Showing retention factors for 6''-O-Malonylglycitin in Soybean, sprout, raw with the process boiled Food Processing
Yield factor value: 0.8 (Bean, sprouts, boiled, BERGSTROM 1994_GAINS-AND-LOSSES)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.16 | 0.16 | 0.16 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Morandi S., D'Agostina A., Ferrario F., Arnoldi A. (2005) Isoflavone content of Italian soy food products and daily intakes of some specific classes of consumers. European Food Research and Technology 221:84-91
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.16 | Sprouts (raw) | Sprout, boiled | 0.9 | 0.18 | mg/100 g fresh weight |