Showing retention factors for p-Coumaric acid in Common bean [Others], whole, raw with the process soaked, boiled Food Processing
Yield factor value: 1.86 (Beans, brown, dried, soaked, SE SLV, BERGSTROM 1994_GAINS-AND-LOSSES)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 1.50 | 1.50 | 1.50 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Luthria D.L., Pastor-Corrales M.A. (2006) Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties. Journal of Food Composition and Analysis 19:205-211
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.50 | Dry bean - Phaseolus vulgaris L. - Northern - Matterhorn | Dry bean - Phaseolus vulgaris L. - Northern - Matterhorn - Cooked bean paste | 6.3 | 5.1 | mg/100 g fresh weight |