The 155 foods with retention factor data are classified in 7 classes and 32 sub-classes. Use the text-boxes below to filter on food before process, food after process, process, yield factor, and the number of associated compounds and retention factor data. Use the scrolling menu on the left to select one or several food classes or sub-classes.

The retention factor is defined as:
Retention factor (RF) = (Concentration in processed food / Concentration in raw food) * Yield factor
Retention factor describes the loss or gain of a compound during food processing: a value of 0.40 means that 40% of the compound has been retained during processing.
Yield factor describes weight changes of the food mainly due to water movement during processing: a yield factor of 0.95 means the food has lost 5% of its weight during processing.