Relevant bibliographies by topics / Tomato ketchup

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Tomato ketchup'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Tomato ketchup"

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Roshchinа, E. V., and T. V. Vasiuta. "RATING OF THE COMPETITIVENESS OF KETCHUPS SALES IN REPUBLIC OF BELARUS." Food Industry: Science and Technology 14, no. 1(51) (2020): 69–78. http://dx.doi.org/10.47612/2073-4794-2021-14-1(51)-69-78.

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The assessment of the competitive advantage is based on the essence of value, which is the source of obtaining an advantage and dependents on its content, the scale of distribution and other conditions. In this case, the use of indicators is the most important condition and understandable for the consumer, because these indicators are the subject of any competition. The analysis of the competitiveness shows that most of the proposed methods are based on the use of various financial coefficients for analyzing the activities of enterprises, the competitiveness of certain types of products. The d
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Seveline, Seveline. "PENAMBAHAN BUBUR LABU KUNING TERHADAP PREFERENSI SAUS TOMAT-LABU KUNING." AGROINTEK 11, no. 1 (2017): 9. http://dx.doi.org/10.21107/agrointek.v11i1.2938.

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<span class="fontstyle0">Tomato ketchup is a product favored by the people of Indonesia. The use of pumpkin as filler<br />substance in the production of tomato ketchup is performed as an alternative to conventional<br />tomato ketchup filler substance. This study aims to determine the right balance between the<br />tomato puree and pumpkin puree to produce a tomato ketchup that can be accepted by<br />consumers, without addition of coloring agents and other food additives. The results showed<br />that the quantity of tomato puree and pumpkin puree in propor
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WANG, Jingjing, Wei XIONG, and Dan ZHANG. "Potential Analysis of Tomato Paste Export from Xinjiang to Kazakhstan." Theory and Practice of Social Science 1, no. 2 (2019): 1–8. http://dx.doi.org/10.6914/tpss.201912_1(2).0001.

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Ketchup is the most important agricultural product exported by Xinjiang in China, and the main market is in Kazakhstan. Exploring the export potential of Xinjiang Xinjiang to Kazakhstan ketchup will help enterprises to formulate scientific and rational export strategies and effectively promote the healthy development of agricultural trade for the government. for reference. Based on the export data of Xinjiang tomato to Kazakhstan in 2009-2017, this paper uses three exponential smoothing methods to predict the export potential of Xinjiang Xinjiang to tomato ketchup, and analyzes the development
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Valencia, C., M. C. Sanchez, A. Ciruelos, and C. Gallegos. "Influence of Tomato Paste Processing on the Linear Viscoelasticity of Tomato Ketchup." Food Science and Technology International 10, no. 2 (2004): 95–100. http://dx.doi.org/10.1177/1082013204043880.

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Tomato paste is used as an ingredient for the manufacture of tomato ketchup. This paper deals with the influence that some tomato paste processing variables (finisher screen opening and breaking temperature) and tomato variety exert on the linear viscoelastic properties of tomato ketchup. Two tomato varieties (H-282 and H-282F) were used. H-282 is a commercial variety whilst H-282F is a variety with a lower content in polygalacturonase (PG). Dynamic viscoelastic tests and particle size distribution measurements were carried out. Viscoelastic properties of tomato ketchup were mainly related to
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Miljkovic, Vojkan, Milica Nesic, Ivana Gajic, Maja Urosevic, Jelena Mrmosanin, and Milena Miljkovic. "Determination of content and antioxidant capacity of natural food colors E160a and E160d in ketchup." Facta universitatis - series: Physics, Chemistry and Technology 19, no. 2 (2021): 91–98. http://dx.doi.org/10.2298/fupct2102091m.

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After potato, tomato (Solanum lycopersicum) is the world?s second-largest vegetable crop. More than 80% of tomato consumption comes from processed products such as ketchup, tomato juice, pickled tomatoes, sauces, paste, pur?e. Samples of mild ketchup from two different manufacturers (A and B) were selected for the analysis of the content of natural food colors E160a and E160d. Using a UV-Vis spectrophotometric method and Lambert-Beer law, a system of two linear equations with two unknowns was set up, which was used to determine the concentrations of colors E160a and E160d. The antioxidant capa
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Kumbár, Vojtěch, Sylvie Ondrušíková, and Šárka Nedomová. "Rheological properties of tomato ketchup." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 730–34. http://dx.doi.org/10.5219/1161.

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The objective of this paper was to determine the rheological properties especially shear stress and apparent viscosity vs. shear strain rate, and density of commercially available but also homemade tomato ketchup. The effect of tomato content of density and apparent viscosity of tomato ketchup was also described. Shear stress and apparent viscosity were observed in shear strain rates range from 0.1 s-1 up to 68 s-1. All measurements were carried out at a constant temperature of 22 °C. Experimental results were modeled using a power-law (also known as Ostwald-de Waele) model (R2 ranged from 0.9
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B.N. Jadhav, G. Immanuel, and A. Chattree. "Overall Migration and Quality Evaluation of Tomato Ketchup and Guava Jelly Packed in Biodegradable Films during Storage." Ecology, Environment and Conservation 29, no. 02 (2023): 711–17. http://dx.doi.org/10.53550/eec.2023.v29i02.027.

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This study focuses on the effect of factors like the nature of the food, the type, time, and temperature of contact on overall migration (OM) from packaging material to food. The OM from the biodegradable film in contact with food products such as tomato ketchup and guava Jelly were investigated for six months using simulant ‘B’ as per IS 9845:1988. Under the room temperature storage condition for six months, the selected food products were checked for quality and stability. The maximum OM during the migration study was 4.24 mg/dm2 for tomato ketchup and 3.48 mg/dm2 for guava jelly, both of wh
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Heriyanto, Stefanny, and Andreas Romulo. "Tomato Pomace Ketchup: Physicochemical, Microbiological, and Sensory Characteristics." Food Processing: Techniques and Technology 53, no. 4 (2023): 766–74. http://dx.doi.org/10.21603/2074-9414-2023-4-2477.

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Tomato (Solanum lycopersicum L.) is one of the most important crops that is extensively used in the food processing industry. During tomato processing, abundant by-products such as skins, pulps, seeds, and waste are generated and cause environmental burdens. To solve this problem, tomato pomace was subsequently used as a material for making tomato sauce. However, it is essential that the production of tomato ketchup meets the required standards. Therefore, it is important to analyze the physicochemical and sensory characteristics of the product. We aimed to study the effect of corn starch addi
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Stepanova, G. S., and A. R. Nurgalieva. "DEVELOPMENT OF KETCHUPS RECIPES WITH TILT VISCOSITY." Innovations and Food Safety, no. 3 (September 28, 2018): 70–74. http://dx.doi.org/10.31677/2311-0651-2018-0-3-70-74.

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The article provides a comparative assessment of the requirements for the quality of ketchup in Russia and the United States. Differences in requirements relate to many indicators, including consistency. It is shown that the viscosity of ketchups is achieved in two ways: by the introduction of a certain amount of thickeners, or the development of recipes based on a special tomato paste made using the Hot Break technology. The task of the study was to determine the viscous characteristics of ketchups of different names, to select equipment for determining the viscosity of products in the factor
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Soukupová, V., H. Čížková, and M. Voldřich. "Evaluation of ketchup authenticity – chemical changes of markers during production and distribution." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (2004): S349—S352. http://dx.doi.org/10.17221/10699-cjfs.

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The set of 12 samples of ketchups with the known NTSS content varying from 4 to 12% was analyzed, the NTSS content was correlated with the content of individual chemical markers (lycopene, β-carotene, pyrrolid-5-one-2-carboxylic acid (PCA, pyroglutamic acid), glucose, fructose, sucrose, citric and malic acid, Na<sup>+</sup>, K<sup>+</sup>, Ca<sup>2+</sup>, Mg<sup>2+</sup>, formol number). The effect of processing and storage conditions to the PCA and lycopene content was followed. NTSS correlates well with K<sup>+</sup>, Mg<sup>
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Dissertations / Theses on the topic "Tomato ketchup"

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Miona, Belović. "Iskorišćenje sporednog produkta prerade paradajza kao sirovine za prehrambene proizvode sa dodatom vrednošću." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2016. http://www.cris.uns.ac.rs/record.jsf?recordId=101639&source=NDLTD&language=en.

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U okviru disertacije su razvijeni postupci za iskorišćenje sporednog produkta prerade paradajza (tropa) kao polazne sirovine za proizvodnju prehrambenih proizvoda sa dodatom vrednošću. Sprovedena istraživanja kretala su se u dva smera: proizvodnja lipofilnih i hidrofilnih ekstrakata od liofilizovanog tropa paradajza, primenom rastvarača koji su dozvoljeni za upotrebu u prehrambenoj industriji (n-heksana i 95% etanola) i njihova karakterizacija u pogledu sadržaja i sastava fitohemikalija i biološke aktivnosti in vitro; razvoj formulacija i tehnoloških postupaka za kr
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McDermott, Joshua. "Terayama Shuji and the Emperor Tomato Ketchup : the children's revolution of 1970." Thesis, 2005. http://hdl.handle.net/10125/11971.

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Wu, Hsi-Hsien, and 吳希賢. "Extraction of lycopene from tomato ketchup using aqueous two-phase systems containing polyvinylpyrrolidone and salt." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/24678777219535214948.

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碩士<br>明志科技大學<br>化工與材料工程研究所<br>99<br>The objective of this study is to extract lycopene from tomato ketchup using aqueous two-phase system(ATPS). Polyvinylpyrrolidone(PVP) with average molecular weight of 3500, 8000, and 10000 was used in ATPS mixed with various salts, such as sodium sulfate, magnesium sulfate, di-potassium phosphate and potassium phosphate, at T=15, 25, and 35℃. After the extraction, spectrophotometer was used to determine lycopene concentration in different ATPS. The concentration of lycopene decreased with decreasing the average molecular weight of PVP from 10000, 8000 and 3
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Books on the topic "Tomato ketchup"

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Hankin, Lester. Quality of tomato paste, sauce, puree, and catsup. Connecticut Agricultural Experiment Station, 1986.

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Hankin, Lester. Quality of tomato paste, sauce, puree, and catsup. Connecticut Agricultural Experiment Station, 1986.

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Bestwick, Adam. More ketchup please: Ruby's tomato tale. Fourth Wall Publishing, 2015.

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Snyder, Inez. Trees to paper. Scholastic, Inc., 2003.

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Tomato Ketchup. Picture Lions, 1989.

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Tomato Ketchup. HarperCollins Publishers, 1989.

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TOMATO KETCHUP: PAUL DOWLING. HarperCollins Publishers, 1990.

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Heinz. Heinz Tomato Ketchup Book. Ebury Publishing, 2022.

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From Tomato to Ketchup. Capstone Press, 2005.

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Heinz Tomato Ketchup Book. Ebury Publishing, 2022.

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Book chapters on the topic "Tomato ketchup"

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Ghulaxe, S. R., and Dr P. B. Sable. "TOMATO PROCESSING." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 3. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag3p1ch6.

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Tomato is originated in Peru of South America and name of crop came from the Aztec word ‘Tomato’. Botanical name of tomato is Solanum lycopersicum and family is Solanaceae.Tomato is widely cultivated and consumed fruit that is often treated as vegetable. The significance of processing tomatoes into value added products focusing on quality enhancement and waste reduction. The main aim of tomato processing is to extend the shelf life of tomatoes, allowing for long term storage and reducing post-harvest losses. The superior quality of winter tomatoes attributed to higher total solids prompts stra
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Yadav, Indu, Suraj Kumar Nayak, Preeti Madhuri Pandey, Dibyajyoti Biswal, Arfat Anis, and Kunal Pal. "An Insight on the Texture and Electrical Properties of Tomato Ketchup on a Temperature Scale." In Handbook of Research on Manufacturing Process Modeling and Optimization Strategies. IGI Global, 2017. http://dx.doi.org/10.4018/978-1-5225-2440-3.ch019.

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The current study delineates the effect of incubation temperature on mechanical and electrical properties of ketchup. The analysis was done in the temperature range of 5oC and 25oC. Microstructure analysis of ketchup suggested the presence of cell wall components. Mechanical properties of ketchup were analyzed by spreadability and stress relaxation studies. Electrical properties of ketchup were analyzed by measuring the impedance in the frequency range of 100 Hz and 15 KHz. Spreadability study showed a higher firmness and cohesiveness in samples incubated at a lower temperature. The stress rel
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"Not Sticking." In Sticking Together: The Science of Adhesion. The Royal Society of Chemistry, 2020. http://dx.doi.org/10.1039/bk9781788018043-00228.

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There are times when we want to ensure that things don't stick together and other times when we want to remove things that are stuck. To get the desired poor adhesion we simply reverse the principles that give us strong adhesion, though we need to add one more key factor, the no-slip boundary condition that makes cleaning a surface a tough challenge. Now we can make tomato ketchup flow cleanly out of its bottle, make ice slide off a roof and understand why a silicone release liner works. We can lubricate a mechanical joint and can apply the rather different principles of snowboarding to the lu
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Thompson, Aubrey, and Ildi Carlisle-Cummins. "You Can’t Make Ketchup Without Smashing a Few Tomatoes Reflections on a University-Community Partnership." In Digital Community Engagement: Partnering Communities with the Academy. University of Cincinnati Press, 2020. http://dx.doi.org/10.34314/wingodigital.00010.

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Conference papers on the topic "Tomato ketchup"

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Moldovan, Camelia, Viorica-Mirela Popa, Aurica Breica Borozan, Diana-Nicoleta Raba, and Delia-Gabriela Dumbrava. "ROSEHIP CHUTNEY - A VALUABLE SOURCE OF ANTIOXIDANTS." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.44.

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The new tendency of consumers and processors in the food industry is to use organic products. Because intensive crops involve the use of pesticides and fertilizers, a bio alternative to tomatoes can be the rosehip from spontaneous flora. In this study, four variants (control, sweet, spicy and hot) of rosehip chutney were prepared as an alternative for tomato ketchup. The sensory characteristics were evaluated (by hedonic scale). The vitamin C content (by titrimetric iodometric method), polyphenols content (by Folin Ciocalteu assay) and free radical inhibition activity (by DPPH assay) were dete
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Manjubargavi, S., and J. Subhashini. "Quality Analysis of Tomato for Ketchup Manufacturing Industry Using Deep Learning." In 2023 International Conference on Recent Advances in Electrical, Electronics, Ubiquitous Communication, and Computational Intelligence (RAEEUCCI). IEEE, 2023. http://dx.doi.org/10.1109/raeeucci57140.2023.10134207.

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Ait-Kadi, A., P. Marchal, A. S. Chrissemant, M. Bousmina, and L. Choplin. "Mixer-Type Rheometry for Complex Fluids." In ASME 1997 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 1997. http://dx.doi.org/10.1115/imece1997-0483.

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Abstract A procedure to quantitatively analyze torque/rotor speed data in order to extract viscosity/shear-rate curves using non conventional geometries is presented. The approach is based on the Couette analogy. It is first validated using a relatively simple geometry for which the equivalent internal radius used in the analogy can be analytically obtained. The results showed that the equivalent internal radius depends only slightly on the nature of the fluid. The experimental results with complex geometries and complex fluids are found to coincide, within experimental errors, with those obta
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MAIA, AMANDA RAQUEL GUERREIRO, Grazielly Mirelly Sarmento Alves da Nobrega, João Ferreira, LAIZA DE OLIVEIRA PESSOA, and Bruno Alexandre de Araújo Sousa. "TESTE DE COMPARAÇÃO PAREADA ENTRE O KETCHUP DE TAMARINDO E DE TOMATE." In V ENCONTRO NACIONAL DA AGROINDúSTRIA. Galoa, 2019. http://dx.doi.org/10.17648/enag-2019-115099.

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