Showing retention factors for polyphenols in Maize, whole grain 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, whole grain / Maize, tortilla | |||||||
|---|---|---|---|---|---|---|---|
| Phenolic acids | |||||||
| Hydroxycinnamic acids | Ferulic acid | 0.83 | 0.74 | 0.93 | 0.095 | 2 | 1 |