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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F09%3A00022340%21RIV10-MSM-22330___
rdf:type
skos:Concept n12:Vysledek
dcterms:description
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.
dcterms:title
Evaluation of Shelf Life and Heat Treatment of Tomato Products Evaluation of Shelf Life and Heat Treatment of Tomato Products
skos:prefLabel
Evaluation of Shelf Life and Heat Treatment of Tomato Products Evaluation of Shelf Life and Heat Treatment of Tomato Products
skos:notation
RIV/60461373:22330/09:00022340!RIV10-MSM-22330___
n4:aktivita
n5:Z n5:P
n4:aktivity
P(2B06118), Z(MSM6046137305)
n4:cisloPeriodika
27
n4:dodaniDat
n10:2010
n4:domaciTvurceVysledku
n8:3532526 n8:3457893 n8:4003594 n8:6962238
n4:druhVysledku
n13:J
n4:duvernostUdaju
n17:S
n4:entitaPredkladatele
n15:predkladatel
n4:idSjednocenehoVysledku
313913
n4:idVysledku
RIV/60461373:22330/09:00022340
n4:jazykVysledku
n11:eng
n4:klicovaSlova
heat treatment; HMF; furosine; colour; ketchup; tomato puree
n4:klicoveSlovo
n9:heat%20treatment n9:colour n9:HMF n9:ketchup n9:tomato%20puree n9:furosine
n4:kodStatuVydavatele
CZ - Česká republika
n4:kontrolniKodProRIV
[473282B9A3FD]
n4:nazevZdroje
Czech Journal of Food Sciences
n4:obor
n14:GM
n4:pocetDomacichTvurcuVysledku
4
n4:pocetTvurcuVysledku
5
n4:projekt
n19:2B06118
n4:rokUplatneniVysledku
n10:2009
n4:tvurceVysledku
Čížková, Helena Ševčík, Rudolf Jirušková, Michaela Rajchl, Aleš Voldřich, Michal
n4:wos
000269005600041
n4:zamer
n16:MSM6046137305
s:issn
1212-1800
s:numberOfPages
4
n18:organizacniJednotka
22330