Showing retention factors for 5-8'-Dehydrodiferulic acid in Rye, whole grain flour with the process baked Food Processing
Yield factor value: 0.9 (Wheat and rye bread baked, 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 |
|---|---|---|---|---|
| 1.24 | 1.24 | 1.24 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Hartmann G., Piber M., Koehler P. (2005) Isolation and chemical characterisation of water-extractable arabinoxylans from wheat and rye during breadmaking. European Food Research and Technology 221:487-492
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.24 | Rye | Rye bread baking | 0.0 | 0.0 | mg/100 g fresh weight |