Showing Publication (DIAZ-BATALLA 2006)
Diaz-Batalla L., Widholm J.M., Fahey G.C., Jr., Castano-Tostado E., Paredes-Lopez O. (2006) Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry 54:2045-2052 PubMed (16536573)
Abbreviation: DIAZ-BATALLA 2006
Pubmed ID: 16536573
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 |
|---|---|---|---|---|---|
| 0.46 | Common Bean Seeds | Common Bean Seeds - Autoclaved for 20 min, homogenized and freeze-dried | 0.97 | 0.22 | mg/100 g fresh weight |
| 0.40 | Common Bean Seeds | Common Bean Seeds - Autoclaved for 20 min, homogenized and freeze-dried | 4.65 | 0.92 | mg/100 g fresh weight |
| 0.57 | Common Bean Seeds | Common Bean Seeds - Autoclaved for 20 min, homogenized and freeze-dried | 0.85 | 0.24 | mg/100 g fresh weight |
| 0.47 | Common Bean Seeds | Common Bean Seeds - Autoclaved for 20 min, homogenized and freeze-dried | 0.48 | 0.11 | mg/100 g fresh weight |
| 0.58 | Common Bean Seeds | Common Bean Seeds - Autoclaved for 20 min, homogenized and freeze-dried | 2.13 | 0.61 | mg/100 g fresh weight |