Works matching DE "KETCHUP"

Results: 53

DETERMINATION OF TEXTURAL PROPERTIES OF DIFFERENT KINDS OF KETCHUPS OF TWO DIFFERENT RATES UNDER DIFFERENT CONDITIONS OF STORAGE FOR THE DETERMINATION OF THEIR CONSUMAL QUALITY.

Published in:

Slovak Journal of Food Sciences, 2014, v. 8, n. 1, p. 25, doi. 10.5219/323

By:

Bebejová, Andrea;
Čapla, Jozef;
Zajác, Peter;
Belej, Ľubomír;
Čurlej, Jozef;
Vietoris, Vladimír

Publication type:

Article

A Test for Evaluation of the Serum Separation Potential of Tomato Ketchup.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1626, doi. 10.1111/j.1365-2621.1990.tb03586.x

By:

STOFOROS, NIKOLAOS G.;
REID, DAVID S.

Publication type:

Article

Evaluating Traditional Share -- Price and Residual Demand Measures of Market Power in the Catsup Industry.

Published in:

Review of Industrial Organization, 1996, v. 11, n. 3, p. 293, doi. 10.1007/BF00414400

By:

Haller, Lawrence E.;
Cotterill, Ronald W.

Publication type:

Article

HOW IT FEELS TO LOSE SOMEONE.

Published in:

Appalachian Review, 2023, v. 51, n. 4, p. 36, doi. 10.1353/aph.2023.a953345

By:

Crawford, Lauren

Publication type:

Article

Behavior of parathion in tomatoes processed into juice and ketchup

Published in:

Journal of Environmental Science & Health. Part B. Pesticides, Food Contaminants & Agricultural Wastes, 1985, v. B20, n. 5, p. 499

By:

Muhammad, M. A.;
Kawar, N. S.

Publication type:

Article

Kinetic Study of Anaerobic Digestion of Ketchup Industry Wastewater in a Three-stages Anaerobic Baffled Reactor (ABR).

Published in:

Bulletin of Chemical Reaction Engineering & Catalysis, 2019, v. 14, n. 2, p. 326, doi. 10.9767/bcrec.14.2.2838.326-335

By:

Sumantri, Indro;
Budiyono, B.;
Purwanto, P.

Publication type:

Article

All Ketchup, No Mustard!: Ready-to-Read Graphics Level 2 (Nugget and Dog).

Published in:

2023

By:

FURCI, GIADA;
WEINBERG, LENA

Publication type:

Book Review

Yum Fest Is the Best!: Ready-to-Read Graphics Level 2 (Nugget and Dog).

Published in:: 2022
Publication type:: Book Review

All Ketchup, No Mustard!: Ready-to-Read Graphics Level 2 (Nugget and Dog).

Published in:: 2022
Publication type:: Book Review

Colonizing Condiments: Culinary Experimentation and the Politics of Disgust in Early Modern Britain.

Published in:

Global Food History, 2025, v. 11, n. 1, p. 42, doi. 10.1080/20549547.2024.2357928

By:

Herbert, Amanda E.;
Bouchard, Jack B.;
Fine, Julia

Publication type:

Article

Building Brand Through B2B Route—Del Monte in India.

Published in:

South Asian Journal of Business & Management Cases, 2019, v. 8, n. 2, p. 215, doi. 10.1177/2277977919842477

By:

Sharma, Anuj

Publication type:

Article

Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties.

Published in:

Applied Sciences (2076-3417), 2023, v. 13, n. 20, p. 11270, doi. 10.3390/app132011270

By:

Le Thanh-Blicharz, Joanna;
Lewandowicz, Jacek;
Jankowska, Patrycja;
Kowalczewski, Przemysław Łukasz;
Zając, Katarzyna;
Kačániová, Miroslava;
Baranowska, Hanna Maria

Publication type:

Article

Self-Cleaning Polyester Fabric Prepared with TiOF 2 and Hexadecyltrimethoxysilane.

Published in:

Polymers (20734360), 2021, v. 13, n. 3, p. 387, doi. 10.3390/polym13030387

By:

Jeong, Euigyung;
Woo, Heeju;
Moon, Yejin;
Lee, Dong Yun;
Jung, Minjung;
Lee, Young-Seak;
Bae, Jin-Seok;
Ehrmann, Andrea

Publication type:

Article

Assessment of Sorbate and Benzoate Content in Mustard, Ketchup and Tomato Sauce by Sub-Minute Capillary Electrophoresis.

Published in:

Food Technology & Biotechnology, 2021, v. 59, n. 3, p. 376, doi. 10.17113/ftb.59.03.21.7095

By:

Morilla Pereira, Lais;
Della Betta, Fabiana;
Tischer Seraglio, Siluana Katia;
Schulz, Mayara;
Nehring, Priscila;
Valdemiro Gonzaga, Luciano;
Fett, Roseane;
Oliveira Costa, Ana Carolina

Publication type:

Article

Nature‐Inspired Substrate‐Independent Omniphobic and Antimicrobial Slippery Surfaces.

Published in:

Advanced Engineering Materials, 2022, v. 24, n. 6, p. 1, doi. 10.1002/adem.202101288

By:

Cox, Harrison J.;
Gibson, Colin P.;
Sharples, Gary J.;
Badyal, Jas Pal S.

Publication type:

Article

Antioxidant Properties of Tomato Fruit (Lycopersicon esculentum Mill.) as Affected by Cultivar and Processing Method.

Published in:

Horticulturae, 2022, v. 8, n. 6, p. 547, doi. 10.3390/horticulturae8060547

By:

Rivero, Annia Gonzalez;
Keutgen, Anna J.;
Pawelzik, Elke

Publication type:

Article

Systemic Contact Dermatitis - Kids and Ketchup.

Published in:

Pediatric Dermatology, 2013, v. 30, n. 3, p. e32, doi. 10.1111/j.1525-1470.2011.01702.x

By:

Herro, Elise M.;
Jacob, Sharon E.

Publication type:

Article

The rheological properties of ketchup as a function of different hydrocolloids and temperature.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 3, p. 596, doi. 10.1111/j.1365-2621.2008.01868.x

By:

Koocheki, Arash;
Ghandi, Amir;
Razavi, Seyed M. A.;
Mortazavi, Seyed Ali;
Vasiljevic, Todor

Publication type:

Article

Synergistic interactions between konjac‐mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural properties.

Published in:

Journal of Texture Studies, 2018, v. 49, n. 6, p. 586, doi. 10.1111/jtxs.12359

By:

Mirzaei, Massume;
Alimi, Mazdak;
Golchoobi, Laleh;
Shokoohi, Shirin

Publication type:

Article

Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchup.

Published in:

Journal of Texture Studies, 2017, v. 48, n. 2, p. 114, doi. 10.1111/jtxs.12216

By:

Komeilyfard, Ahmadreza;
Fazel, Mohammad;
Akhavan, Hamidreza;
Mousakhani Ganjeh, Alireza

Publication type:

Article

RELATIONSHIP BETWEEN RHEOLOGICAL BEHAVIOR AND BOSTWICK MEASUREMENT DURING MANUFACTURE OF KETCHUP.

Published in:

Journal of Texture Studies, 2008, v. 39, n. 5, p. 480, doi. 10.1111/j.1745-4603.2008.00155.x

By:

MCCARTHY, KATHRYN L.;
SACHER, ROBERT F.;
GARVEY, T. CASEY

Publication type:

Article

THE USE OF TOMATO PULP POWDER AS A THICKENING AGENT IN THE FORMULATION OF TOMATO KETCHUP.

Published in:

Journal of Texture Studies, 2008, v. 39, n. 2, p. 169, doi. 10.1111/j.1745-4603.2008.00136.x

By:

Farahnaky, A.;
Abbasi, A.;
Jamalian, J.;
Mesbahi, G.

Publication type:

Article

RESEARCHES ON QUALITY OF TOMATO PASTA.

Published in:

Agricultural Management / Lucrari Stiintifice Seria I, Management Agricol, 2016, v. 18, n. 1, p. 285

By:

PÎRVULESCU, LUMINITA;
BORDEAN, DESPINA-MARIA;
POPESCU, IULIANA;
SÎRBULESCU, CLAUDIA;
ALDA, LIANA MARIA;
MERCE, IULIANA;
POPESCU, GABRIELA;
SĂLĂŞAN, COSMIN

Publication type:

Article

Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivation.

Published in:

Food Science & Technology International, 2023, v. 29, n. 5, p. 501, doi. 10.1177/10820132221096900

By:

Akdemir Evrendilek, Gulsun;
Bodruk, Anıl;
Eker, Merve Eda;
Acar, Furkan

Publication type:

Article

Rheology at the dinner table.

Published in:

Tribology & Lubrication Technology, 2016, v. 72, n. 9, p. 6

By:

Zabawski, Evan

Publication type:

Article

Paying for Shelf Space: An Investigation of Merchandising Allowances in the Grocery Industry.

Published in:

Journal of Agricultural & Food Industrial Organization, 2008, v. 6, n. 1, p. 1, doi. 10.2202/1542-0485.1233

By:

Rennhoff, Adam

Publication type:

Article

Pattern Recognition of Sweeteners in Biological Fluids, Beverages, and Ketchup using Stochastic Sensors.

Published in:

Electroanalysis, 2020, v. 32, n. 1, p. 178, doi. 10.1002/elan.201900481

By:

Stefan‐van Staden, Raluca‐Ioana;
Moscalu‐Lungu, Alexandrina;
Staden, Jacobus Frederick

Publication type:

Article

Retailer, Manufacturers, and Individual Consumers: Modeling the Supply Side in the Ketchup Marketplace.

Published in:

Journal of Marketing Research (JMR), 2005, v. 42, n. 1, p. 83, doi. 10.1509/jmkr.42.1.83.56959

By:

VILLAS-BOAS, J. MIGUEL;
ZHAO, YING

Publication type:

Article

STUDY OF THE USE OF EDIBLE POWDERS IN TOMATO SAUCE TECHNOLOGIES.

Published in:

Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 59, doi. 10.15673/fst.v12i1.837

By:

Benderska, O.;
Bessarab, А.;
Shutyuk, V.

Publication type:

Article

EFFECT OF HYDROCOLLOIDS, STORAGE TEMPERATURE, AND DURATION ON THE CONSISTENCY OF TOMATO KETCHUP.

Published in:

International Journal of Food Properties, 2002, v. 5, n. 1, p. 179, doi. 10.1081/JFP-120015600

By:

Gujral, Hardeep Singh;
Sharma, Abhishek;
Singh, Narpinder

Publication type:

Article

EFFECT OF MODIFIED STARCH/NON-STARCH THICKENER COMBINATION ON CONSISTENCY, STABILITY AND RHEOLOGICAL PROPERTIES OF TOMATO KETCHUP.

Published in:

Carpathian Journal of Food Science & Technology, 2024, v. 16, n. 3, p. 68, doi. 10.34302/crpjfst/2024.16.3.6

By:

Dzhivoderova-Zarcheva, Mina;
Nikovska, Kremena;
Dimitrova, Eva

Publication type:

Article

Probing the physicochemical characteristics of carrot sauce during storage.

Published in:

PLoS ONE, 2022, v. 17, n. 11, p. 1, doi. 10.1371/journal.pone.0273857

By:

Javed, Muhammad Sameem;
Amjad, Adnan;
Shah, Faiz-ul-Hassan;
Ahmad, Zulfiqar;
Hameed, Aneela;
Anwar, Muhammad Junaid;
Khan, Ammar Ahmad;
Amir, Muhammad;
Jawad, Muhammad;
Abrar, Muhammad

Publication type:

Article

Properties of Cereal β-D-Glucan Hydrocolloids and their Effect on Bread and Ketchup Parameters.

Published in:

Polish Journal of Food & Nutrition Sciences, 2013, v. 63, n. 2, p. 79, doi. 10.2478/v10222-012-0074-4

By:

Havrlentová, Michaela;
Petruláková, Zuzana;
Burgárová, Alena;
Gavurníková, Soňa;
Červená, Viera;
Šturdík, Ernest;
Kraic, Ján;
Žofajová, Alžbeta

Publication type:

Article

Influence of Tomato Paste Processing on the Linear Viscoelasticity of Tomato Ketchup.

Published in:

Food Science & Technology International, 2004, v. 10, n. 2, p. 95, doi. 10.1177/1082013204043880

By:

Valencia, C.;
Sánchez, M. C.;
Ciruelos, A.;
Gallegos, C.

Publication type:

Article

Base genética do hábito de crescimento e florescimento em tomateiro e sua importância na agricultura.

Published in:

Ciência Rural, 2012, v. 42, n. 11, p. 1941, doi. 10.1590/S0103-84782012001100006

By:

Piotto, Fernando Angelo;
Pereira Peres, Lázaro Eustáquio

Publication type:

Article

ANALYSIS OF THE RHEOLOGICAL PROPERTIES OF KETCHUP ACCORDING TO DIFFERENT HYDROCOLLOIDS AND TEMPERATURE.

Published in:

Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2019, v. 18, n. Part B, p. 165

By:

Anamaria, Morna;
Giani, Bura

Publication type:

Article

THE QUALITY OF KETCHUPS FROM THE CZECH REPUBLIC'S MARKET IN TERMS OF THEIR PHYSICO-CHEMICAL PROPERTIES.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2018, v. 12, n. 1, p. 233, doi. 10.5219/898

By:

Diviš, Pavel;
Smilek, Jiří;
Pořízka, Jaromír;
Štursa, Václav

Publication type:

Article

Rheological and structural properties of tomato ketchup as affected by the addition of native and modified starches.

Published in:

Bulgarian Journal of Agricultural Science, 2021, v. 27, n. 1, p. 220

By:

Dzhivoderova-Zarcheva, Mina;
Nikovska, Kremena;
Dimova, Kamelia

Publication type:

Article

Optimization and quality evaluation of freeze dried mutton manchurian.

Published in:

International Food Research Journal, 2013, v. 20, n. 6, p. 3101

By:

Reddy, K. Jalarama;
Pandey, M. C.;
Harilal, P. T.;
Radhakrishna, K.

Publication type:

Article

Effect of Modified Starches on Rheological Properties of Ketchup.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 5, p. 1251, doi. 10.1007/s11947-012-0813-x

By:

Juszczak, Lesław;
Oczadły, Zbigniew;
Gałkowska, Dorota

Publication type:

Article

Insights into Developing Persimmon-based Food Products: Bibliometric Analysis and the Innovative Formulation of Chutney and Ketchup.

Published in:

Journal of Culinary Science & Technology, 2024, v. 22, n. 3, p. 444, doi. 10.1080/15428052.2022.2060159

By:

Santana, Isabelle;
Matheus, Julia Rabelo Vaz;
Serrano Pinheiro de Souza, Thaiza;
Silva, Genilton Alves da;
Lacerda, Ellen Cristina Quirino;
Araújo, Julia Chactoura;
Brotto, Lais Irencio;
Silva, Rayanne Menezes da;
Laurino, Natália Martins;
Schallitz, Tatiane;
Ferreira, Wagner Andrade;
Fai, Ana Elizabeth Cavalcante

Publication type:

Article

Textural and Rheological Properties of Sliceable Ketchup.

Published in:

Gels (2310-2861), 2023, v. 9, n. 3, p. 222, doi. 10.3390/gels9030222

By:

Shokraneh, Nadia;
Alimi, Mazdak;
Shahidi, Seyed-Ahmad;
Mizani, Maryam;
Bameni Moghadam, M.;
Rafe, Ali

Publication type:

Article

Papierflasche: Von der Vision zur Revolution?

Published in:: Pharma + Food, 2022, p. 26
Publication type:: Article

Relationship between In-line Viscosity and Bostwick Measurement during Ketchup Production.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. E291, doi. 10.1111/j.1750-3841.2009.01205.x

By:

MCCARTHY, KATHRYN L.;
MCCARTHY, MICHAEL J.

Publication type:

Article

Components of Vane Yield Stress of Structured Food Dispersions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. e498, doi. 10.1111/j.1365-2621.2005.tb11521.x

By:

Genovese, Diego B.;
Rao, M. Anandha

Publication type:

Article

Consumer Acceptability of Viscosity in Processed Tomato Products by African-American, Latino, and Prototypical Consumer Groups.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 6, p. 2380, doi. 10.1111/j.1365-2621.2002.tb09557.x

By:

Claybon, K.T.;
Barringer, S.A.

Publication type:

Article

Protection against Chemotaxis in the Anti-Inflammatory Effect of Bioactives from Tomato Ketchup.

Published in:

PLoS ONE, 2014, v. 9, n. 12, p. 1, doi. 10.1371/journal.pone.0114387

By:

Hazewindus, Merel;
Haenen, Guido R. M. M.;
Weseler, Antje R.;
Bast, Aalt

Publication type:

Article

Validation of Enzytec™ Liquid Citric Acid for Enzymatic Determination of Citric Acid in Selected Foods and Beverages: First Action 2024.02.

Published in:

Journal of AOAC International, 2025, v. 108, n. 1, p. 29, doi. 10.1093/jaoacint/qsae075

By:

Lacorn, Markus;
Hektor, Thomas

Publication type:

Article

Inland fisheries and FBS (fried baloney sandwiches).

Published in:

Aquatic Ecosystem Health & Management, 2024, v. 27, n. 4, p. 14, doi. 10.14321/aehm.027.04.14

By:

Bartley, Devin M.

Publication type:

Article

Increased Shelf Life and Safety of Ketchup Prepared from Organically Raised Tomato (cv. Solan Lalima).

Published in:

Journal of Pure & Applied Microbiology, 2018, v. 12, n. 3, p. 1351, doi. 10.22207/JPAM.12.3.37

By:

Thakur, Nitika;
Thakur, Monika;
Thakur, Gaurav;
Lal, Sohan

Publication type:

Article