mg/100 g FW | Rye, dough after proofing | no | 1 |
| 7.90 mg/100 g FW | Rye, dough after proofing | no | 1 |
| 3.50 mg/100 g FW | Rye, dough after proofing | no | 1 |
| 18.80 mg/100 g FW | Rye, dough after proofing | no | 1 |
| 6.50 mg/100 g FW | Rye, dough after proofing | no | 1 |
| 3.00 mg/100 g FW | Rye, dough after proofing | no | 1 |
| 7.90 mg/100 g FW | Rye, dough after proofing | no | 1 |
| 1.20 mg/100 g FW | Rye, dough after proofing | no | 1 |
| 47.00 mg/100 g FW | Rye, bread crumb | no | 1 |
| 3.85 mg/100 g FW | Rye, bread crumb | no | 1 |
| 1.55 mg/100 g FW | Rye, bread crumb | no | 1 |
| 8.74 mg/100 g FW | Rye, bread crumb | no | 1 |
| 3.19 mg/100 g FW | Rye, bread crumb | no | 1 |
| 1.26 mg/100 g FW | Rye, bread crumb | no | 1 |
| 3.57 mg/100 g FW | Rye, bread crumb | no | 1 |
| 0.75 mg/100 g FW | Rye, bread crumb | no | 1 |