Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Klára Pásztor-Huszár"'
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:
Lívia Darnay, Adrienn Tóth, Barbara Csehi, Anna Szepessy, Martin Horváth, Klára Pásztor-Huszár, Péter Laczay
Publikováno v:
Fermentation, Vol 7, Iss 4, p 214 (2021)
In this study, we aim to decrease the fermentation time and to produce low-fat set-type kefir with adequate textural properties using microbial transglutaminase without inactivation. In addition, we reveal the effect of microbial transglutaminase, du
Externí odkaz:
https://doaj.org/article/8a047eb820c941e0b80610f1007fb939
Autor:
István Kertész, Dávid Nagy, László Baranyai, Klára Pásztor-Huszár, Kinga Varsányi, Lien Le Phuong Nguyen, József Felföldi
Publikováno v:
Molecules, Vol 26, Iss 19, p 5906 (2021)
Ultrasonic testing is an emerging non-destructive testing technology with high repeatability and precision. Milk is a very complex liquid and the change of its viscosity is a highly relevant property throughout conversion into other dairy products. I
Externí odkaz:
https://doaj.org/article/aa3e6e26931f4d2d8a4692b177e39cfa
Publikováno v:
Mljekarstvo, Vol 66, Iss 3, Pp 225-230 (2016)
Our aim was to determine how 0.5-2 U/g non-inactivated mTG affects the pH development and apparent viscosity during fermentation. Furthermore we wished to examine how the enzyme addition could change protein structure, gel strength and sensory charac
Externí odkaz:
https://doaj.org/article/4a07556ebffc48b382e41e3ddd7e78c7
Autor:
Barbara Biró, Mária Anna Sipos, Anikó Kovács, Katalin Badak-Kerti, Klára Pásztor-Huszár, Attila Gere
Publikováno v:
Foods, Vol 9, Iss 11, p 1561 (2020)
Insect-containing products are gaining more space in the market. Bakery products are one of the most promising since the added ground insects can enhance not only the nutritional quality of the dough, but technological parameters and sensory properti
Externí odkaz:
https://doaj.org/article/0a5e9c6b57574ad789c8927a19ef9d6b
Substitution of milk allergen ingredient by blood plasma powder in custard with different sweeteners
Publikováno v:
Progress in Agricultural Engineering Sciences. 17:77-85
Animal blood is a by-product, which can be utilized in a value-adding way instead of being wasted. Allergen substitution is a good possibility especially for a substance that is difficult to substitute, such as milk. Blood plasma is a fluid with high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::880dd306a9cc2b79e852a1db6f12ce32
https://doi.org/10.1556/446.2021.30010
https://doi.org/10.1556/446.2021.30010
Publikováno v:
Progress in Agricultural Engineering Sciences. 17:87-98
Animal blood is a by-product, which can be utilized in a value-adding way instead of being wasted. Allergen substitution is an obvious possibility because many properties of blood plasma are similar to egg white. Techno-functional and sensory attribu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7990f241abe45d5195cd1eb2cb4a7a4
https://doi.org/10.1556/446.2021.30011
https://doi.org/10.1556/446.2021.30011
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:
Klára Pásztor-Huszár, Khabat N. Hussein, Adrienn Tóth, László Friedrich, Richárd Pintér, Evelin Molnar
Publikováno v:
Progress in Agricultural Engineering Sciences. 16:117-125
The objective of this study was to research the adaptability of insects in food products. The created hamburger patties were made with pork meat and insect batter (Zophobas morio) in a 50:50 ratio and the color, pH value, water-holding capacity, roas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::556e39241a4f1763effff6c34f7ea4c2
https://doi.org/10.1556/446.2020.20014
https://doi.org/10.1556/446.2020.20014
Publikováno v:
Progress in Agricultural Engineering Sciences. 16:19-26
Blood coagulation is a process, which is initiated by certain physico-chemical effects. This process results in a change in the blood from the sol state, that is well suited for further processing, to gel state. 13 blood clotting factors take part in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f8e3bdbbb130c0dcc2705ba92d168cd
https://doi.org/10.1556/446.2020.20003
https://doi.org/10.1556/446.2020.20003