Showing retention factors for 4-Hydroxybenzoic acid in Strawberry, pure juice, high-intensity pulsed electric fields with the process stored refrigerated Food Processing

Odriozola-Serrano I., Soliva-Fortuny R., Martin-Belloso O. (2008) Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments. European Food Research and Technology 228:239-248 PubMed (25866907)

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Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.97	Strawbery pure juice, high-intensity pulsed electric fields	Strawbery pure juice, high-intensity pulsed electric fields, storage at 4°C, 7 days	0.43	0.42	mg/100 mL
0.93	Strawbery pure juice, high-intensity pulsed electric fields	Strawbery pure juice, high-intensity pulsed electric fields, storage at 4°C, 14 days	0.43	0.4	mg/100 mL
0.90	Strawbery pure juice, high-intensity pulsed electric fields	Strawbery pure juice, high-intensity pulsed electric fields, storage at 4°C, 21 days	0.43	0.39	mg/100 mL
0.88	Strawbery pure juice, high-intensity pulsed electric fields	Strawbery pure juice, high-intensity pulsed electric fields, storage at 4°C, 28 days	0.43	0.38	mg/100 mL
0.81	Strawbery pure juice, high-intensity pulsed electric fields	Strawbery pure juice, high-intensity pulsed electric fields, storage at 4°C, 35 days	0.43	0.35	mg/100 mL
0.74	Strawbery pure juice, high-intensity pulsed electric fields	Strawbery pure juice, high-intensity pulsed electric fields, storage at 4°C, 42 days	0.43	0.32	mg/100 mL
0.69	Strawbery pure juice, high-intensity pulsed electric fields	Strawbery pure juice, high-intensity pulsed electric fields, storage at 4°C, 49 days	0.43	0.3	mg/100 mL
0.60	Strawbery pure juice, high-intensity pulsed electric fields	Strawbery pure juice, high-intensity pulsed electric fields, storage at 4°C, 56 days	0.43	0.26	mg/100 mL