Showing retention factors for Sinapic acid in foods with the process steamed

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

Phenolic acids - Hydroxycinnamic acids - Sinapic acid
		mean RF value	min	max	SD	n	# of references

Seeds
Pulses - Beans - Common bean	Common bean [Black], whole, raw	1.2	1.2	1.2	0	1	1
	Common bean [Others], whole, raw	0.01	0.01	0.01	0	1	1

Phenolic acids - Hydroxycinnamic acids - Sinapic acid
		mean RF value	min	max	SD	n	# of references

Seeds
Pulses - Beans - Common bean	Common bean [Black], whole, raw	0.25	0.25	0.25	0	1	1
	Common bean [Others], whole, raw	0.29	0.29	0.29	0	1	1
Vegetables
Cabbages	Cauliflower, raw	0.62	0.62	0.62	0	1	1
	Broccoli, raw	0.65	0.65	0.65	0	1	1
Root vegetables	Carrot, raw	2.48	2.48	2.48	0	1	1

Showing retention factors for Sinapic acid in foods with the process steamed Food Processing