Showing retention factors for Gallic acid in foods with the process steamed 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 - Gallic acid | |||||||
|---|---|---|---|---|---|---|---|
| Seeds | |||||||
| Pulses - Beans - Common bean | Common bean [Black], whole, raw | 0.3 | 0.3 | 0.3 | 0 | 1 | 1 |
| Common bean [Others], whole, raw | 0.09 | 0.09 | 0.09 | 0 | 1 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Phenolic acids - Hydroxybenzoic acids - Gallic acid | |||||||
|---|---|---|---|---|---|---|---|
| Seeds | |||||||
| Pulses - Beans - Common bean | Common bean [Others], whole, raw | 0.18 | 0.18 | 0.18 | 0 | 1 | 1 |
| Common bean [Black], whole, raw | 0.31 | 0.31 | 0.31 | 0 | 1 | 1 | |