Showing retention factors for polyphenols in Maize [White] with the process baked Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Cereals and cereal products - Cereals - Maize [White] / Maize [White], tortilla | |||||||
|---|---|---|---|---|---|---|---|
| Phenolic acids | |||||||
| Hydroxycinnamic acids | Ferulic acid | 0.59 | 0.59 | 0.59 | 0 | 1 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Cereals and cereal products - Cereals - Maize [White] / Maize [White], tortilla | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.57 | 0.57 | 0.57 | 0 | 1 | 1 |