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
1.30 1.26 1.35 0.04 2

Original Retention Factor Values used to Produce Mean

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)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
1.26 Strawberry juice Strawbery pure juice, Untreated, storage time (days), at 4°C, 7 days 4.5 5.7 mg/100 mL
1.35 Strawberry juice Strawbery pure juice, Untreated, storage time (days), at 4°C, 14 days 4.5 6.1 mg/100 mL