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International Journal of Food Properties Volume 18, 2015 - Issue 3
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Original Articles

Determination of Ketchup Sensory Texture Acceptability and Examination of Determining Factors as a Basis for Product Optimization

Alexandra TauferovaDepartment of Hygiene and Technology of Vegetable Foodstuffs, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech RepublicCorrespondence[email protected]
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,
Bohuslava TremlovaDepartment of Hygiene and Technology of Vegetable Foodstuffs, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech RepublicView further author information
,
Josef BednarInstitute of Mathematics, Faculty of Mechanical Engineering, Brno University of Technology, Brno, Czech RepublicView further author information
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Jozef GolianDepartment of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak RepublicView further author information
,
Radoslav ZidekDepartment of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak RepublicView further author information
&
Vladimir VietorisDepartment of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak RepublicView further author information
Pages 660-669 | Received 12 Jun 2013, Accepted 05 Oct 2013, Published online: 31 Dec 2014

Citations (11)

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Samar Mansouripour, Maryam Mizani, Sousan Rasouli, Abbas Gerami & Anousheh Sharifan. (2017) Effect of inulin and galactooligosaccharides on particle size distribution and rheological properties of prebiotic ketchup. International Journal of Food Properties 20:1, pages 157-170.
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Articles from other publishers (10)

Patricia Glago, Joe Nyefene, Patience Darko & Abdul Abdul Raha. (2023) Consumer Perception on New Ways of Preparing and Presenting “Koose” and Leaves in Wa, Ghana. American Journal of Food Technology 18:1, pages 16-26.
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Mulindwa Joseph, Sseremba Geoffrey, Bbosa Tom, Nakanwagi Mildred Julian, Musubire Brian Justus, Gerard James Bishop, Nahamya Pamela Kabod & Kizito Elizabeth Balyejusa. (2022) Trader acceptability of African eggplant ( Solanum aethiopicum Shum) genotypes and effect of bio‐control treatments on consumer sensory acceptability . International Journal of Food Science & Technology 57:9, pages 6165-6180.
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Igor Gurskiy & Antonina Tvorogova. (2022) Study of the consistency of defrosted aerated fermented milk desserts by rheological methods. BIO Web of Conferences 46, pages 01003.
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Fery Lusviana Widiany, Mochammad Sja'bani, Susetyowati & Emy Huriyati. (2021) The organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa leaves. Potravinarstvo Slovak Journal of Food Sciences 15, pages 961-969.
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Pedro Pablo Marín Dueñas & Diego Gómez Carmona. (2021) Aplicación de las técnicas de marketing sensorial en los establecimientos de moda: el caso de Zara y Stradivarius. Vivat Academia, pages 17-32.
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Saeed Baeghbali, Shahla Shahriari & Gholamreza Pazuki. (2021) Effect of pressure homogenization and modified starch on the viscosity of ketchup: Experimental and modeling. Journal of Food Process Engineering 44:5.
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Vinicius Berutto Ahouagi, Daiana Barbosa Mequelino, Olga Luisa Tavano, José Antonio Dias Garcia, Aline Manke Nachtigall & Brígida Monteiro Vilas Boas. (2021) Physicochemical characteristics, antioxidant activity, and acceptability of strawberry-enriched ketchup sauces. Food Chemistry 340, pages 127925.
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Jakub Berčí­k, Anna Mravcová, Jana Gálová & Martin Mikláš. (2020) The use of consumer neuroscience in aroma marketing of a service company. Potravinarstvo Slovak Journal of Food Sciences 14, pages 1200-1210.
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Patrí­cia Martišová, Jana Štefániková, Matej Hynšt, Vladimí­r Vietoris & Patrí­cia Macková. (2020) Preference mapping of Slovak cheese. Potravinarstvo Slovak Journal of Food Sciences 14, pages 1211-1217.
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K.M. Tripathi, D.M. Gautam, S. Paudel, A.L. AcedoJr.Jr., W. Easdown, J.A. Hughes & J.D.H. Keatinge. (2017) Tomato sauce processing and acceptability of spicy and non-spicy product. Acta Horticulturae:1179, pages 241-244.
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