Showing retention factors for Pelargonidin 3-O-rutinoside in foods with the process high-intensity pulsed electric fields Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Anthocyanins - Pelargonidin 3-O-rutinoside | |||||||
|---|---|---|---|---|---|---|---|
| Non-alcoholic beverages | |||||||
| Fruit juices - Berry juices | Strawberry, pure juice | 0.97 | 0.97 | 0.97 | 0 | 1 | 1 |