INFLUENCE OF ACETYLATED DISTARCH ADIPATE ON SOME RHEOLOGICAL PROPERTIES OF KETCHUP.

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index June 2024 issue has just been published September 2024 issue has just been published December 2024 issue is now available on-line

INFLUENCE OF ACETYLATED DISTARCH ADIPATE ON SOME RHEOLOGICAL PROPERTIES OF KETCHUP.

Teresa Fortuna

,

Lesław Juszczak

,

Małgorzata Stachura

Publication date: 2002-09-30

Pol. J. Food Nutr. Sci. 2002;52(3):39-43

KEYWORDS

theological properties

ABSTRACT

Ketchups with the same percentage addition of different acetylated distarch adipates were found to have different rheological properties. A non-Newtonian, pseudoplastic behaviour with thixotropy was characteristic of the examined ketchups. The values for particular parameters of the rheological models and the surface area of hysteresis were dependent on the starch preparation used.

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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

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