Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Ildikó Csilla Nyulas-Zeke"'
Autor:
Karina Ilona Hidas, Csaba Németh, Lien Phuong Le Nguyen, Anna Visy, Adrienn Tóth, Annamária Barkó, László Friedrich, Attila Nagy, Ildikó Csilla Nyulas-Zeke
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 3, Pp 181-188 (2021)
The egg yolk undergoes an irreversible gelation process when freezing to -6 °C or lower. In this experiment, liquid egg yolk (LEY) was frozen in liquid nitrogen and stored at -18 °C for 150 days. The measurement of pH and colour of LEY were perform
Externí odkaz:
https://doaj.org/article/c2bce9f8626647b8810db3e1e72ac5e1
Autor:
Karina Ilona Hidas, Ildikó Csilla Nyulas-Zeke, Anna Visy, László Baranyai, Lien Phuong Le Nguyen, Adrienn Tóth, László Friedrich, Attila Nagy, Csaba Németh
Publikováno v:
Agriculture, Vol 11, Iss 3, p 257 (2021)
Egg yolk undergoes an irreversible gelation process at temperatures below −6 °C, which greatly impairs its application and increases its apparent viscosity. This work was aimed to investigate the effect of salt and pH in preventing the gelation of
Externí odkaz:
https://doaj.org/article/31f4d7bd02364d28ad84b4be840522b7
Autor:
Adrienn Tóth, Ildikó Csilla Nyulas-Zeke, Csaba Németh, Anna Visy, Lien Phuong Le Nguyen, Karina Ilona Hidas, László Friedrich
Publikováno v:
Progress in Agricultural Engineering Sciences. 17:29-36
Freezing can enhance the storage time of liquid egg products, but egg yolk undergoes an irreversible textural and structural change when it is cooled to –6 °C. In this study, the effects of different salt concentrations on the physical properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::341a8d45a4f4e7fdf6b52056b33f5e5b
https://doi.org/10.1556/446.2021.30004
https://doi.org/10.1556/446.2021.30004
Autor:
Karina Ilona Hidas, Ildikó Csilla Nyulas-Zeke, Anna Szepessy, Vivien Romvári, Krisztina Gerhart, József Surányi, Péter Laczay, Lívia Darnay
Publikováno v:
LWT. 182:114865
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4827e461b7bd96d9d2c7900caefa8564
https://doi.org/10.1016/j.lwt.2023.114865
https://doi.org/10.1016/j.lwt.2023.114865
Autor:
Ildikó Csilla Nyulas-Zeke, Lien Le Phuong Nguyen, Annamária Barkó, Attila Nagy, Anna Visy, László Friedrich, Karina Ilona Hidas, Csaba Németh, Adrienn Tóth
Publikováno v:
Czech Journal of Food Sciences. 39:181-188
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cb65177c19c782121bf3461ce36dcb5
https://doi.org/10.17221/37/2021-cjfs
https://doi.org/10.17221/37/2021-cjfs
Autor:
Karina Ilona Hidas, Ildikó Csilla Nyulas-Zeke, Anna Visy, László Friedrich, Csaba Németh, Adrienn Tóth
Publikováno v:
Progress in Agricultural Engineering Sciences. 16:37-44
Eggs are commonly used in the food industry because of their excellent nutrient value and also for their coagulating, foaming, emulsifying, colouring and flavouring properties. Manufacturers substitute shell eggs with processed egg products, such as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa369e7223c02a90920d9a3c7fd7a9f8
https://doi.org/10.1556/446.2020.20005
https://doi.org/10.1556/446.2020.20005
Autor:
Csaba Németh, Adrienn Tóth, Lien Phuong Le Nguyen, László Baranyai, Karina Ilona Hidas, Anna Visy, László Friedrich, Attila Nagy, Ildikó Csilla Nyulas-Zeke
Publikováno v:
Agriculture, Vol 11, Iss 257, p 257 (2021)
Agriculture
Volume 11
Issue 3
Agriculture
Volume 11
Issue 3
Egg yolk undergoes an irreversible gelation process at temperatures below −6 °C, which greatly impairs its application and increases its apparent viscosity. This work was aimed to investigate the effect of salt and pH in preventing the gelation of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f6a7c44c880b22cdd88dce1d770e201
https://www.mdpi.com/2077-0472/11/3/257
https://www.mdpi.com/2077-0472/11/3/257
Autor:
Karina Ilona Hidas, Ildikó Csilla Nyulas-Zeke, László Friedrich, Anna Visy, Judit Csonka, Csaba Németh
Publikováno v:
Journal of Engineering & Processing Management, Vol 11, Iss 1, Pp 1-7 (2019)
Eggs are widely utilized because of their high nutrient value, coagulating, foaming, emulsifying and sometimes even colouring or flavouring facilities in food manufacturing. Production of processed egg products shows an increasing trend. Frozen produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14585841315ec538a3f3514c485562b8
https://doi.org/10.7251/jepm1901001h
https://doi.org/10.7251/jepm1901001h
Publikováno v:
Abstract book of the 18th Alps-Adria Scientific Workshop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c3ca9254e87709a54092b248918ba93
https://doi.org/10.34116/nti.2019.aa.25
https://doi.org/10.34116/nti.2019.aa.25
Autor:
Nyulas-Zeke, Ildikó Csilla, Hidas, Karina Ilona, Pásztor-Huszár, Klára, Dalmadi, István, Szücs, Enikő, Pap, Rebeka, Csurka, Tamás
Publikováno v:
Sustainability (2071-1050); Sep2024, Vol. 16 Issue 17, p7714, 19p