Showing retention factors for 2-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 - 2-Hydroxybenzoic acid | |||||||
|---|---|---|---|---|---|---|---|
| Cereals and cereal products | |||||||
| Cereals | Common wheat, whole grain flour | 2.11 | 2.11 | 2.11 | 0 | 1 | 1 |
| Common wheat, whole grain flour with bran | 1.73 | 0.65 | 2.81 | 1.08 | 2 | 1 | |