Showing retention factors for Polyphenols, total in foods with the process puree making, pasteurized

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Polyphenols, total - Polyphenols, total - Polyphenols, total
		mean RF value	min	max	SD	n	# of references

Vegetables
Fruit vegetables	Tomato, whole, raw	0.53	0.53	0.53	0	1	1
	Tomato [Yellow], whole, raw	0.67	0.67	0.67	0	1	1

Showing retention factors for Polyphenols, total in foods with the process puree making, pasteurized Food Processing