Showing retention factors for Polyphenols, total in foods with the process soaked, pressure-boiled

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Polyphenols, total - Polyphenols, total - Polyphenols, total
		mean RF value	min	max	SD	n	# of references

Seeds
Pulses - Peas	Pigeon pea, whole, raw	0.48	0.26	1.49	0.39	10	2
	Dried pea, whole, raw	0.25	0.23	0.28	0.019	4	1

Showing retention factors for Polyphenols, total in foods with the process soaked, pressure-boiled Food Processing