Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Géza Hitka"'
Autor:
Munkhnasan Enkhbold, Attila Lőrincz, Majd Elayan, László Friedrich, Annamária Barkó, Tamás Csurka, Anikó Boros, Géza Hitka, Adrienn Varga-Tóth
Publikováno v:
Applied Sciences, Vol 14, Iss 19, p 8915 (2024)
This study investigated the effect of a 2% lactic acid and 2% ascorbic acid mixture, applied via a spray method, on the quality of wild red deer (Cervus elaphus) meat stored under vacuum packaging at 4 ± 1 °C for 21 days. A total of 48 semimembrano
Externí odkaz:
https://doaj.org/article/69eb6a09b70b456596d77df39be00a51
Publikováno v:
Foods, Vol 13, Iss 13, p 2115 (2024)
The increasing global demand for meat production, driven by a rapidly expanding population and changing dietary preferences has prompted the search for protein-rich, sustainable, and healthier meat alternatives. In this context, edible mushrooms are
Externí odkaz:
https://doaj.org/article/ac81e49f935a4fc38f3773437e009e41
Autor:
Zsuzsanna Horváth-Mezőfi, László Baranyai, Lien Le Phuong Nguyen, Mai Sao Dam, Nga Thi Thanh Ha, Mónika Göb, Zoltán Sasvár, Tamás Csurka, Tamás Zsom, Géza Hitka
Publikováno v:
Sensors, Vol 24, Iss 8, p 2426 (2024)
The Polar Qualification System (PQS) was applied on hue spectra fingerprinting to describe color changes in tomato during storage. The cultivar ‘Pitenza’ was harvested at six different maturity stages, and half of the samples were subjected to ga
Externí odkaz:
https://doaj.org/article/b9c6213f3dcd4121a1e0e1d6e39479a1
Autor:
Tamás Csurka, Adrienn Varga-Tóth, Dorottya Kühn, Géza Hitka, Katalin Badak-Kerti, Boglárka Alpár, József Surányi, László Ferenc Friedrich, Klára Pásztor-Huszár
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Animal blood is a valuable resource, which is usually not utilized in a value-added way by the industry like other animal by-products, even though it has plenty of benefits in terms of sustainability and human health, particularly against iron defici
Externí odkaz:
https://doaj.org/article/6f5953a1061a4ed389b6e826b5871322
Autor:
Endrit Hasani, Gabriella Kiskó, István Dalmadi, Géza Hitka, László Ferenc Friedrich, György Kenesei
Publikováno v:
Foods, Vol 12, Iss 6, p 1213 (2023)
A two-step sous vide method, which included a low temperature initial stage, was shown to improve texture parameters, increase the solubility of proteins, and decrease the cook loss in chicken breasts. The current work was designed to determine the e
Externí odkaz:
https://doaj.org/article/cdc9ecc057244aee805b8938850602bf
Autor:
Nga Thi Thanh Ha, Thanh Tung Pham, Hoa Xuan Mac, Lien Le Phuong Nguyen, Zsuzsanna Horváth-Mezofi, Mónika Göb, Quang Duc Nguyen, László Baranyai, Tamás Zsom, László Ferenc Friedrich, Géza Hitka
Publikováno v:
Horticulturae, Vol 9, Iss 3, p 341 (2023)
The aim of this work was to evaluate how 1-methylcyclopropene (1-MCP) treatment affects appearance of plum fruit. Fruit of ‘Angeleno’ and ‘Topend’ cultivars were treated with 625 ppb gaseous 1-MCP at 1 °C for 24 h after harvest. Samples with
Externí odkaz:
https://doaj.org/article/8979276d4b2846a997acd96db987c742
Autor:
Weizhe Sun, Quang D. Nguyen, Gizella Sipiczki, Sofia Radja Ziane, Kristijan Hristovski, László Friedrich, Anna Visy, Géza Hitka, Attila Gere, Erika Bujna
Publikováno v:
Applied Sciences, Vol 13, Iss 1, p 318 (2022)
The viability of probiotics is strictly influenced by the production, storage, and digestion, while microencapsulation is a technology that can protect them against harsh environments. In this study, the impact of different core-to-wall ratios and wa
Externí odkaz:
https://doaj.org/article/37fe0d6c77e543e4828daa6479b337d4
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 93 (2020)
The aim of this work was to evaluate the effect of 1-methylcyclopropene (1-MCP) treatment on muskmelons (Cucumis melo L. var. reticulates Naudin) using different temperatures during the treatments. Three application temperatures (5, 10 and 20 °C) an
Externí odkaz:
https://doaj.org/article/1fce2ce3f5c74a2b91da8b514f77d172
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 93 (2020)
The presented study simulates commercial practice and focuses on the effect of time gap between harvest and the beginning of cold storage. Apple fruit ʻGolden Delicious’ was harvested in Hungary and randomly separated into 3 groups for precooling
Externí odkaz:
https://doaj.org/article/6fcea5c6804046c0ad0f5edbbfb9fbaa
Autor:
Lien Le Phuong Nguyen, Tung Thanh Pham, Zinabu Hailu Syium, Viktória Zsom-Muha, László Baranyai, Tamás Zsom, Géza Hitka
Publikováno v:
Horticulturae, Vol 8, Iss 2, p 89 (2022)
Information about 1-MCP application time on pears is crucial to optimize the schedule of treatment in commercial practice. In the present work, the effect of a 3, 5 and 7 d delay of 1-MCP treatment after harvest on ‘Bosc Kobak’ pears was investig
Externí odkaz:
https://doaj.org/article/1ad408509228473fb312a463cc8db344