Showing retention factors for polyphenols in Potato, 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 - Tubers - Potato, blanched / Potato, blanched, frozen, stored frozen | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 1.11 | 0.99 | 1.24 | 0.12 | 2 | 1 |