Showing retention factors for Polyphenols, total in Apple [Dessert], puree with the process microwaved Food Processing
Yield factor value: 0.93 (Potato, not-peeled, cooked by microwave, 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 |
|---|---|---|---|---|
| 0.96 | 0.96 | 0.96 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Picouet P.A., Landl A. A., Abadias M. B., Castellari M. A., Viñas I. (2009) Minimal processing of a Granny Smith apple purée by microwave heating. Innovative Food Science and Emerging Technologies 10:545-550
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.96 | Apple puree | Apple puree - microwaved with lemon juice in a domestic microwave oven for 1 h | 112.4 | 116.6 | mg/100 g fresh weight |