Zobrazeno 1 - 10
of 44
pro vyhledávání: '"István Dalmadi"'
Publikováno v:
Applied Sciences, Vol 14, Iss 9, p 3583 (2024)
The aim of using minimal food processing technologies is to preserve the raw material or to achieve a special technological goal with the least possible impact. When several technologies are used together, the intensity of each treatment can be reduc
Externí odkaz:
https://doaj.org/article/b6949a1c78844a6f8877836b747df7eb
Publikováno v:
Applied Sciences, Vol 13, Iss 19, p 10953 (2023)
Natural antimicrobials are effective against both food-borne pathogens and spoilage bacteria. The current study aimed to evaluate the in vitro antimicrobial activity of eight natural bioactive compounds (BACs) and one synthetic compound, butylated hy
Externí odkaz:
https://doaj.org/article/c693d4ae3d144bf1a68d62565cf2aed1
Autor:
Adrienn Varga-Tóth, Csaba Németh, István Dalmadi, Tamás Csurka, Renáta Csorba, Majd Elayan, Munkhnasan Enkhbold, Karina Hidas, László Ferenc Friedrich
Publikováno v:
Frontiers in Nutrition, Vol 9 (2023)
Modern consumer expectations have become highly diversified: they want more opportunities to meet diverse family needs (diversity of family members in age, gender, physical activity, etc. ,) and individual health goals with a huge variety of sensoria
Externí odkaz:
https://doaj.org/article/a18f8ce8015c45d889cfb9647ec60ce0
Autor:
Ferenc Pajor, Dávid Várkonyi, István Dalmadi, Klára Pásztorné-Huszár, István Egerszegi, Károly Penksza, Péter Póti, Ákos Bodnár
Publikováno v:
Animals, Vol 13, Iss 13, p 2152 (2023)
The aim of the present study was to assess the effects of the low level of Schizochytrium limacinum marine algae (daily 5 g per animal) on the milk, cheese, and whey composition; fatty acid profile of milk and cheese; and the sensory profile of goat
Externí odkaz:
https://doaj.org/article/9e0b6a3c65b146dea904b64a40e0007f
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:
Khabat Noori Hussein, László Friedrich, Gabriella Kiskó, Emna Ayari, Csaba Németh, István Dalmadi
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 6, Pp 417-424 (2019)
The effect of active compounds (ACs), allyl-isothiocyanate (AITC) and carvacrol (CARV), as natural additives on the quality of fresh chicken meat was evaluated. The meat was treated with 500 and 1000 ppm of ACs, vacuum packaged and stored at 4°C up
Externí odkaz:
https://doaj.org/article/7ee7fdff089d4214a50767df196b531e
Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast
Publikováno v:
Foods, Vol 11, Iss 4, p 521 (2022)
The use of minimal thermal processing techniques such as sous vide technology to improve the quality of meat-based foods has gained a special focus in recent years. A proper combination of temperature and time parameters in sous vide processing plays
Externí odkaz:
https://doaj.org/article/bab343d8f01842c2bf4a86a1b3559548
Autor:
Khabat Noori Hussein, Barbara Csehi, Surányi József, Horváth Ferenc, Gabriella Kiskó, István Dalmadi, László Friedrich
Publikováno v:
Foods, Vol 10, Iss 8, p 1855 (2021)
The present study was designed to evaluate the in vitro antimicrobial properties of nine bioactive compounds (BACs). Applying the disc paper and minimum inhibitory concentration (MIC) assays, we found that the BACs with the widest spectrum of in vitr
Externí odkaz:
https://doaj.org/article/c9de585505eb4b49ae943bb76845d364
Autor:
Zsanett Bodor, Zoltan Kovacs, Mahmoud Said Rashed, Zoltán Kókai, István Dalmadi, Csilla Benedek
Publikováno v:
Sensors, Vol 20, Iss 17, p 4845 (2020)
Honey is produced by honeybees and is used as a food and medical product. Adulteration of honey has been a problem for several years now because of the relatively high price of honey on the market according to its valuable composition. The aim of our
Externí odkaz:
https://doaj.org/article/fcbfb9b2259d4c6494a743c6f2e32c2f
Autor:
Bodnár, Ferenc Pajor, Dávid Várkonyi, István Dalmadi, Klára Pásztorné-Huszár, István Egerszegi, Károly Penksza, Péter Póti, Ákos
Publikováno v:
Animals; Volume 13; Issue 13; Pages: 2152
The aim of the present study was to assess the effects of the low level of Schizochytrium limacinum marine algae (daily 5 g per animal) on the milk, cheese, and whey composition; fatty acid profile of milk and cheese; and the sensory profile of goat