Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace

Food and Bioproducts Processing

Volumn 98, Issue , 2016, Pages 299-309

  Torbica, Aleksandra ^a   Belović, Miona ^a   Mastilović, Jasna ^a   Kevrešan, Žarko ^a   Pestorić, Mladenka ^a   Škrobot, Dubravka ^a   Dapčević Hadnadev, Tamara ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Fibre; Fresh tomato pomace; Rheological properties; Sensory properties; Tomato ketchup

Indexed keywords

COLOR; FIBERS; NATURAL FIBERS; NUTRITION; RHEOLOGY; SENSORY PERCEPTION; WATER QUALITY;

CHEMICAL COMPOSITIONS; PROCESSING EQUIPMENT; RHEOLOGICAL PROPERTY; SENSORY PROPERTIES; TECHNOLOGICAL PROCESS; TOMATO KETCHUP; TOMATO POMACES; VALUE ADDED PRODUCTS;

FRUITS;

EID: 84960357142     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2016.02.007     Document Type: Article

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