Showing retention factors for polyphenols in Cauliflower, blanched 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
 
Vegetables - Cabbages - Cauliflower, blanched / Cauliflower, blanched, frozen, stored frozen
Flavonoids
Flavonols Kaempferol 0.26 0.17 0.34 0.085 2 1
Quercetin 0.47 0.38 0.56 0.09 2 1
mean RF value min max SD n # of references
 
Vegetables - Cabbages - Cauliflower, blanched / Cauliflower, blanched, frozen, stored frozen
Polyphenols, total
Polyphenols, total Polyphenols, total 0.91 0 1.06 0.24 17 2