Showing retention factors for polyphenols in Common cabbage [Unknown colour], 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 - Common cabbage [Unknown colour], blanched / Common cabbage [Unknown colour], blanched, frozen, stored frozen | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin | 0.85 | 0.8 | 0.9 | 0.05 | 2 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Cabbages - Common cabbage [Unknown colour], blanched / Common cabbage [Unknown colour], blanched, frozen, stored frozen | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.81 | 0.79 | 0.83 | 0.02 | 2 | 1 |