Showing Publication (GEORGÉ 2011)
Georgé S., Tourniaire F., Gautier H., Goupy P., Rock E., Caris-Veyrat C. (2011) Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes. Food Chemistry 124:1603-1611
Abbreviation: GEORGÉ 2011
Food Processing
This publication was used to obtain 4 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.53 | Red tomato - Raw | Red tomato - Processed into puree - Grounded, heated, sieved to remove seeds and skins, concentrated to 14 Brix, pasteurised, stored at 4°C | 268.0 | 153.4 | mg/100 g dry weight |
| 0.08 | Red tomato - Raw | Red tomato - Raw - Lyophilised | 268.0 | 269.2 | mg/100 g dry weight |
| 0.67 | Yellow tomato - Raw | Yellow tomato - Processed into puree - Grounded, heated, sieved to remove seeds and skins, concentrated to 14 Brix, pasteurised, stored at 4°C | 254.1 | 183.1 | mg/100 g dry weight |
| 0.05 | Yellow tomato - Raw | Yellow tomato - Raw - Lyophilised | 254.1 | 177.5 | mg/100 g dry weight |