Showing retention factors for 4-Hydroxybenzoic acid 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 | ||
| Phenolic acids - Hydroxybenzoic acids - 4-Hydroxybenzoic acid | |||||||
|---|---|---|---|---|---|---|---|
| Non-alcoholic beverages | |||||||
| Fruit juices - Berry juices | Strawberry, pure juice | 1.08 | 1.07 | 1.1 | 0.015 | 2 | 1 |