Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Emőke Szerdahelyi"'
Autor:
Kenbon Beyene Abdisa, Emőke Szerdahelyi, Máté András Molnár, László Friedrich, Zoltán Lakner, András Koris, Attila Toth, Arijit Nath
Publikováno v:
Biomolecules, Vol 14, Iss 4, p 478 (2024)
Metabolic syndrome (MS) is defined by the outcome of interconnected metabolic factors that directly increase the prevalence of obesity and other metabolic diseases. Currently, obesity is considered one of the most relevant topics of discussion becaus
Externí odkaz:
https://doaj.org/article/b7a74932b9c24959a7efc43232cacdd0
Autor:
Emőke Szerdahelyi, Barbara Csehi, Krisztina Takács, Eszter Korompai, András Nagy, Éva Gelencsér, László Friedrich
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 1, Pp 36-42 (2020)
Abstract: A simple capillary zone electrophoretic technique (CZE) was developed for the determination of carnosine and anserine, and the main analytical performance characteristics were determined. The method was used for an analysis of raw meat samp
Externí odkaz:
https://doaj.org/article/34d5b8aa03814678820c80382c9dbb04
Autor:
Arijit Nath, Abubakar Saleh Ahmad, Abraham Amankwaa, Barbara Csehi, Zsuzsanna Mednyánszky, Emőke Szerdahelyi, Attila Tóth, Judit Tormási, Duy Hoàng Truong, László Abrankó, András Koris
Publikováno v:
Bioengineering, Vol 9, Iss 9, p 418 (2022)
The objective of the investigation was to understand the biochemical activities of hydrolysate of soybean milk protein (SMP). Hydrolysis was carried out by different concentrations of papain (0.008 g·L−1, 0.016 g·L−1, 0.032 g·L−1 and 0.064 g
Externí odkaz:
https://doaj.org/article/f7648b8877e649f1a9652fd495dde575
Autor:
Arijit Nath, Burak Atilla Eren, John-Lewis Zinia Zaukuu, András Koris, Klára Pásztorné-Huszár, Emőke Szerdahelyi, Zoltan Kovacs
Publikováno v:
Chemosensors, Vol 10, Iss 6, p 215 (2022)
Bitterness is a considerable limiting factor for the application of bioactive peptides in the food industry. The objective of this study was to compare the level of bitterness of milk-protein-derived peptides using an electronic tongue (E-tongue). Li
Externí odkaz:
https://doaj.org/article/51b474f3eb3e4373bd072d98f5309454
Autor:
Krisztina Takács, Wiesiek Wiczkowski, Stefano Cattaneo, Emőke Szerdahelyi, Milda Stuknytė, Maria Cristina Casiraghi, Sedef Nehir El, Ivano De Noni
Publikováno v:
Journal of Functional Foods, Vol 44, Iss , Pp 118-126 (2018)
In vitro digestates of spaghetti, made from durum or common wheat and dried at low or high temperature, were assessed for the occurrence of soluble sugars, gluten exorphins and phenolic acids. Digestates were also studied for coeliac toxicity, antiox
Externí odkaz:
https://doaj.org/article/edf88fb1899c445682f219bd80b60abb
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
Autor:
B. Salamon, Emőke Szerdahelyi, Tamás Csurka, Klára Pásztor-Huszár, László Friedrich, Barbara Csehi
Publikováno v:
Acta Alimentaria. 50:333-340
Bovine blood samples were treated with high hydrostatic pressure (HHP) to examine the changes that may occur in the blood related to its colour, microbiological characteristics, protein denaturation, and dynamic viscosity. Pressure treatments were ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3dcbbfc4dc2215cace3033c96b442dad
https://doi.org/10.1556/066.2020.00325
https://doi.org/10.1556/066.2020.00325
Autor:
Barbara Csehi, László Friedrich, Andras Nagy, Krisztina Takács, Eszter Korompai, Éva Gelencsér, Emőke Szerdahelyi
Publikováno v:
Czech Journal of Food Sciences. 38:36-42
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2eff94cfe3d862a3de3ca203db233f84
https://doi.org/10.17221/192/2019-cjfs
https://doi.org/10.17221/192/2019-cjfs
Autor:
David Tjandra Nugraha, Emőke Szerdahelyi, Klára Pásztorné-Huszár, Krisztina Takács, András Koris, Attila Tóth, Gabriella Kiskó, Burak Attila Eren, Attila Csighy, Zoltán Kovács, Arijit Nath, Gyula Vatai
Publikováno v:
Processes
Volume 9
Issue 10
Processes, Vol 9, Iss 1688, p 1688 (2021)
Volume 9
Issue 10
Processes, Vol 9, Iss 1688, p 1688 (2021)
Recently, bioactive peptides as a health-promoting agent have come to the forefront of health research
however, industrial production is limited, possibly due to the lack of the required technological knowledge. The objective of the investigatio
however, industrial production is limited, possibly due to the lack of the required technological knowledge. The objective of the investigatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1b9ddda1707186416b1002549ff04fd
https://lirias.kuleuven.be/handle/123456789/681398
https://lirias.kuleuven.be/handle/123456789/681398
Autor:
Klára Pásztorné-Huszár, Burak Atilla Eren, Gyula Vatai, Attila Csighy, Zoltán Kovács, Attila Tóth, László Abrankó, Arijit Nath, András Koris, Emőke Szerdahelyi, Gabriella Kiskó
Publikováno v:
Processes, Vol 8, Iss 871, p 871 (2020)
Processes
Volume 8
Issue 7
Processes
Volume 8
Issue 7
Liquid milk protein concentrate with different beneficial values was prepared by membrane filtration and enzymatic modification of proteins in a sequential way. In the first step, milk protein concentrate was produced from ultra-heat-treated skimmed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f82331b6b7af0bdf26014ab7a7d11603
https://www.mdpi.com/2227-9717/8/7/871
https://www.mdpi.com/2227-9717/8/7/871