Showing retention factors for polyphenols in Sweet cherry, raw with the process frozen, stored frozen Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Drupes - Sweet cherry, raw / Sweet cherry, raw, frozen, stored frozen | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.88 | 0.51 | 1.13 | 0.25 | 4 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Drupes - Sweet cherry, raw / Sweet cherry, raw, frozen, stored frozen | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Anthocyanins, total | 1.2 | 0.27 | 1.93 | 0.73 | 4 | 1 |