Showing retention factors for 2,3,4-Trihydroxybenzoic acid in foods with the process pressure-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 - 2,3,4-Trihydroxybenzoic acid | |||||||
|---|---|---|---|---|---|---|---|
| Seeds | |||||||
| Pulses - Beans - Common bean | Common bean [Others], whole, raw | 3.28 | 3.28 | 3.28 | 0 | 1 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Phenolic acids - Hydroxybenzoic acids - 2,3,4-Trihydroxybenzoic acid | |||||||
|---|---|---|---|---|---|---|---|
| Seeds | |||||||
| Pulses - Beans - Common bean | Common bean [Black], whole, raw | 0.22 | 0.22 | 0.22 | 0 | 1 | 1 |
| Common bean [Others], whole, raw | 0.2 | 0.2 | 0.2 | 0 | 1 | 1 | |