Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups

European Food Research and Technology

Volumn 220, Issue 2, 2005, Pages 142-151

  Sharoba, A M ^a,b   Senge, B ^b   El Mansy, H A ^a   Bahlol, H Elm ^a   Blochwitz, R ^b  

^a ZAGAZIG UNIVERSITY   (Egypt)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Chemical composition; Flow activation energy; Flow behaviour; Oscillatory test; Rheological parameters; Tomato ketchup

Indexed keywords

ACTIVATION ENERGY; COMPOSITION; RHEOLOGY; STRESSES; VEGETABLE OILS; VISCOSITY;

FLOW ACTIVATION ENERGY; FLOW BEHAVIORS; OSCILLATORY TESTS; RHEOLOGICAL PARAMETERS; TOMATO KETCHUP;

FOOD PRODUCTS;

ARRHENIUS; LYCOPERSICON ESCULENTUM;

EID: 17444378995     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0981-7     Document Type: Article

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