Stability of nutritionally important compounds and shelf life prediction of tomato ketchup

Journal of Food Engineering

Volumn 99, Issue 4, 2010, Pages 465-470

  Rajchl, Aleš ^a   Voldřich, Michal ^a   Čížková, Helena ^a   Hronová, Michaela ^a   Ševčík, Rudolf ^a   Dobiáš, Jaroslav ^a   Pivoňka, Jan ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Colour; Degradation; Kinetics; Lycopene; Prediction; Shelf life; Tomato

Indexed keywords

AMBIENT TEMPERATURES; ASCORBIC ACIDS; COLOUR DEGRADATION; HUMAN NUTRITION; LYCOPENES; PSEUDO-FIRST-ORDER; ROBUST CRITERIA; SHELF LIFE; SHELF-LIFE PREDICTION; TOMATO KETCHUP; ZERO ORDER KINETICS;

DEGRADATION; FATIGUE OF MATERIALS; FORECASTING; FRUITS; HEAT TREATMENT; KETONES; ORGANIC ACIDS;

COLOR;

LYCOPERSICON ESCULENTUM;

EID: 77953134261     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.01.035     Document Type: Article

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