Showing retention factors for Polyphenols, total in Fresh pea, raw with the process frozen Food Processing
Yield factor value: 1.01 (Fresh pea, frozen, 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 |
|---|---|---|---|---|
| 0.59 | 0.59 | 0.59 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Wolosiak R., Druzynska B., Piecyk M., Worobiej E., Majewska E., Lewicki P.P. (2011) Influence of industrial sterilisation, freezing and steam cooking on antioxidant properties of green peas and string beans. International Journal of Food Science and Technology 46:93-100
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.59 | Green pea | Green pea, Frozen at -18°C | 29.8 | 17.54 | mg/100 g fresh weight |