Yield factor value: 1.0 (Cauliflower, blanched, BOGNAR 2002_EUROFIR)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
1.66 1.66 1.66 0.00 1

Original Retention Factor Values used to Produce Mean

Puuponen-Pimia R., Hakkinen S.T., Aarni M., Suortti T., Lampi A.M., Eurola M., Piironen V., Nuutila A.M., Oksman-Caldentey K.M. (2003) Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. Journal of the Science of Food and Agriculture 83:1389-1402

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
1.66 Cabbage Cabbage, blanching, 96°C, 3 min 0.09 0.15 mg/100 g fresh weight