Showing retention factors for Caffeic acid in foods with the process stored frozen Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Phenolic acids - Hydroxycinnamic acids - Caffeic acid | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Cabbages | Kale, blanched, frozen | 0.91 | 0.9 | 0.92 | 0.01 | 2 | 1 |
| Kale, boiled, frozen | 0.97 | 0.96 | 0.99 | 0.015 | 2 | 1 | |