Showing retention factors for 4-Hydroxybenzoic acid in foods 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 | ||
| Phenolic acids - Hydroxybenzoic acids - 4-Hydroxybenzoic acid | |||||||
|---|---|---|---|---|---|---|---|
| Cereals and cereal products | |||||||
| Cereals | Common wheat, whole grain flour | 1.15 | 1.15 | 1.15 | 0 | 1 | 1 |
| Common wheat, whole grain flour with bran | 1.9 | 0.53 | 3.26 | 1.36 | 2 | 1 | |