About: Stability of nutritionally important compounds and shelf life prediction of tomato ketchup

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Stability of nutritionally important compounds and shelf life prediction of tomato ketchup Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Ketchup is an important source of tomato antioxidants in human nutrition, this ambient stable product is processed using several relatively important heat treatments and can be stored for one or more years at ambient temperature. Model storage experiments were carried out with two sets of commercial ketchup produced according to the Czech recipe: (a) hot-filled without subsequent pasteurization and (b) filled and pasteurized in the jar. The samples were stored at 25, 50, 75 and 90 degrees C, during the storage the content of total lycopene and ascorbic acid was observed as well as the colour parameters (a, Delta E). The obtained data were processed using the pseudo first order (total lycopene, ascorbic acid and a) and zero order kinetics (Delta E). The obtained results corresponded with the published data, but were not consistent between the both sets of the samples. The total lycopene and ascorbic acid degradation is more dependent on the conditions in the product, mainly on the previous history of Ketchup is an important source of tomato antioxidants in human nutrition, this ambient stable product is processed using several relatively important heat treatments and can be stored for one or more years at ambient temperature. Model storage experiments were carried out with two sets of commercial ketchup produced according to the Czech recipe: (a) hot-filled without subsequent pasteurization and (b) filled and pasteurized in the jar. The samples were stored at 25, 50, 75 and 90 degrees C, during the storage the content of total lycopene and ascorbic acid was observed as well as the colour parameters (a, Delta E). The obtained data were processed using the pseudo first order (total lycopene, ascorbic acid and a) and zero order kinetics (Delta E). The obtained results corresponded with the published data, but were not consistent between the both sets of the samples. The total lycopene and ascorbic acid degradation is more dependent on the conditions in the product, mainly on the previous history of (en)
Title	Stability of nutritionally important compounds and shelf life prediction of tomato ketchup Stability of nutritionally important compounds and shelf life prediction of tomato ketchup (en)
skos:prefLabel	Stability of nutritionally important compounds and shelf life prediction of tomato ketchup Stability of nutritionally important compounds and shelf life prediction of tomato ketchup (en)
skos:notation	RIV/60461373:22330/10:00024276!RIV11-MSM-22330___
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(2B06118), Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Voldřich, Michal Hronová, Michaela Dobiáš, Jaroslav Ševčík, Rudolf Čížková, Helena Pivoňka, Jan Rajchl, Aleš
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	289585
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/10:00024276
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Tomato; Lycopene; Colour; Shelf life; Prediction; Degradation; Kinetics (en)
http://linked.open.../riv/klicoveSlovo	Prediction Shelf life Degradation Tomato Lycopene Colour Kinetics
http://linked.open...odStatuVydavatele	BE - Belgické království
http://linked.open...ontrolniKodProRIV	[6D7F2B9EBFCC]
http://linked.open...i/riv/nazevZdroje	Journal of Food Engineering
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	7 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...vavai/riv/projekt	The effect of processing on the fate of important nutrients and chemical contaminants in baby food.
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	99
http://linked.open...iv/tvurceVysledku	Dobiáš, Jaroslav Voldřich, Michal Ševčík, Rudolf Pivoňka, Jan Rajchl, Aleš Čížková, Helena Hronová, Michaela
http://linked.open...ain/vavai/riv/wos	000278578200010
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	0260-8774
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 48 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software