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  • Model storage experiments of pasteurised tomato puree and ketchup were carried out. The sets of samples were boiled at 100 degrees C, during the heating the changes of selected markers were followed and correlated with the sensory evaluation, the markers were: furosine, 2-furaldehyde, 5-hydroxymethyl-2-furaldehyde (HMF) and colour (expressed as: L, a*, b*, a*/b* and Delta E). The suitability of selected markers for the assessment of temperature impact on tomato products was evaluated. The correlation matrix for the followed markers of the tomato puree and ketchup was calculated and the courses of changes (expressed as velocity constant) of the markers were compared.
  • Model storage experiments of pasteurised tomato puree and ketchup were carried out. The sets of samples were boiled at 100 degrees C, during the heating the changes of selected markers were followed and correlated with the sensory evaluation, the markers were: furosine, 2-furaldehyde, 5-hydroxymethyl-2-furaldehyde (HMF) and colour (expressed as: L, a*, b*, a*/b* and Delta E). The suitability of selected markers for the assessment of temperature impact on tomato products was evaluated. The correlation matrix for the followed markers of the tomato puree and ketchup was calculated and the courses of changes (expressed as velocity constant) of the markers were compared. (en)
Title
  • Evaluation of Shelf Life and Heat Treatment of Tomato Products
  • Evaluation of Shelf Life and Heat Treatment of Tomato Products (en)
skos:prefLabel
  • Evaluation of Shelf Life and Heat Treatment of Tomato Products
  • Evaluation of Shelf Life and Heat Treatment of Tomato Products (en)
skos:notation
  • RIV/60461373:22330/09:00022340!RIV10-MSM-22330___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(2B06118), Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika
  • 27
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 313913
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/09:00022340
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • heat treatment; HMF; furosine; colour; ketchup; tomato puree (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [473282B9A3FD]
http://linked.open...i/riv/nazevZdroje
  • Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Voldřich, Michal
  • Ševčík, Rudolf
  • Rajchl, Aleš
  • Čížková, Helena
  • Jirušková, Michaela
http://linked.open...ain/vavai/riv/wos
  • 000269005600041
http://linked.open...n/vavai/riv/zamer
issn
  • 1212-1800
number of pages
http://localhost/t...ganizacniJednotka
  • 22330
is http://linked.open...avai/riv/vysledek of
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