Yield factor value: 1.0 (Strawberry, pure juice, high-intensity pulsed electric fields, 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
0.97 0.97 0.97 0.00 1

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
0.97 Strawberry juice Strawbery pure juice, high-intensity pulsed electric fields 34.6 33.6 mg/100 mL