Zobrazeno 1 - 10
of 74
pro vyhledávání: '"É Gelencsér"'
Publikováno v:
Acta Alimentaria. 50:322-332
Enzymatic hydrolysates of mechanically deboned meat (MDM) for a long time have been used as flavouring and functional food ingredients in the food industry and also as the bases of formula foods for special dietary uses.The aim of the present study w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::893039248f782146aef9484c3f9d97c4
https://doi.org/10.1556/066.2020.00307
https://doi.org/10.1556/066.2020.00307
Publikováno v:
International Journal of Horticultural Science, Vol 16, Iss 3 (2010)
Our objective was to study the effect of organic farming and area of cultivation on the allergen content of apple varieties by quantification of the major allergens (Mal d 1 and Mal d 2) using allergen-specific ELISA. The obtained results showed that
Externí odkaz:
https://doaj.org/article/764bd1a814e743269c4ad0d80377fad6
Publikováno v:
Acta Alimentaria. 44:593-600
Reliable determination of microbial or transgenic Cry toxins is an essential issue in food and feed analyses, and enzyme-linked immunosorbent assays (ELISAs) are the method of choice for quantifying these toxins currently in food and environmental an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::597b39b25e7b807a0e48c3b5f0110fb7
https://doi.org/10.1556/066.2015.44.0032
https://doi.org/10.1556/066.2015.44.0032
Publikováno v:
Acta Alimentaria. 44:468-471
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a750a8206ae915c38ffb269e6cf63229
https://doi.org/10.1556/066.2015.44.0019
https://doi.org/10.1556/066.2015.44.0019
Publikováno v:
Acta Alimentaria. 41:272-276
A novel step in bean (Phaseolus vulgaris) α-amylase inhibitor (AAI) purification, based on the application of an inorganic adsorbent, zinc hydroxide, was developed. The new method was substantially faster than existing protocols. Up to 98% of bean s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::999dd9953d42a6842af87a73a79581cb
https://doi.org/10.1556/aalim.41.2012.2.14
https://doi.org/10.1556/aalim.41.2012.2.14
Publikováno v:
Acta Alimentaria. 40:426-435
The main goal of our work was to develop a rapid, simple, and economical DNA extraction method for food (especially for meat products) analysis. This extraction and purification procedure was based on the three-phase partitioning (TPP) method. The de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::631ab193b4d37e00f664878450ba76db
https://doi.org/10.1556/aalim.2011.0009
https://doi.org/10.1556/aalim.2011.0009
Autor:
É. Gelencsér
Publikováno v:
Acta Alimentaria. 38:61-70
Earlier studies on protein antinutrients and allergens naturally present in legume seeds have shown that these compounds are responsible for the impaired performance of experimental animals when exposed for a long term. These reactions were character
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::464235944df9c617d7aba3ae5294a57f
https://doi.org/10.1556/aalim.38.suppl.4
https://doi.org/10.1556/aalim.38.suppl.4
Publikováno v:
Acta Alimentaria. 37:159-166
The expression levels of two marker proteins (phosphinotrichin acetyltransferase, PAT and wheat germ agglutinin, WGA) in the transgenic wheat lines and their resistance to digestion in small intestine of rats were studied in comparison with their non
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d213ef59cb02a127e759d46ec0263280
https://doi.org/10.1556/aalim.37.2008.2.3
https://doi.org/10.1556/aalim.37.2008.2.3
Publikováno v:
Acta Alimentaria. 36:241-248
It is well established that the ingestion of cereal prolamins, such as gluten, causes the characteristic symptoms of celiac disease (CD) in people predisposed to it. DNA-based PCR method provides new ways to detect gluten in processed foodstuffs, suc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::adcef6537f20b0d8d390ca271f6df436
https://doi.org/10.1556/aalim.36.2007.2.11
https://doi.org/10.1556/aalim.36.2007.2.11
Publikováno v:
Acta Alimentaria. 36:39-48
The aim of the study was to assay by PCR screening method whether the processing and the thermal stress have any influence on the feasibility of the detection of genetically modified DNA in different kinds of processed meat products such as sausages,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::380213c6f19be507152a9351f7fbd73b
https://doi.org/10.1556/aalim.36.2007.1.6
https://doi.org/10.1556/aalim.36.2007.1.6