Zobrazeno 1 - 10
of 168
pro vyhledávání: '"Tomato ketchup"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 11, Pp 68-74 (2024)
In this study, we evaluated the cis/trans-lycopene content in commercial ketchup, and investigated the effect of cooking of fermented tomato sour soup added with one of seven oils including peanut oil (PO), sesame oil (SO), corn oil (CO), tung seed o
Externí odkaz:
https://doaj.org/article/f32c6716202841a3b0563daf558615f3
Autor:
Došen, Ana
Publikováno v:
AM Časopis za studije umetnosti i medija / AM Journal of Art and Media Studies. (15):59-66
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=665885
Autor:
Seveline Seveline
Publikováno v:
Agrointek, Vol 11, Iss 1, Pp 9-13 (2017)
Tomato ketchup is a product favored by the people of Indonesia. The use of pumpkin as filler substance in the production of tomato ketchup is performed as an alternative to conventional tomato ketchup filler substance. This study aims to determine th
Externí odkaz:
https://doaj.org/article/643b8e47aa7f4179bfd47f68c53f6c2b
Akademický článek
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Publikováno v:
Asian Journal of Applied Chemistry Research. :59-66
Aim of our present study was to analyze physico-chemical properties of tomato ketchup samples available in the local market. Major part of tomato consumption comes under processed products like tomato juice, ketchup and sauce. Recent studies have ind
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f3a11364b39e1d0da7f0a050abac830
https://doi.org/10.9734/ajacr/2020/v6i430170
https://doi.org/10.9734/ajacr/2020/v6i430170
Autor:
Vaishali, Srishti Negi
Publikováno v:
Journal of Advanced Research in Medical Science & Technology. :15-18
Background: From past few years food safety has emerged as publichealth issue and has diverted attention of researchers towards healthhazard associated with food contamination. Food contamination is amajor concern of street food industry serving as a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e0d179cbb89a4b6ae40c08424156736
https://doi.org/10.24321/2394.6539.202007
https://doi.org/10.24321/2394.6539.202007
Publikováno v:
CyTA-Journal of Food, Vol 18, Iss 1, Pp 401-408 (2020)
Tomato ketchup was prepared using potato starch (PS)/xanthan gum (XG) combinations as a thickening agent, and its sensory textural properties, viscosity stability, low-field nuclear magnetic resonance (LF-NMR) imaging and rheological properties were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1645cc31e1c9d5b0271b4f55bc9f5495
https://doaj.org/article/4c4099fa9bc44101aca8b9e432be0471
https://doaj.org/article/4c4099fa9bc44101aca8b9e432be0471
Autor:
Ashrafi Akter, Mahbuba Rahman Tripty, Ismat Jahan, Md. Ahmadul Islam, Md. Anisur Rahman Mazumder
Publikováno v:
Asian Food Science Journal. :1-6
The study was concerned to evaluate the effect of table sugar, honey and zero-calorie sugar on the quality of nigella enriched tomato ketchup. Ketchup was prepared by mixing 5, 10 and 15% nigella paste with tomato pulp. The variations in taste, color
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e26d1d975e3bc741ccf5100202175e8
https://doi.org/10.9734/afsj/2019/v13i330108
https://doi.org/10.9734/afsj/2019/v13i330108
Publikováno v:
Journal of Hydrology and Hydromechanics, Vol 58, Iss 1, Pp 29-35 (2010)
Externí odkaz:
https://doaj.org/article/d7e0c48347424f008f700a20a245c357