Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Anita Soós"'
Autor:
Anita Soós, Gábor Csúr
Publikováno v:
Acta Universitatis Carolinae: Philologica, Vol 2023, Iss 1, Pp 31-41 (2023)
For many centuries, Hungarian history and culture has been determined by both the country’s geographical position between “West” and “East” and its predominant desire to belong to the West. The concept of Hungary as an inferior culture on t
Externí odkaz:
https://doaj.org/article/78ca2151f61944939847a7a7d26c4fc3
Autor:
Anita Soós
Publikováno v:
Acta Universitatis Carolinae: Philologica, Vol 2021, Iss 1, Pp 53-64 (2021)
The literary interest in Greenland has been growing steadily in recent years. Both the question of the countryʼs secession from Denmark and the handling of imperialism's historical heritage have occupied the public. The author Kim Leine diligently c
Externí odkaz:
https://doaj.org/article/e91d41117a9d440a8e82646952dfa221
Publikováno v:
Hungarian Journal of Industry and Chemistry, Vol 46, Iss 2, Pp 33-36 (2018)
The objective of this work was to compare the physical and thermal characteristics of two coconut oils and their blends which were observed by the results of differential scanning calorimetry (DSC) and pulsed nuclear magnetic resonance (pNMR). Fat bl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37bee90d957ee9d3035c842735d056ab
https://doi.org/10.1515/hjic-2018-0015
https://doi.org/10.1515/hjic-2018-0015
Publikováno v:
Progress in Agricultural Engineering Sciences. 14:57-67
Blending is widely used for modification of the physicochemical properties of fats to enhance their commercial applications. This paper studied the flow behavior of coconut oil (NHCO) under variation in the temperature and proportion of fully hydroge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f98a00141947c6c9dc7ef507f2e1c70
https://doi.org/10.1556/446.14.2018.s1.6
https://doi.org/10.1556/446.14.2018.s1.6
Publikováno v:
Progress in Agricultural Engineering Sciences. 17:133
Blending is widely used for modification of the physicochemical properties of fats to enhance their commercial applications. This paper studied the flow behavior of coconut oil (NHCO) under variati...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::949c34e252d7cb25541fc95f3e1d11fc
https://doi.org/10.1556/446.2021.11111
https://doi.org/10.1556/446.2021.11111
Autor:
Anita Soós, Kata Kóczán-Manninger, Ágnes Gorka, Ildikó Szedljak, Katalin Badak-Kerti, László Somogyi
Publikováno v:
Periodica Polytechnica Chemical Engineering. 59:272-276
The improvement of the oxidative stability of edible oils is in the focus of scientific and consumer interest. In the present work the effect of immersion of herbs in edible oils was performed and changes in oxidative stability were measured. Sage an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93c169cc9a5b22bc33f279b00e64bb60
https://doi.org/10.3311/ppch.7571
https://doi.org/10.3311/ppch.7571
Publikováno v:
Periodica Polytechnica Chemical Engineering.
Coconut oil is one of the generally used edible fats in food industries. To modify its texture, coconut oil is frequently treated by full-hydrogenation. Since full-hydrogenation results in extremely hard fat; therefore, blending with more soft materi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75543473d2a79e8b60cc14490ce66383
https://doi.org/10.3311/ppch.9638
https://doi.org/10.3311/ppch.9638
Autor:
Anita Soós
Publikováno v:
Brücken für Europa: Wie Wissenschaft und Kulturdiplomatie die Integration Ungarns in Europa fördern
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bcb54e830b3443d53bd9c20db836c01f
https://doi.org/10.5771/9783845281452-83
https://doi.org/10.5771/9783845281452-83
Publikováno v:
Periodica Polytechnica Chemical Engineering. 62:182
Butter and anhydrous milk fat are considered valuable raw materials, therefore it is important to detect the presence of foreign fats and declare their purity. In this study, the authors compared the physical properties of pure anhydrous milk fat and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::102b6ee46561d6d04aa89ef9d8e2cf5d
https://doi.org/10.3311/ppch.10470
https://doi.org/10.3311/ppch.10470