Showing retention factors for Naringenin in Orange, pure juice with the process high-intensity pulsed electric fields Food Processing
Yield factor value: 1.0 (Orange, pure juice, 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 |
|---|---|---|---|---|
| 0.87 | 0.87 | 0.87 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Plaza L., Sanchez-Moreno C., De Ancos B., Elez-Martinez P., Martin-Belloso O., Cano M.P. (2011) Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization. Lwt-Food Science and Technology 44:834-839
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.87 | Orange juices | Orange Juices pulsed electric fields (35 kV cm-1/750 μs) | 3.9 | 3.42 | mg/100 ml |