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Determination of Ketchup Sensory Texture Acceptability and Examination of Determining Factors as a Basis for Product Optimization

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873689" target="_blank" >RIV/62157124:16270/15:43873689 - isvavai.cz</a>

  • Alternative codes found

    RIV/00216305:26210/15:PU113723

  • Result on the web

    <a href="http://dx.doi.org/10.1080/10942912.2013.853186" target="_blank" >http://dx.doi.org/10.1080/10942912.2013.853186</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1080/10942912.2013.853186" target="_blank" >10.1080/10942912.2013.853186</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Determination of Ketchup Sensory Texture Acceptability and Examination of Determining Factors as a Basis for Product Optimization

  • Original language description

    The aim of this study was to examine possible usage of instrumental determination of selected texture parameters to estimate sensory texture acceptability of ketchups. Likewise, the authors focused on examination whether the consumer's perception of texture acceptability is connected to the selected factors related to the ingredients and production technology. Yet another aim was to describe the selected textural parameters of ketchups available in the European market. Within the frame of this study, 29samples of ketchups were analyzed by means of instrumental and sensory texture analysis. Further, a survey research was carried out with the results showing that the texture was the second most significant parameter for the consumer's choice of a particular product. The average evaluation of sensory texture acceptability reached the values from 3.78 to 7.67. Analysis of the evaluation results of textural parameters based on the values of Pearson's correlation coefficient confirmed a hig

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2015

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    International journal of food properties

  • ISSN

    1094-2912

  • e-ISSN

  • Volume of the periodical

    18

  • Issue of the periodical within the volume

    3

  • Country of publishing house

    US - UNITED STATES

  • Number of pages

    10

  • Pages from-to

    660-669

  • UT code for WoS article

    000356221400016

  • EID of the result in the Scopus database