Showing retention factors for 4-Hydroxybenzoic acid in foods with the process stored refrigerated 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, high-intensity pulsed electric fields | 0.81 | 0.6 | 0.97 | 0.12 | 8 | 1 |
| Strawberry, pure juice | 0.92 | 0.87 | 0.97 | 0.05 | 2 | 1 | |
| Strawberry, pure juice, pasteurized | 0.8 | 0.54 | 1.02 | 0.15 | 16 | 1 | |