Showing retention factors for Kaempferol 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 | ||
| Flavonoids - Flavonols - Kaempferol | |||||||
|---|---|---|---|---|---|---|---|
| Non-alcoholic beverages | |||||||
| Fruit juices - Berry juices | Strawberry, pure juice | 1.03 | 1.01 | 1.05 | 0.02 | 2 | 1 |
| Vegetables | |||||||
| Fruit vegetables | Tomato, whole, raw | 4.48 | 4.48 | 4.48 | 0 | 1 | 1 |