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pro vyhledávání: '"Antal Bognar"'
Autor:
Antal Bognár
A világmese origójává növesztett kiscelli kastéllyal rejtélyesen összekapcsolódó életsorsokban ábrázolja a regény, történeti dokumentumokból és vallomásokból merítve, az óbudai pestisjárványtól eltelt háromszáz évet, tizen
Publikováno v:
Journal of Agricultural and Food Chemistry. 55:1289-1294
High-pressure/high-temperature properties of vitamins in food are important with respect to the new pressure-assisted thermal sterilization method utilizing pressure-induced adiabatic temperature changes. Riboflavin, thiamin, and thiamin monophosphat
Autor:
Y. Serfert, Bernhard Tauscher, P. B Utz, Antal Bognar, R. Lindauer, S. Dieterich, A. Fernández García
Publikováno v:
Journal of Food Science. 69:SNQ117-SNQ121
The influence of high-pressure treatment on the 3 main folate species present in orange juice was assessed under conditions similar to those used in high-pressure pasteurization and sterilization using freshly squeezed orange juice and different mode
Publikováno v:
Journal of Food Engineering. 56:233-236
Data are shown of the impact of ultra high pressure (UHP) processing on anti-mutagenic and anti-oxidative factors, sugars, ascorbic acid and carotenoids, in products from oranges, apples, peaches, mixed citrus juices, carrots, tomatoes, strawberries
Publikováno v:
European Food Research and Technology. 213:290-296
The use of high pressure allows the processing of foods at temperatures below those used during thermal pasteurization, so that the flavours and essential nutrients undergo minimal changes. Antioxidative capacity, nutrient content and sensory quality
Autor:
Antal Bognar
Publikováno v:
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 194:469-475
Eine standardisierte Methode zur quantitativen Bestimmung von Vitamin D in Lebensmitteln mittels HPLC wird beschrieben. Nach dem Homogenisieren und Verseifen des Untersuchungsmaterials mit ethanolisch-wasriger Kaliumhydroxid-Losung wird Vitamin D mit
Akademický článek
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Publikováno v:
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 185:386-393
The changes in nutrients during the germination of wheat, mung beans and chickpeas were investigated. Germination was performed under conditions commonly used in the household. The amount of water taken up during 4 days of germination varied from 159