Showing retention factors for Vanillin 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
 
Other polyphenols - Hydroxybenzaldehydes - Vanillin
Cereals and cereal products
Cereals Common wheat, whole grain flour 0 0 0 0 1 1
Common wheat, whole grain flour with bran 0 0 0 0 1 1
mean RF value min max SD n # of references
 
Other polyphenols - Hydroxybenzaldehydes - Vanillin
Cereals and cereal products
Cereals Common wheat, whole grain flour 1.45 1.45 1.45 0 1 1
Common wheat, whole grain flour with bran 0.93 0.56 1.3 0.37 2 1