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

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

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

Vegetables
Cabbages	Cauliflower, raw	0.93	0.93	0.93	0	1	1
	Broccoli, raw	0.32	0.32	0.32	0	1	1
Root vegetables	Carrot, raw	0.83	0.83	0.83	0	1	1

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