Showing Publication (KOH 2012)

Koh E., Charoenprasert S., Mitchell A.E. (2012) Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage. Journal of the Science of Food and Agriculture 92:23-28 PubMed (22131187)

Abbreviation: KOH 2012

Pubmed ID: 22131187

Created on 2015-04-13 at 05:45PM EDT

Updated on 2015-04-13 at 09:44AM EDT

Food Processing

This publication was used to obtain 14 retention factor values.

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
3.61	Tomatoes	Tomato paste	2.16	9.9	mg/100 g fresh weight
4.48	Tomatoes	Tomato paste	0.68	3.86	mg/100 g fresh weight
1.00	Tomato paste	Tomato paste stored at room temperature 1 day	9.9	9.93	mg/100 g fresh weight
1.01	Tomato paste	Tomato paste stored at room temperature 1 month	9.9	10.08	mg/100 g fresh weight
1.01	Tomato paste	Tomato paste stored at room temperature 3 months	9.9	10.06	mg/100 g fresh weight
1.05	Tomato paste	Tomato paste stored at room temperature 6 months	9.9	10.44	mg/100 g fresh weight
1.11	Tomato paste	Tomato paste stored at room temperature 9 months	9.9	11.07	mg/100 g fresh weight
1.02	Tomato paste	Tomato paste stored at room temperature 12 months	9.9	10.19	mg/100 g fresh weight
0.98	Tomato paste	Tomato paste stored at room temperature 1 day	3.86	3.79	mg/100 g fresh weight
0.94	Tomato paste	Tomato paste stored at room temperature 1 month	3.86	3.64	mg/100 g fresh weight
0.94	Tomato paste	Tomato paste stored at room temperature 3 months	3.86	3.63	mg/100 g fresh weight
0.95	Tomato paste	Tomato paste stored at room temperature 6 months	3.86	3.69	mg/100 g fresh weight
0.63	Tomato paste	Tomato paste stored at room temperature 9 months	3.86	2.47	mg/100 g fresh weight
0.60	Tomato paste	Tomato paste stored at room temperature 12 months	3.86	2.34	mg/100 g fresh weight