Showing retention factors for Polyphenols, total in Nectarine, puree, pasteurized with the process stored refrigerated Food Processing
Yield factor value: 1.0 (Any food, stored refrigerated, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 1.01 | 0.95 | 1.07 | 0.06 | 2 |
Original Retention Factor Values used to Produce Mean
Garcia-Parra J., Gonzalez-Cebrino F., Delgado J., Lozano M., Hernandez T., Ramirez R. (2011) Effect of Thermal and High-Pressure Processing on the Nutritional Value and Quality Attributes of a Nectarine Puree with Industrial Origin during the Refrigerated Storage. Journal of Food Science 76:C618-C625 PubMed (22417344)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.07 | Nectarine puree - Thermal pasteurization, 80°C, 5 min | Nectarine puree - Thermal pasteurization, 80°C, 5 min, stored 20 Day | 55.3 | 59.2 | mg/100 g fresh weight |
| 0.95 | Nectarine puree - Thermal pasteurization, 80°C, 5 min | Nectarine puree - Thermal pasteurization, 80°C, 5 min, stored 60 Day | 55.3 | 52.9 | mg/100 g fresh weight |