Showing retention factors for Vanillic 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 - Vanillic acid
Seeds
Pulses - Beans - Common bean Common bean [Black], whole, raw 0.82 0.82 0.82 0 1 1
Common bean [Others], whole, raw 0.08 0.08 0.08 0 1 1
mean RF value min max SD n # of references
 
Phenolic acids - Hydroxybenzoic acids - Vanillic acid
Seeds
Pulses - Beans - Common bean Common bean [Others], whole, raw 0.26 0.26 0.26 0 1 1