Showing retention factors for Vanillic 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 - Vanillic acid | |||||||
|---|---|---|---|---|---|---|---|
| Cereals and cereal products | |||||||
| Cereals | Common wheat, whole grain flour with bran | 1.39 | 1.26 | 1.52 | 0.13 | 2 | 1 |