Stability of nutritionally important compounds and shelf life prediction of tomato ketchup

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024276" target="_blank" >RIV/60461373:22330/10:00024276 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Stability of nutritionally important compounds and shelf life prediction of tomato ketchup

Popis výsledku v původním jazyce

Ketchup is an important source of tomato antioxidants in human nutrition, this ambient stable product is processed using several relatively important heat treatments and can be stored for one or more years at ambient temperature. Model storage experiments were carried out with two sets of commercial ketchup produced according to the Czech recipe: (a) hot-filled without subsequent pasteurization and (b) filled and pasteurized in the jar. The samples were stored at 25, 50, 75 and 90 degrees C, during thestorage the content of total lycopene and ascorbic acid was observed as well as the colour parameters (a*, Delta E). The obtained data were processed using the pseudo first order (total lycopene, ascorbic acid and a*) and zero order kinetics (Delta E). The obtained results corresponded with the published data, but were not consistent between the both sets of the samples. The total lycopene and ascorbic acid degradation is more dependent on the conditions in the product, mainly on the pre

Název v anglickém jazyce

Stability of nutritionally important compounds and shelf life prediction of tomato ketchup

Popis výsledku anglicky

Ketchup is an important source of tomato antioxidants in human nutrition, this ambient stable product is processed using several relatively important heat treatments and can be stored for one or more years at ambient temperature. Model storage experiments were carried out with two sets of commercial ketchup produced according to the Czech recipe: (a) hot-filled without subsequent pasteurization and (b) filled and pasteurized in the jar. The samples were stored at 25, 50, 75 and 90 degrees C, during thestorage the content of total lycopene and ascorbic acid was observed as well as the colour parameters (a*, Delta E). The obtained data were processed using the pseudo first order (total lycopene, ascorbic acid and a*) and zero order kinetics (Delta E). The obtained results corresponded with the published data, but were not consistent between the both sets of the samples. The total lycopene and ascorbic acid degradation is more dependent on the conditions in the product, mainly on the pre

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/2B06118" target="_blank" >2B06118: Vliv technologického zpracování na osud nutričně významných látek a kontaminantů v dětské a kojenecké výživě.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

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Svazek periodika

99

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

6

Strana od-do

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Kód UT WoS článku

000278578200010

EID výsledku v databázi Scopus

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