Showing retention factors for Polyphenols, total in foods with the process pasteurized 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 - Drupes | Nectarine, puree | 0.99 | 0.99 | 0.99 | 0 | 1 | 1 |
| Non-alcoholic beverages | |||||||
| Vegetable juices - Root vegetable juices | Carrot, juice | 0.94 | 0.91 | 0.96 | 0.025 | 2 | 1 |
| Vegetables | |||||||
| Fruit vegetables | Tomato, whole, raw | 3.21 | 2.46 | 4.19 | 0.62 | 4 | 1 |