Mar 30, 2020   3:15 p.m. Vieroslava
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Ing. Jarmila Lehkoživová, PhD.
Identification number: 10275
University e-mail: qlehkozivova [at]
External colleague - Faculty of Chemical and Food Technology (STU)

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Basic information

Basic information about a final thesis

Type of thesis: Dissertation thesis
Thesis title:The Physical-Chemical Methods in Quality and Authenticity Evaluation of the Food Products
Written by (author): Ing. Jarmila Lehkoživová, PhD.
Department: Department of Food Science and Technology (IBT FCFT)
Thesis supervisor: doc. Ing. Jolana Karovičová, PhD.
Opponent 1:Ing. Igor Mráz, PhD.
Opponent 2:prof. Ing. Peter Šimko, DrSc.
Opponent 3:Ing. Tibor Vaško
Final thesis progress:Final thesis was successfully defended.

Additional information

Additional information about the final thesis follows. Click on the language link to display the information in the desired language.

Language of final thesis:Slovak

Slovak        English

Title of the thesis:The Physical-Chemical Methods in Quality and Authenticity Evaluation of the Food Products
Summary:The thesis deals with the quality and authenticity evaluation of tomatoes and tomato products available on our market. Within the bounds of this work the cooperation was developed with a company Kolagrex Int. Ltd. in Kolárovo. The company provided samples of tomato, ketchup and tomato paste for analyses. Beside this, the company allowed to measure the consistency of ketchup and tomato paste samples. To evaluate the quality measurements of colour (parameters L, a, b), consistency, rheological properties (flow curves, dynamic yield point, thixotropy of flow curves, viscosity curves, apparent viscosity in the moment of pulling the ketchup out from container, change of apparent viscosity with temperature of the commercial ketchups and flow curves, viscosity curves of laboratory prepared ketchups with different pH, change of viscosity with temperature of the laboratory prepared ketchups with different pH), analysis of aroma compounds, chemical indicators of quality -- hydroxymethylfurfural (HMF) and furosine were performed in selected samples of tomatoes and tomato products. In the samples the following physical-chemical and authenticity parameters were monitored: total soluble solid content, pH, titratable acidity, formol number, total and individual saccharides (glucose, fructose, maltose and saccharose), organic acids (citric acid, malic acid, acetic acid and pyrrolidon-5-one-2-carboxylic acid (PCA)), minerals (potassium, magnesium, calcium). The results were compared with requirements of AIJN, the Slovak food law, EEC, IFFJP (International Federation of Fruit Producers) and with results of other authors. The equation for calculation of tomato content in ketchups was made of authenticity parameters (formol number, content of citric, malic and PCA acid, minerals potassium, magnesium) and tomato content in ketchup samples and sample of tomato paste used for ketchup preparation from the Kolagrex Int. Ltd. using multiple regression.
Key words:quality, authenticty, tomato products

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