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Rheological and structural characterization of tomato paste and its influence on the quality of ketchup

✍ Scribed by Elena Bayod; Ene Pilman Willers; Eva Tornberg

Book ID
116726172
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
745 KB
Volume
41
Category
Article
ISSN
1096-1127

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## Abstract At 1% (w/w) each of 6 non‐commercial spices (__Xylopia aethiopica, Aframomum melegueta, Monodoran myristica, Piper guineense, Icacina__ spp and __Congronema latifolia__) when added to laboratory‐processed tomato ketchup and minced meat reduced spoilage microbial populations to different