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Journal articles on the topic 'Tomato ketchup'

Author: Grafiati

Published: 4 June 2021

Last updated: 13 February 2022

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1

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) (March 11, 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 determination of the competitiveness index allows you to establish the rating strength of the competitive advantages of products trademarks. In order to determine the competitive advantages of ketchup, presented in the trade network of Belarus taking into account the indexes of consumer and economic parameters, 15 studied samples have been calculated. The authors identified the fallowing competitive advantages of ketchups: composition, category, brand, packing, labeling, quality level. Further, the coefficients of the weight of the competitive advantages of the samples were calculated and the assessment of the total value of the competitive advantages was carried out, taking into account the degree of the weight. Based on the calculated indexes of consumer and economic parameters, the competitiveness of the samples has been determined and the rating of ketchup has been also assigned. As a result of the research, the rating is the following: among ketchups of the category «extra» — ketchup of the trademark «Schedro», among ketchups of the category «highest» — ketchup «Gusto», among ketchups of the category «the first» — ketchup «Iam Heppy», among ketchups of the category «the second» — ketchup «Tomato Signor».

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2

Seveline, Seveline. "PENAMBAHAN BUBUR LABU KUNING TERHADAP PREFERENSI SAUS TOMAT-LABU KUNING." AGROINTEK 11, no. 1 (June 5, 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 proportion of 85 and 15 produces the<br />best tomato ketchup and has the same characteristics as the standard and is preferred by the<br />panelists, with a viscosity of 40300 cps, the water content of 61.53% and pH of 3.87.</span>

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3

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 (April 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 their mean volume diameter, tomato paste water-insoluble solids content (that depended on the tomato paste processing) and tomato variety.

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4

Kumbár, Vojtěch, Sylvie Ondrušíková, and Šárka Nedomová. "Rheological properties of tomato ketchup." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (September 28, 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 0.9508 up to 0.9991). The flow behaviour of all measured tomato ketchup samples exhibited non-Newtonian pseudoplastic (shear thinning) behavior where the flow index (n) showed values between 0 and 1. Flow index (n) and consistency coefficient (K) can be used especially in numerical simulation of the flow behaviour of pseudoplastic (shear thinning) liquids.

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5

BJORKROTH, K. JOHANNA, and HANNU J. KORKEALA. "Lactobacillus fructivorans Spoilage of Tomato Ketchup." Journal of Food Protection 60, no. 5 (May 1, 1997): 505–9. http://dx.doi.org/10.4315/0362-028x-60.5.505.

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Spoilage characterized by bulging as a result of gas formation in bottled ketchup was studied, Samples produced microbial growth on MRS and Rogosa selective Lactobacillus agar. Seventy randomly selected isolates typed by using restriction endonuclease (ClaI, EcoRI, HindIII) analysis were found to have identical DNA fragment patterns in gel electrophoresis. The strain was identified as Lactobacillus fructivorans using morphological, physiological and biochemical characteristics, combined with the information obtained from ribotyping. Factors affecting growth and survival of this L. fructivorans strain in ketchup production were also studied. An L. fructivorans count of 105 CFU/g resulted in spoilage of inoculated ketchup samples. Spoilage occurred only in samples incubated at 15 to 30°C. The L. fructivorans implicated in causing spoilage demonstrated heat resistance with a D value of 1.2 min at 65°C. The strain did not show resistance to alkaline active chloride-containing detergent sanitizer; alkyldimethylbenzylammonium chloride and alkyldimethylethylbenzylammonium chloride-containing sanitizer were also found to be effective antimicrobial agents.

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6

Panovská, Z., P. Štern, A. Váchová, D. Lukešová, and J. Pokorný. "Textural and flavour characteristics of commercial tomato ketchups." Czech Journal of Food Sciences 27, No. 3 (July 27, 2009): 165–70. http://dx.doi.org/10.17221/220/2008-cjfs.

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A set of 20 samples of tomato ketchup purchased on the market were analysed by several rheological procedures (Rheo-Stress 300) and by sensory profiling of both textural and flavour characteristics. A great variance was observed of all characteristics in all sample variables. About a third of plots between two variables were significantly related in the case of two rheological attributes and two sensory attributes, and in that of combinations between rheological and a sensory attributes. Similarly as in the case of lipid dispersions, the sensory texture acceptability was significantly related to the overall flavour acceptability. This proves the importance of texture in the consumption of tomato ketchup.

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7

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 factory laboratory conditions and to formulate prescriptions with specified parameters.

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8

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 (January 1, 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>2+</sup>, PCA, formol number, malic and citric acid content, no correlation was found for carotenoids content. PCA content, which is formed during the ketchup processing, does not depend on the condition of ketchup processing, because all available precursors are changed already in the beginning stages of tomato processing. Contrary to that the content of carotenoids changes during all ketchup processing and storage and therefore its use as authenticity criteria is limited.

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9

Rajchl, A., H. Čížková, M. Voldřich, M. Jirušková, and R. Ševčík. "Evaluation of Shelf Life and Heat Treatment of Tomato Products." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S130—S133. http://dx.doi.org/10.17221/1096-cjfs.

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Model storage experiments of pasteurised tomato puree and ketchup were carried out. The sets of samples were boiled at 100°C, during the heating the changes of selected markers were followed and correlated with the sensory evaluation, the markers were: furosine, 2-furaldehyde, 5-hydroxymethyl-2-furaldehyde (HMF) and colour (expressed as: <I>L, a*, b*, a*/b*</I> and Δ<I>E</I>). The suitability of selected markers for the assessment of temperature impact on tomato products was evaluated. The correlation matrix for the followed markers of the tomato puree and ketchup was calculated and the courses of changes (expressed as velocity constant) of the markers were compared.

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10

STOFOROS, N. IKOLAOS G., and D. AVID S. REID. "Factors Influencing Serum Separation of Tomato Ketchup." Journal of Food Science 57, no. 3 (May 1992): 707–13. http://dx.doi.org/10.1111/j.1365-2621.1992.tb08078.x.

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11

Kirpichenkova, Ekaterina V., Alexey A. Korolev, Gennadii G. Onishchenko, Elena I. Nikitenko, Elena L. Denisova, Roman N. Fetisov, Ekaterina S. Petrova, and Elena A. Fanda. "Study of consumption frequency of the main sources of lycopene and its quantification in students’ diet." I.P. Pavlov Russian Medical Biological Herald 26, no. 4 (December 29, 2018): 474–83. http://dx.doi.org/10.23888/pavlovj2018264474-483.

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Aim. Comparative characteristics of the level of alimentary admission of lycopene and analysis of the frequency of inclusion of the main sources of lycopene in the diet of students of different age and sex. Materials and methods. To study the frequency of inclusion in the diet of food sources of lycopene and its quantitative assessment, specially designed questionnaires were used, in which products with a significant content of lycopene were included. Results. Comparative analysis of the levels of lycopene did not reveal significant differences between the percentages of men and women (φemp< φcr at P<0.05) in the groups with high level of intake. In all gender groups, the leading sources of lycopene are fresh tomatoes, ketchup and tomato-containing fast food products (pizza, lasagna, pasta and sandwiches). Evaluation of the results of the frequency method shows that more often than other sources in the weekly diet of students, regardless of gender, there are fresh tomatoes, ketchup and sandwiches. Analysis of the levels of lycopene intake in 1st and 5th year students did not reveal significant differences in all groups of consumption (φemp< φcr at P<0.05), except for the group with the intake of lycopene in the amount of 50.0-74.9% of the recommended, which is dominated by 5th year students. Sources of lycopene in students of different age groups do not differ - the main contribution to the recommended level is made by fresh tomatoes, ketchup and tomato-containing fast food products. Conclusions. In 39.8% of students, due to the presence in the diet of fresh tomatoes, ketchup and tomato-containing fast food products, the recommended daily intake of lycopene was achieved. At the same time, 29.6% of the respondents did not have registered sources of lycopene in their diet; and 16.7% of the respondents included them in the diet in an insufficient amount, thereby ensuring the intake of lycopene in the amount of less than half of the recommended level. Most often, the weekly diet included fresh tomatoes, ketchup and tomato sandwiches. Watermelon, pink and red grapefruit, persimmon in the diets of the most of participants were absent.

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12

Korolev, Aleksei, Ekaterina Kirpichenkova, Elena Nikitenko, Elena Denisova, and Elena Fanda. "Lycopene Quantity and Sources in the Diet of Healthy Young People." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 117. http://dx.doi.org/10.1093/cdn/nzaa041_021.

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Abstract Objectives Lycopene is a major dietary non-vitamin carotenoid, which has a high number of conjugated dienes, and known as a powerful antioxidant and radical scavenger. The present study was designed to assess the level of lycopene intake and to describe which food sources contribute the most to intake. Methods Lycopene's level and its main food sources were assessed using the 24-hour reсall method. Periodicity of intake food sources were assessed using a specialized Food Frequency Questionnaire applying the carotenoids database from the USDA. A survey was conducted among 122 students in age group 20 to 28 years (21.86 ± 1.12) and included 89 females and 33 males. Results Only 43.4% respondents have achieved the recommended level of lycopene (12.64 ± 8.57 mg/day). In this group the following sources of lycopene were presented: red raw tomatoes (47.2%), fast food products – pizza, lasagna, pasta (18.9%), ketchup (15.1%), watermelon (11.3%), tomato juice (5.6%), pink and red grapefruits (1.9%). For 14.7% students the intake of lycopene in the diet was more than half of the recommended level. The main sources of lycopene in this group were red raw tomatoes (61.1%), pizza, sandwiches (33.3%), and ketchup (5.6%). For 15.6% participants the dietary intake of lycopene was less than half of the recommended level. In this group, the major sources of lycopene were the following: ketchup (21.3%), soup and sandwiches (21.1% each), red raw tomatoes (15.8%), canned fish in tomato sauce (10.5%) and tomato juice (5.2%). A quarter of respondents had no sources of lycopene in their diet. An assessment of the results of survey of 122 students revealed that 91 respondents included red raw tomatoes in weekly diet (9.0% – 6–7 times a week, 47.6% – 3–5 times a week, 18.0% – 1–2 times a week). The weekly diet of more than a third of respondents contained tomato-based sources of lycopene: pizza (47.5%), ketchup (46.7%), cheeseburger (34.4%) and hamburger (17.2%). Thus, the significant number of study participants did not include tomato juice (55.7%), red tomatoes (49.1%), persimmon (45.9%), pink or red grapefruit (41.0%). Conclusions The recommended quantity of lycopene intake was achieved by including raw red tomatoes and tomato-containing products in the diet. Additional sources of lycopene (watermelon, red and pink grapefruits, persimmon) in the diet of most students were absent. Funding Sources No funding.

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13

Soares, Nathalia da Costa Pereira, Monique de Barros Elias, Clara Lima Machado, Bruno Boquimpani Trindade, Radovan Borojevic, and Anderson Junger Teodoro. "Comparative Analysis of Lycopene Content from Different Tomato-Based Food Products on the Cellular Activity of Prostate Cancer Cell Lines." Foods 8, no. 6 (June 10, 2019): 201. http://dx.doi.org/10.3390/foods8060201.

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Lycopene is more bioavailable in processed tomato products than in raw tomatoes, since arrangement of cis-isomers of lycopene during food processing and storage may increase its biological activity. The aim of the study is evaluate the influence of lycopene content from different tomato-based food products (extract, paste, ketchup and sauce) on cell proliferation, cell cycle, and rate of apoptosis of human prostate cancer cell lines. DU-145 and PC-3 cell lines were treated with lycopene content from different tomato-based food products (500–5000 μg/mL) for 96 h. The data showed a decrease in cell viability in both DU-145 and PC-3 cells after treatment with all lycopene extracts from tomato-based food products. Analysis of cell cycle revealed a decrease in the percentage of prostate cancer cells in G0/G1 and G2/M phases after 96 h of treatment when using lycopene content from tomato paste and tomato extract. However, lycopene extracted from tomato sauce and ketchup promoted a decrease in the percentage of cells in G0/G1 phase and an increase in S and G2/M phases after 96 h of treatment. Lycopene content from all of those tomato-based food products also increased apoptosis in both prostate cancer cell lines. In this regard, lycopene has proved to be a potent inhibitor of cell viability, arrest cell cycle and increase the apoptosis in human prostate cancer cells, suggesting an effect in the balance of human prostate cancer cell lines growth.

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14

Yu, Chenxu, and Sundaram Gunasekaran. "Correlation of Dynamic and Steady Flow Viscosities of Food Materials." Applied Rheology 11, no. 3 (June 1, 2001): 134–40. http://dx.doi.org/10.1515/arh-2001-0008.

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AbstractEight commercial foods representing a wide range of viscosities (i.e. honey, condensed milk, mayonnaise, tomato ketchup, cream cheese, yogurt, process and Mozzarella cheeses) were investigated. Their steady shear viscosity and dynamic complex viscosity were determined by rheological measurements at two temperatures using a Bohlin-CVO rheometer. Based on experimental data, shear rate dependence of steady flow apparent viscosity and frequency dependence of dynamic viscosity was established and compared. It was determined that for condensed milk, tomato ketchup and mayonnaise, a modified Cox-Merz relation could be established. For cream cheese, a generalized Cox-Merz relation was proposed; and for yogurt, a deviation from the Cox-Merz rule was found. For Mozzarella and process cheeses a sharp drop in steady shear viscosity was noticed between 1~10 s-1 shear rate range. The Cox-Merz rule was not applicable for these cheese samples.

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15

Chung, Hai-Jung. "Physicochemical Properties and Antioxidant Activity of Commercial Tomato Ketchup." Journal of The Korean Society of Food Culture 30, no. 6 (December 30, 2015): 790–96. http://dx.doi.org/10.7318/kjfc/2015.30.6.790.

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16

Kumar, Vishal, Lalit Kumar, Kapil Kumar, S. K. Goyal, Amit Kumar, and Garima Jain. "Physico-chemical and quality evaluation of tomato ketchup during storage." South Asian Journal of Food Technology and Environment 01, no. 3and4 (December 31, 2015): 250–55. http://dx.doi.org/10.46370/sajfte.2015.v01i03and04.07.

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17

Eaton, Thomas Dylan. "The Imaginary Martial Theatre of Shuji Terayama's Emperor Tomato Ketchup." Afterall: A Journal of Art, Context and Enquiry 22 (October 2009): 90–97. http://dx.doi.org/10.1086/aft.22.20711768.

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18

Kumar, Krishan, and Aradhita Barman Ray. "Development and shelf-life evaluation of tomato-mushroom mixed ketchup." Journal of Food Science and Technology 53, no. 5 (May 2016): 2236–43. http://dx.doi.org/10.1007/s13197-016-2179-y.

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19

Belović, Miona, Aleksandra Torbica, Ivana Pajić Lijaković, Jelena Tomić, Ivana Lončarević, and Jovana Petrović. "Tomato pomace powder as a raw material for ketchup production." Food Bioscience 26 (December 2018): 193–99. http://dx.doi.org/10.1016/j.fbio.2018.10.013.

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20

Hadiani, Mohammad Rasoul, Roqieh Farhangi, Homeira Soleimani, Hossein Rastegar, and Abdol Majid Cheraghali. "Evaluation of heavy metals contamination in Iranian foodstuffs: canned tomato paste and tomato sauce (ketchup)." Food Additives & Contaminants: Part B 7, no. 1 (November 21, 2013): 74–78. http://dx.doi.org/10.1080/19393210.2013.848384.

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21

Basika, Elisa, Julia Kigozi, and Guston Tumuhimbise. "Optimization of the Process for Production of Enriched Ketchup." Journal of Food Studies 10, no. 1 (April 27, 2021): 1. http://dx.doi.org/10.5296/jfs.v10i1.18567.

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Post-harvest losses of fruits and vegetables in Uganda are estimated at 30% which is approximately 4 billion shillings lost annually. This is due to limited knowledge on value addition and preservation technologies being unaffordable. This study sought to add value to fruits and vegetables with a focus on mangoes, tomatoes, and carrots produced locally. The study determined the effect of processing conditions and addition of fruits and vegetables on the physico-chemical and sensory properties of tomato ketchup. Tomatoes were replaced with mangoes in increments of 10% up to 50% while keeping carrot levels constant at 5%. The best sensory properties were observed in the treatment that contained 15% mango. The Physico-chemical and sensory properties of ketchup were enhanced by the addition of fruits and vegetables up to 20%. The sensory evaluation revealed that ketchup prepared by the addition of fruits and vegetables (local mangoes and carrots) was preferred as compared to the control sample at 0% mango. The color of ketchup was affected by the incorporation of mangoes and carrots and it was acceptable up to at 5% carrot and 15% mango including taste, appearance, flavor, mouthfeel and aroma. The best treatment was then subjected to different processing conditions at different holding times and temperatures of 5, 10 and 15 minutes at temperatures of 70, 75, 80, 85, 90 and 100 degrees Celsius respectively. The best conditions were observed to be between 80℃ and 85℃ and 10 to 15 minutes holding time. It was also evident that time and temperature had a significant (p<0.05) effect on the Physico-chemical properties of ketchup.

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22

Prakash, Anand, S. H. Prabhudev, M. R. Vijayalakshmi, Maya Prakash, and Revathy Baskaran. "Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato." Journal of Food Science and Technology 53, no. 8 (August 2016): 3175–85. http://dx.doi.org/10.1007/s13197-016-2291-z.

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23

Andersson, Karin, Thomas Ohlsson, and Pär Olsson. "Screening life cycle assessment (LCA) of tomato ketchup: a case study." Journal of Cleaner Production 6, no. 3-4 (September 1998): 277–88. http://dx.doi.org/10.1016/s0959-6526(98)00027-4.

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24

Thakur, Nitika, Monika Thakur, Gaurav Thakur, and Sohan Lal. "Increased Shelf Life and Safety of Ketchup Prepared from Organically Raised Tomato (cv. Solan Lalima)." Journal of Pure and Applied Microbiology 12, no. 3 (September 30, 2018): 1351–54. http://dx.doi.org/10.22207/jpam.12.3.37.

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Wang, Yong, Ping Sun, He Li, Benu P. Adhikari, and Dong Li. "Rheological Behavior of Tomato Fiber Suspensions Produced by High Shear and High Pressure Homogenization and Their Application in Tomato Products." International Journal of Analytical Chemistry 2018 (2018): 1–12. http://dx.doi.org/10.1155/2018/5081938.

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This study investigated the effects of high shear and high pressure homogenization on the rheological properties (steady shear viscosity, storage and loss modulus, and deformation) and homogeneity in tomato fiber suspensions. The tomato fiber suspensions at different concentrations (0.1%–1%, w/w) were subjected to high shear and high pressure homogenization and the morphology (distribution of fiber particles), rheological properties, and color parameters of the homogenized suspensions were measured. The homogenized suspensions were significantly more uniform compared to unhomogenized suspension. The homogenized suspensions were found to better resist the deformation caused by external stress (creep behavior). The apparent viscosity and storage and loss modulus of homogenized tomato fiber suspension are comparable with those of commercial tomato ketchup even at the fiber concentration as low as 0.5% (w/w), implying the possibility of using tomato fiber as thickener. The model tomato sauce produced using tomato fiber showed desirable consistency and color. These results indicate that the application of tomato fiber in tomato-based food products would be desirable and beneficial.

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26

Safari, R., R. Valizadeh, F. Efteljaro Shahroudi, A. Tahmasebi, and J. Bayat. "Effects of dried and ensiled tomato pomace on dry matter intake, milk yield and composition of dairy cows in Iran." Proceedings of the British Society of Animal Science 2007 (April 2007): 191. http://dx.doi.org/10.1017/s1752756200020949.

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In Khorasan province of Iran about 1 million tonnes of tomatoes are grown annually. They are either directly sold to the customers as vegetable (200,000 tonnes) or further processed to products such as paste, ketchup, sauces etc. After the juice is extracted from fresh tomatoes, a residue primarily consisting of water, tomato seeds and peels is left. Tomato processing residues which is called tomato pulp accounts about one fifth of fresh weight or 160,000 tonnes in the area (ministry of Jahad-Agriculture, 2004). Fresh tomato pulp becomes sour and mould rapidly because it is traditionally processed during summer time and has high moisture content. Consequently, it is advisable to be ensiled or dried. Although it is commonly fed to ruminants but little data is available on its effect on milk yield, milk composition and dry matter intake in dairy cows.

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FARAHNAKY, A., A. ABBASI, J. JAMALIAN, and G. MESBAHI. "THE USE OF TOMATO PULP POWDER AS A THICKENING AGENT IN THE FORMULATION OF TOMATO KETCHUP." Journal of Texture Studies 39, no. 2 (April 2008): 169–82. http://dx.doi.org/10.1111/j.1745-4603.2008.00136.x.

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28

STOFOROS, NIKOLAOS G., and DAVID S. REID. "A Test for Evaluation of the Serum Separation Potential of Tomato Ketchup." Journal of Food Science 55, no. 6 (November 1990): 1626–29. http://dx.doi.org/10.1111/j.1365-2621.1990.tb03586.x.

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29

He Li, Xinjie Liu, Lin Yang, Dawei Chen, and Haibin Cui. "THE EFFECTS OF ADDING SOYBEAN FIBER ON THE QUALITY OF TOMATO KETCHUP." Acta Horticulturae, no. 971 (January 2013): 211–16. http://dx.doi.org/10.17660/actahortic.2013.971.25.

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30

Andersson, K., and T. Ohlsson. "Including Environmental Aspects in Production Development: A Case Study of Tomato Ketchup." LWT - Food Science and Technology 32, no. 3 (May 1999): 134–41. http://dx.doi.org/10.1006/fstl.1998.0513.

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31

Rajchl, Aleš, Michal Voldřich, Helena Čížková, Michaela Hronová, Rudolf Ševčík, Jaroslav Dobiáš, and Jan Pivoňka. "Stability of nutritionally important compounds and shelf life prediction of tomato ketchup." Journal of Food Engineering 99, no. 4 (August 2010): 465–70. http://dx.doi.org/10.1016/j.jfoodeng.2010.01.035.

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32

Rao, A. Venket. "Processed Tomato Products as a Source of Dietary Lycopene: Bioavailability and Antioxidant Properties." Canadian Journal of Dietetic Practice and Research 65, no. 4 (December 2004): 161–65. http://dx.doi.org/10.3148/65.4.2004.161.

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Oxidative stress is one of the major contributors to increased risk of chronic diseases. A diet rich in tomatoes and tomato products containing lycopene, a carotenoid antioxidant, has been found to protect against these chronic diseases by mitigating oxidative damage. The study aim was to evaluate the effects of a long-term tomato-rich diet, consisting of various processed tomato products, on bioavailability and antioxidant properties of lycopene. Seventeen healthy human subjects (ten men, seven non-pregnant women) participated in the study. Following a two-week washout period during which subjects avoided foods containing lycopene, all subjects consumed test tomato products including tomato juice, tomato sauce, tomato paste, ketchup, spaghetti sauce, and ready-to-serve tomato soup providing 30 mg of lycopene a day for four weeks. At the end of treatment, serum lycopene level increased significantly (p <0.05), from 181.79 ± 31.25 to 684.7 ± 113.91 nmol/L. Similarly, total antioxidant potential increased significantly (p <0.05), from 2.26 ± 0.015 to 2.38 ± 0.17 mmol/L Trolox equivalent. Lipid and protein oxidation was reduced significantly (p <0.05). The results suggest that a tomato-rich diet containing different sources of lycopene can increase serum lycopene levels and reduce oxidative stress effectively.

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Nikolaev, Dmitriy Vladimirovich, Svetlana Evgenyevna Bozhkova, Diana Sergeevna Andryushchenko, Margarita Vasilievna, Tatyana Yurievna Levina, Daniil Dmitrievich Goroshko, Petr Vladimirovich Smutnev, and Igor Yurievich Tyurin. "The effectiveness of the technology boiled sausage products with tomato ingredients." Agrarian Scientific Journal, no. 3 (March 29, 2021): 58–61. http://dx.doi.org/10.28983/asj.y2021i3pp58-61.

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The article presents experimental materials on the development and optimization of the recipe for cooked sausages, in particular, boiled sausages. For the research, three samples of minced meat were made: the first with ketchup, the second with tomato paste, and the third with fresh tomato juice. A comprehensive organoleptic evaluation of the obtained samples of boiled sausage products was carried out. As a result of the research, the technology and formulation of new sausage products with the addition of tomato ingredient were developed. An increase in the content of lycopene in finished products has been experimentally proved. The high quality of the sausage products made using tomatoes in comparison with the usual sosi-sok technology has been established. The development of recipes using a non-standard ingredient, namely tomatoes, in the technology of cooked sausages allows you to expand the range and provide the finished product with lycopene.

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Hazewindus, Merel, Guido R. M. M. Haenen, Antje R. Weseler, and Aalt Bast. "Protection against Chemotaxis in the Anti-Inflammatory Effect of Bioactives from Tomato Ketchup." PLoS ONE 9, no. 12 (December 31, 2014): e114387. http://dx.doi.org/10.1371/journal.pone.0114387.

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Gujral, Hardeep Singh, Abhishek Sharma, and Narpinder Singh. "EFFECT OF HYDROCOLLOIDS, STORAGE TEMPERATURE, AND DURATION ON THE CONSISTENCY OF TOMATO KETCHUP." International Journal of Food Properties 5, no. 1 (December 2, 2002): 179–91. http://dx.doi.org/10.1081/jfp-120015600.

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Berta, Marco, Johan Wiklund, Reinhardt Kotzé, and Mats Stading. "Correlation between in-line measurements of tomato ketchup shear viscosity and extensional viscosity." Journal of Food Engineering 173 (March 2016): 8–14. http://dx.doi.org/10.1016/j.jfoodeng.2015.10.028.

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Silaste, Marja-Leena, Georg Alfthan, Antti Aro, Y. Antero Kesäniemi, and Sohvi Hörkkö. "Tomato juice decreases LDL cholesterol levels and increases LDL resistance to oxidation." British Journal of Nutrition 98, no. 6 (December 2007): 1251–58. http://dx.doi.org/10.1017/s0007114507787445.

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High dietary intakes of tomato products are often associated with a reduced risk of CVD, but the atheroprotective mechanisms have not been established. This study was conducted to investigate the effects of increased dietary intake of tomato products on plasma lipids and LDL oxidation. The diet intervention included a baseline period, a 3-week low tomato diet (no tomato products allowed) and a 3-week high tomato diet (400 ml tomato juice and 30 mg tomato ketchup daily). Twenty-one healthy study subjects participated in the study. Total cholesterol concentration was reduced by 5·9 (sd10) % (P = 0·002) and LDL cholesterol concentration by 12·9 (sd17·0) % (P = 0·0002) with the high tomato diet compared to the low tomato diet. The changes in total and LDL cholesterol concentrations correlated significantly with the changes in serum lycopene (r0·56,P = 0·009;r0·60,P = 0·004, total and LDL, respectively), β-carotene (r0·58,P = 0·005;r0·70,P < 0·001) and γ-carotene concentrations (r0·64,P = 0·002;r0·64,P = 0·002). The level of circulating LDL to resist formation of oxidized phospholipids increased 13 % (P = 0·02) in response to the high tomato diet. In conclusion, a high dietary intake of tomato products had atheroprotective effects, it significantly reduced LDL cholesterol levels, and increased LDL resistance to oxidation in healthy normocholesterolaemic adults. These atheroprotective features associated with changes in serum lycopene, β-carotene and γ-carotene levels.

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Kim, Ji Hyun, Jeonghee Lee, Il Ju Choi, Young-Il Kim, Oran Kwon, Hyesook Kim, and Jeongseon Kim. "Dietary Carotenoids Intake and the Risk of Gastric Cancer: A Case—Control Study in Korea." Nutrients 10, no. 8 (August 7, 2018): 1031. http://dx.doi.org/10.3390/nu10081031.

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Although the incidence of gastric cancer (GC) has declined, it remains the second most common cancer in Korea. As a class of phytochemicals, carotenoids are fat-soluble pigments that are abundant in fruits and vegetables and have health-promoting properties, including cancer prevention effects. This case-control study investigated the effects of total dietary carotenoids, dietary carotenoid subclasses (α-carotene, β-carotene, β-cryptoxanthin, lutein/zeaxanthin, and lycopene), and foods contributing to the dietary intake of each carotenoid on the risk of GC. Four hundred and fifteen cases and 830 controls were recruited from the National Cancer Center Hospital in Korea between March 2011 and December 2014. A significant inverse association between total dietary carotenoids and GC risk was observed among women (odds ratio (OR) 0.56, 95% confidence interval (CI) 0.32–0.99). A higher intake of dietary lycopene was inversely associated with GC risk overall in the subjects (OR 0.60, 95% CI 0.42–0.85, p for trend = 0.012), men (OR 0.60, 95% CI 0.39–0.93), and women (OR 0.54, 95% CI 0.30–0.96, p for trend = 0.039). This significant association between dietary lycopene intake and GC risk was also observed in the subgroups of Helicobacter pylori (H. pylori)-positive subjects and those who had ever smoked. Among the major contributing foods of dietary lycopene, consumption of tomatoes and tomato ketchup was inversely associated with GC risk in the overall subjects, men, and women. Based on our findings, a higher intake of dietary lycopene and contributing foods of lycopene (tomatoes and tomato ketchup) may be inversely associated with the risk of GC.

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Torbica, Aleksandra, Miona Belović, Jasna Mastilović, Žarko Kevrešan, Mladenka Pestorić, Dubravka Škrobot, and Tamara Dapčević Hadnađev. "Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace." Food and Bioproducts Processing 98 (April 2016): 299–309. http://dx.doi.org/10.1016/j.fbp.2016.02.007.

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Khayrul Al, Md, Maruf Ahmed, Mst Sorifa Akter, Nurul Islam, and Jong-Bang Eun. "Effect of Carboxymethylcellulose and Starch as Thickening Agents on the Quality of Tomato Ketchup." Pakistan Journal of Nutrition 8, no. 8 (July 15, 2009): 1144–49. http://dx.doi.org/10.3923/pjn.2009.1144.1149.

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Mubarok, A. Z., and F. Y. Ananda. "Effect of concentration of porang flour and temperature on rheological properties of tomato ketchup." IOP Conference Series: Earth and Environmental Science 475 (May 7, 2020): 012034. http://dx.doi.org/10.1088/1755-1315/475/1/012034.

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Bicanic, D., E. Westra, J. Seters, S. van Houten, D. Huberts, I. Colić-Barić, J. Cozijnsen, and H. Boshoven. "Photoacoustic and optothermal studies of tomato ketchup adulterated by the red beet (Beta vulgaris)." Journal de Physique IV (Proceedings) 125 (June 2005): 807–10. http://dx.doi.org/10.1051/jp4:2005125186.

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Burgess, Christine, Gary Burgess, and Robert Ofoli. "Oxygen diffusion rate through the gamma bottle and associated kinetic effects on tomato ketchup." Packaging Technology and Science 3, no. 4 (October 1990): 233–39. http://dx.doi.org/10.1002/pts.2770030408.

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Bathla, Shikha, Manoj Sharma, and Renu Bala. "Physio and Organoleptic Characteristics of Tomatoes and Ketchup Prepared from Different Varieties of Tomato." Journal of Krishi Vigyan 7, no. 2 (2019): 190. http://dx.doi.org/10.5958/2349-4433.2019.00032.1.

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Kirpichenkova, Ekaterina V., A. A. Korolev, E. I. Nikitenko, E. L. Denisova, R. N. Fetisov, E. S. Petrova, and E. A. Fanda. "THE STUDY OF LYCOPENE CONTENT IN THE DIET BY VARIOUS ASSESSMENT METHODS." Hygiene and sanitation 99, no. 2 (March 23, 2020): 182–86. http://dx.doi.org/10.33029/0016-9900-2020-99-2-182-186.

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Introduction. Lycopene is a non-vitamin carotenoid possessing antioxidant, anti-carcinogenic, immunomodulatory, cardioprotective, antiatherogenic, radio-and photoprotective properties. Lycopene not being synthesized in humans, it intakes from food sources, mainly tomatoes and tomato-containing products. The aim of this study is to assess the level of intake of lycopene and its main food sources in the diet of young people and compare the effectiveness of the 24-hours diet recall and food-frequency questionnaire method. Material and methods. The specialized questionnaires contained the main and additional food sources of lycopene. The survey included 106 students. There were formed 6 consumption groups according to the levels of lycopene intake. Results. According to the 24-hour diet recall and food-frequency questionnaires the largest share in the sample belongs to groups with high levels of lycopene intake. Tomatoes and ketchup are priority sources in these groups. The food-frequency questionnaire method allowed estimating the food sources present more often than others in the diet of the respondents. These included raw tomatoes, ketchup, and tomato-containing fast food products (with different frequencies for individual types of products). There were no additional sources of lycopene in the diet of the majority of respondents. Conclusions. The results obtained using these methods do not contradict each other. The complex using of the methods allows obtaining data on the levels of lycopene intake and its food sources present in the diet. The levels of lycopene intake and its priority sources were quantified using the 24-hour recall. The data of the food-frequency questionnaire method determine all sources of lycopene present in the diet.

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Journal, Baghdad Science. "Benzoic acid concentration levels recovery in Ketchup and Sauce products available in local market." Baghdad Science Journal 9, no. 3 (September 2, 2012): 438–45. http://dx.doi.org/10.21123/bsj.9.3.438-445.

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This research is dealing with five sample of tomato ketchup products available in local market that were respectively as follows: Hello-Baghdad Iraq, Tiffany-Abu Dhabi, Melody-Dubai, Baidar-Saudi Arabia, and Altunsa-Turkey. Also it is dealing with four sample of sauce products available in local market that were respectively as follows: Hello-Baghdad, Iraq, Al-Badawi-Baghdad Iraq, Family-Baghdad, Iraq, and Hala-Amman Jordon. Analysis was performed on each sample three times and mean of the reading was taking. Samples were tested through terse and shorthand from lengthened steps. The spectrophotometric method used rely on theoretical and practical bases in extraction and diagnosis by UV spectrophotometer. This method in short notes, consisted of achievement of extraction of the ketchup and sauce aqueous solution in three steps from which benzoic acid extracted in the form of benzoate, through these steps the benzoate form was changed into benzoic acid form, so the sample aqueous solution extracted using diethyl ether and its quantity was transferred by volume. The UV absorbance curve for benzoic acid was drawn in spectral range 200-290 nm, and the spectra for benzoic acid 250-290 nm was also drawn, whereas in this range the higher absorbance at 272 nm was predicted, and the final benzoic acid solution was tested using UV spect. at this proper wavelength, so the benzoic acid reading was obtained using acid standard curve utilization. In this work was also noticed that pH values for ketchup and sauce products are differed and ranging from 2 to 5 instead of the stated values that must be between 3.5 to 4.7. The higher recorded benzoic acid concentrations in ketchup samples in this work was higher as 1315 and lower as 745 mg/Kg, and it recorded a value 255 mg/Kg which approaches allowable value stated by Iraqi standardization (250 mg/Kg). Whereas the higher recorded benzoic acid concentrations in sauce samples in this work was higher as 2695 mg/Kg, and some of which recorded a value 280 mg/Kg which approaches allowable value stated by Iraqi standardization (250 mg/Kg). In general terms the concentration levels in samples investigated were higher than allowable value stated by Iraqi standardization (250 mg/Kg).

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Shahar, Suzana, Yee Xing You, NurZetty Sofia Zainuddin, Viola Michael, Rashidah Ambak, Hasnah Haron, Feng J. He, and Graham A. MacGregor. "Sodium content in sauces—a major contributor of sodium intake in Malaysia: a cross-sectional survey." BMJ Open 9, no. 5 (May 2019): e025068. http://dx.doi.org/10.1136/bmjopen-2018-025068.

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ObjectiveTo investigate the sodium content in sauces sold in Malaysian supermarkets.MethodsA cross-sectional market survey was conducted in 2017 of 233 sauces sold in Malaysian supermarkets. Information on the sodium content was collected from the product packaging and nutrient information panels of the sauces sold in the seven top supermarkets in the capital of Malaysia.ResultsOf the 233 sauces surveyed, 116 did not include sodium content information on the nutrient information panel (49.8%). Soy sauce (particularly sweet soy sauce) and ketchup (particularly chilli sauce) were found to be the highest number of products surveyed in the analysis (N=54 and N=48, respectively). The highest sodium content information was displayed by fish/prawn sauce (budu/cencalok) (5192±3228 mg/100 g) which was followed by the light/thin soy sauce (5116±2084 mg/100 g), and followed by salty soy sauce (4780±988 mg/100 g). The sodium content information of the imported sauces was higher compared with local products produced in Malaysia. However, for sweet soy sauce, the sodium content information of the local products was higher compared with the imported products. Of the 116 sauces which displayed information regarding their sodium content, only 18.2% of the salty soy sauce and 25% of the light/thin soy sauce were found to be below the 2017 Malaysian sodium guidelines. Furthermore, only 21.7% of chilli ketchup and no tomato ketchup were below the 2017 UK salt guidelines.ConclusionsAlmost half of the sauces surveyed did not include sodium content information on the nutrient information panel. It is recommended that sodium content information is provided on all sauces sold in Malaysia. Also, manufacturers should be urged to reduce the sodium content level of their sauces to a minimum of 5%.

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Bayod, Elena, Ene Pilman Willers, and Eva Tornberg. "Rheological and structural characterization of tomato paste and its influence on the quality of ketchup." LWT - Food Science and Technology 41, no. 7 (September 2008): 1289–300. http://dx.doi.org/10.1016/j.lwt.2007.08.011.

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Golge, Ozgur, Fatma Hepsag, and Bulent Kabak. "Dietary intake of sorbic and benzoic acids from tomato ketchup for adults and children in Turkey." Journal für Verbraucherschutz und Lebensmittelsicherheit 10, no. 4 (May 23, 2015): 341–47. http://dx.doi.org/10.1007/s00003-015-0947-7.

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Sirisomboon, Panmanas, Pimpen Pornchaloempong, Peerawat Ramsiri, Skaow Pongkuan, and Sarocha Srikornkarn. "Evaluation of the Salt Content of Canned Sardines in Tomato Ketchup by Diffuse Reflection near Infrared Spectroscopy." Journal of Near Infrared Spectroscopy 22, no. 5 (January 2014): 329–36. http://dx.doi.org/10.1255/jnirs.1126.

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