"consistency; viscosity; texture; ketchup"@en . "Tremlov\u00E1, Bohuslava" . "RIV/62157124:16270/13:43872016" . "SK - Slovensk\u00E1 republika" . . . . . "V oblasti technologie, kontroly kvality a p\u0159ijatelnosti pro konzumenta pat\u0159\u00ED textura k v\u00FDznamn\u00FDm vlastnostem raj\u010Datov\u00FDch ke\u010Dup\u016F. C\u00EDlem t\u00E9to studie bylo popsat konzistenci a viskozitu ke\u010Dup\u016F dostupn\u00FDch na \u010Desk\u00E9m a slovensk\u00E9m trhu. Instrument\u00E1ln\u00ED anal\u00FDza byla provedena pomoc\u00ED texturometru (TA.XTplus, Stable Micro Systems). Hodnoty instrument\u00E1ln\u011B stanoven\u00FDch parametr\u016F se pohybovaly v rozmez\u00ED od 864.26 do 2 330.03 g.s v p\u0159\u00EDpad\u011B konzistence a od -1 517.97 do -352.54 g.s v p\u0159\u00EDpad\u011B viskozity. Mezi vzorky z \u010Desk\u00E9ho a slovensk\u00E9ho trhu nebyl nalezen statisticky v\u00FDznamn\u00FD rozd\u00EDl, co se t\u00FD\u010De konzistence nebo viskozity." . "Texturn\u00ED vlastnosti ke\u010Dup\u016F dostupn\u00FDch na \u010Desk\u00E9m a slovensk\u00E9m trhu" . "4"^^ . "Texturn\u00ED vlastnosti ke\u010Dup\u016F dostupn\u00FDch na \u010Desk\u00E9m a slovensk\u00E9m trhu" . "Textural properties of ketchups available on the czech and slovak markets"@en . . "Pokorn\u00E1, Jana" . "7" . . "V oblasti technologie, kontroly kvality a p\u0159ijatelnosti pro konzumenta pat\u0159\u00ED textura k v\u00FDznamn\u00FDm vlastnostem raj\u010Datov\u00FDch ke\u010Dup\u016F. C\u00EDlem t\u00E9to studie bylo popsat konzistenci a viskozitu ke\u010Dup\u016F dostupn\u00FDch na \u010Desk\u00E9m a slovensk\u00E9m trhu. Instrument\u00E1ln\u00ED anal\u00FDza byla provedena pomoc\u00ED texturometru (TA.XTplus, Stable Micro Systems). Hodnoty instrument\u00E1ln\u011B stanoven\u00FDch parametr\u016F se pohybovaly v rozmez\u00ED od 864.26 do 2 330.03 g.s v p\u0159\u00EDpad\u011B konzistence a od -1 517.97 do -352.54 g.s v p\u0159\u00EDpad\u011B viskozity. Mezi vzorky z \u010Desk\u00E9ho a slovensk\u00E9ho trhu nebyl nalezen statisticky v\u00FDznamn\u00FD rozd\u00EDl, co se t\u00FD\u010De konzistence nebo viskozity."@cs . "Texturn\u00ED vlastnosti ke\u010Dup\u016F dostupn\u00FDch na \u010Desk\u00E9m a slovensk\u00E9m trhu"@cs . . "March" . "Texturn\u00ED vlastnosti ke\u010Dup\u016F dostupn\u00FDch na \u010Desk\u00E9m a slovensk\u00E9m trhu"@cs . "16270" . "S" . . . "[E70389ED9621]" . . . . . "110782" . . "Tauferov\u00E1, Alexandra" . . "In terms of technology, quality control, and consumer acceptability texture belongs to significant characteristics of tomato ketchups. The aim of this study was to describe consistency and viscosity of ketchups available on the Czech and Slovak markets. The instrumental analysis was performed using texturemeter (TA.XTplus, Stable Micro Systems). Values of instrumentally measured parameters ranged from 864.26 to 2 330.03 g.s for consistency and from -1 517.97 to -352.54 g.s for viscosity. No statistically significant difference in consistency or viscosity was found between samples from Czech and Slovak market."@en . . "3"^^ . "RIV/62157124:16270/13:43872016!RIV14-MSM-16270___" . "Textural properties of ketchups available on the czech and slovak markets"@en . "1337-0960" . "3"^^ . "Potravin\u00E1rstvo" . . .