Showing retention factors for Polyphenols, total in Carrot, juice with the process high-intensity pulsed electric fields Food Processing
Yield factor value: 1.0 (Carrot, juice, high-intensity pulsed electric fields, USDA_2010_SR23)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 1.02 | 1.02 | 1.02 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Quitao-Teixeira L.J., Odriozola-Serrano I., Soliva-Fortuny R., Mota-Ramos A., Martin-Belloso O. (2009) Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments. Journal of the Science of Food and Agriculture 89:2636-2642
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.02 | Carrot juice | Carrot juice high-intensity pulsed electric fields | 33.4 | 34.1 | mg/100 ml |