About: Textural and flavour characteristics of commercial tomato ketchups

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

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	A set of 20 samples of tomato ketchup purchased on the market were analysed by several rheological procedures (Rheo-Stress 300) and by sensory profiling of both textural and flavour characteristics. A great variance was observed of all characteristics in all sample variables. About a third of plots between two variables were significantly related in the case of two rheological attributes and two sensory attributes, and in that of combinations between rheological and a sensory attributes. Similarly as in the case of lipid dispersions, the sensory texture acceptability was significantly related to the overall flavour acceptability. This proves the importance of texture in the consumption of tomato ketchup. A set of 20 samples of tomato ketchup purchased on the market were analysed by several rheological procedures (Rheo-Stress 300) and by sensory profiling of both textural and flavour characteristics. A great variance was observed of all characteristics in all sample variables. About a third of plots between two variables were significantly related in the case of two rheological attributes and two sensory attributes, and in that of combinations between rheological and a sensory attributes. Similarly as in the case of lipid dispersions, the sensory texture acceptability was significantly related to the overall flavour acceptability. This proves the importance of texture in the consumption of tomato ketchup. (en)
Title	Textural and flavour characteristics of commercial tomato ketchups Textural and flavour characteristics of commercial tomato ketchups (en)
skos:prefLabel	Textural and flavour characteristics of commercial tomato ketchups Textural and flavour characteristics of commercial tomato ketchups (en)
skos:notation	RIV/67985874:_____/09:00332437!RIV10-AV0-67985874
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(IAA2060404), Z(AV0Z20600510), Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Štern, Petr
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	Ústav pro hydrodynamiku AV ČR, v. v. i.
http://linked.open...dnocenehoVysledku	346117
http://linked.open...ai/riv/idVysledku	RIV/67985874:_____/09:00332437
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	tomato ketchup; rheology; sensory characteristics (en)
http://linked.open.../riv/klicoveSlovo	sensory characteristics rheology tomato ketchup
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[B038FDABAFA7]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor	BK
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...vavai/riv/projekt	Psychorheology of multiphase dispersion systems
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	27
http://linked.open...iv/tvurceVysledku	Lukešová, D. Pokorný, J. Štern, Petr Panovská, Z. Váchová, A.
http://linked.open...ain/vavai/riv/wos	000269005300004
http://linked.open...n/vavai/riv/zamer	Dynamics of Fluid Systems and Transformation Processes in Hydrosphere Teoretické základy potravinářských a biochemických technologií
issn	1212-1800
number of pages	6 (xsd:int)
is http://linked.open...avai/riv/vysledek of	Textural and flavour characteristics of commercial tomato ketchups Textural and flavour characteristics of commercial tomato ketchups Textural and flavour characteristics of commercial tomato ketchups Textural and flavour characteristics of commercial tomato ketchups

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