Showing retention factors for Polyphenols, total in foods with the process frozen Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Polyphenols, total - Polyphenols, total - Polyphenols, total | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Blackberry, raw | 0.92 | 0.92 | 0.92 | 0 | 1 | 1 |
| Raspberry [Unknown species], raw | 0.98 | 0.87 | 1.12 | 0.11 | 4 | 1 | |
| Red raspberry, raw | 0.49 | 0.49 | 0.49 | 0 | 1 | 1 | |
| Seeds | |||||||
| Pulses - Beans - Other beans | Broad bean seed, whole, raw | 0.64 | 0.64 | 0.65 | 0.0047 | 3 | 1 |
| Vegetables | |||||||
| Pod vegetables | Green bean, raw | 0.28 | 0.28 | 0.28 | 0 | 1 | 1 |
| Pulse vegetables | Fresh pea, raw | 0.59 | 0.59 | 0.59 | 0 | 1 | 1 |