Tomato ketchup product yielding on reconstitution a - ketchup of improved genuine look, texture and taste

• 1. 一种番茄酱叉车装运时对番茄酱桶的防护装置 [P] . 中国专利： CN208217346U . 2018.12.11
• 2. 番茄酱生产方法及番茄酱生产流水线系统 [P] . 中国专利： CN101623082A . 2010-01-13
• 3. Tomato ketchup product yielding on reconstitution a - ketchup of improved genuine look, texture and taste [P] . 德国专利： DE000001945745A . 1970-04-16

  机译： 重构番茄酱番茄酱产品-真正外观，质地和口味得到改善的番茄酱

• 4. METHOD FOR PRODUCING HIGH LYCOPENE KETCHUP, HIGH LYCOPENE KETCHUP, AND METHOD FOR ENHANCING COLOR SATURATION OF HIGH LYCOPENE KETCHUP AND SUPPRESSING UMAMI-TASTE [P] . 日本专利： JP2019216621A . 2019-12-26

  机译： 制备高番茄红素的方法，高番茄红素的方法以及增强番茄红素的饱和度并抑制鲜味的方法

• 5. METHOD FOR PRODUCING HIGH LYCOPENE KETCHUP, HIGH LYCOPENE KETCHUP, AND METHOD FOR ENHANCING COLOR SATURATION OF HIGH LYCOPENE KETCHUP AND SUPPRESSING UMAMI-TASTE [P] . 日本专利： JP2019216621A . 2019-12-26

  机译： 制备高番茄红素的方法，高番茄红素的方法以及增强番茄红素的饱和度并抑制鲜味的方法

• 1. Improving the texture of cheese product from cow's milk through the coagulation process using a combination of papain and transglutaminase enzyme [C] . Adeboi F. Sheryl, Setiadi International Tropical Renewable Energy Conference . 2020
• 2. VISCOSITY AND LYOPHORESIS OF COMMINUTED TOMATO PRODUCTS (PECTIN, CELL WALLS, CULTIVARS, RECONSTITUTED, SOLIDS) [D] . LLOYD, WENNIE LIM. 1985
• 3. Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato [O] . Anand Prakash, S. H. Prabhudev, M. R. Vijayalakshmi, 2016
• 4. Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato [O] . Anand Prakash, S. H. Prabhudev, M. R. Vijayalakshmi, 2016
• 5. Foie Gras with Ketchup: Understanding Differences and Improving Military Cooperation with the French [R] . Gibson, S. K. 2002

• 1. 各种食品中钠离子的测定(牛肉汤、肉汁、番茄酱、玉米条、椒盐卷饼、薄脆饼干) [C] . 陶玲 ,孙焕 ,龚雁 . 2012第五届中国北京国际食品安全高峰论坛 . 2012
• 2. 以浓缩番茄酱为基料的系列风味番茄酱的研究 [A] . 孙欢欢 . 2013