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International Journal of Food Properties Volume 20, 2017 - Issue 1
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Articles

Effect of inulin and galactooligosaccharides on particle size distribution and rheological properties of prebiotic ketchup

Samar MansouripourDepartment of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
,
Maryam MizaniDepartment of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, IranCorrespondence[email protected]
,
Sousan RasouliDepartment of Nanomaterials and Nanocoatings, Institute for Color Science and Technology (ICST), Tehran, Iran
,
Abbas GeramiFaculty of Management and Accounting, Qazvin Branch, Islamic Azad University, Qazvin, Iran
&
Anousheh SharifanDepartment of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
Pages 157-170 | Received 05 Sep 2015, Accepted 06 Feb 2016, Published online: 03 Sep 2016

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Yana Kriukova, Anna Jakubiak-Augustyn, Nonna Ilyinska, Hubert Krotkiewski, Tetiana Gontova, Olga Evtifeyeva, Tuğba Özcelik & Adam Matkowski. (2017) Chain length distribution of inulin from dahlia tubers as influenced by the extraction method. International Journal of Food Properties 20:sup3, pages S3112-S3122.
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Articles from other publishers (8)

Chattraya Ngamlerst, Suteera Vatthanakul, Bootsrapa Leelawat, Supattra Supawong & Witoon Prinyawiwatkul. (2023) The impact of inulin addition and high‐pressure processing on physical characteristics of strawberry‐flavoured egg white pudding. International Journal of Food Science & Technology 58:3, pages 1230-1240.
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Ludger O. Figura & Arthur A. TeixeiraLudger O. Figura & Arthur A. Teixeira. 2023. Food Physics. Food Physics 145 222 .
Anna Flávia Chaves e Souza, Sabrina Gabardo & Rafaela de Jesus Silva Coelho. (2022) Galactooligosaccharides: Physiological benefits, production strategies, and industrial application. Journal of Biotechnology 359, pages 116-129.
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Willias Fabio Silva Pereira, Tatiana De Oliveira Lemos, Virgínia Kelly Gonçalves Abreu, Alana Graziela Duarte de Vasconcelos, Rodrigo Anacleto Pinto & Ana Lúcia Fernandes Pereira. (2022) Effect of partial substitution of tomato for avocado on physico-chemical and sensory aspects of sweet-and-sour sauce. Journal of Food Science and Technology 59:10, pages 3965-3975.
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Zaida Natalia Uribe-Wandurraga, Marta Igual, Rafael Guallar-de Rufino, Carmen Savall, Purificación García-Segovia & Javier Martínez-Monzó. (2021) Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability. International Journal of Gastronomy and Food Science 26, pages 100424.
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Davood Mirzaei, Ahmad Pedram Nia & Mahdi Jalali. (2020) Effect of inulin and date syrup from Kaluteh variety on the qualitative and microbial properties of prebiotic ketchup. Journal of Food Science and Technology 58:11, pages 4127-4138.
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Ludger FiguraLudger Figura. 2021. Lebensmittelphysik. Lebensmittelphysik 139 216 .
Mariusz Witczak, Grażyna Jaworska & Teresa Witczak. (2020) Rheological and colour properties of apple jellies supplemented with inulin with various degrees of polymerisation. International Journal of Food Science & Technology 55:5, pages 1980-1991.
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