The Quality and Authenticity Markers of Tomato Ketchup

Lehkoživová, Jarmila, Karovičová, Jolana and Kohajdová, Zlatica The Quality and Authenticity Markers of Tomato Ketchup Acta Chimica Slovaca, Vol.2, No. 2, 2009, 88-96

Document type: Článok z časopisu / Journal Article
Collection: Acta Chimica Slovaca  
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Author(s) Lehkoživová, Jarmila
Karovičová, Jolana
Kohajdová, Zlatica
Title The Quality and Authenticity Markers of Tomato Ketchup
Journal name Acta Chimica Slovaca
Publication date 2009
Year available 2009
Volume number 2
Issue number 2
ISSN 1337-978X
Start page 88
End page 96
Total pages 9
Place of publication Bratislava
Publisher Slovak Technical University
Collection year 2009
Language english
Subject 290000 Engineering and Technology
290100 Industrial Biotechnology and Food Sciences
Abstract/Summary The selected quality and authenticity markers of tomato ketchup were determined in 3 sets of ketchup. The qualitative criteria (colour, pH, hydroxymethylfurfural) were evaluated in commercial samples of ketchup. Authentic markers (formol number, citric and malic acid, pyrrolid-5-one-2-carboxylic acid, and minerals K+, Mg2+, Ca2+) were determined in model prepared samples and real samples with known natural tomato soluble solids content of the same producer.
Keyword(s) authentication
tomato ketchup
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Created: Fri, 18 Dec 2009, 13:56:12 CET by Iveta Drtilová . Detailed History