Showing retention factors for Ferulic 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 - Ferulic acid | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Cabbages | Kale, blanched, frozen | 0.84 | 0.82 | 0.87 | 0.025 | 2 | 1 |
| Kale, boiled, frozen | 0.85 | 0.74 | 0.96 | 0.11 | 2 | 1 | |