Showing Publication (SAHLIN 2004)
Sahlin E., Savage G.P., Lister C.E. (2004) Investigation of the antioxidant properties of tomatoes after processing. Journal of Food Composition and Analysis 17:635-647
Abbreviation: SAHLIN 2004
Food Processing
This publication was used to obtain 6 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.06 | Tomato - Aranca - Raw | Tomato - Aranca - Boiled 15 min | 35.08 | 48.08 | mg/100 g fresh weight |
| 1.21 | Tomato - Aranca - Raw | Tomato - Aranca - Baked 18 min | 35.08 | 48.56 | mg/100 g fresh weight |
| 0.92 | Tomato - Aranca - Raw | Tomato - Aranca - Fried 4 min in olive oil | 35.08 | 36.88 | mg/100 g fresh weight |
| 0.70 | Tomato - Excell - Raw | Tomato - Excell - Boiled 15 min | 17.74 | 15.99 | mg/100 g fresh weight |
| 0.92 | Tomato - Excell - Raw | Tomato - Excell - Baked 18 min | 17.74 | 18.73 | mg/100 g fresh weight |
| 0.85 | Tomato - Excell - Raw | Tomato - Excell - Fried 4 min in olive oil | 17.74 | 17.17 | mg/100 g fresh weight |