Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Krisztina Albert"'
Autor:
Donia Chaabane, Iman Mirmazloum, Asma Yakdhane, Emna Ayari, Krisztina Albert, Gyula Vatai, Márta Ladányi, András Koris, Arijit Nath
Publikováno v:
Bioengineering, Vol 10, Iss 6, p 657 (2023)
Microencapsulation of extra virgin olive oil has been taken into consideration. Initially, emulsions were prepared using extra virgin olive oil and aqueous solutions of different proportions of maltodextrin (MD) having dextrose equivalent (DE) 19 and
Externí odkaz:
https://doaj.org/article/a8acfd976bd24fcfaf8088a291f67fd3
Autor:
Krisztina Albert
Publikováno v:
Acta Universitatis Carolinae Geographica, Vol 55, Iss 1, Pp 112-122 (2020)
The Tokaj wine region has been declared as a historical landscape by the decree of the National Ministry of Human Capacities in 2012. The historical landscape is defined in the Act LXIV of 2001 on the Protection of Cultural Heritage as an area under
Externí odkaz:
https://doaj.org/article/d9ab4cb969f649a4a6a0a9d9817030cf
Publikováno v:
Hemijska Industrija, Vol 69, Iss 6, Pp 713-718 (2015)
Computational fluid dynamics (CFD) was used for modelling flow regime in a porous tube. This tube is an ultrafiltration membrane filter made from zirconium-oxide which is very effective in the separation of stable oil-in-water microemulsions, espe
Externí odkaz:
https://doaj.org/article/ae0c1fdcf7fc400fa61640e9113c439f
Autor:
Aline Brochot, Krisztina Albert
Publikováno v:
Pour. :103-115
"Rompant avec une image communement admise de stabilite et de perennite des territoires viticoles, le vignoble de Tokaj represente aujourd’hui un espace, economique comme social, en pleine mutation. Depuis le debut des annees 1990 et les changement
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a51c9c23c20590e8657670b920e0903
https://doi.org/10.3917/pour.237.0103
https://doi.org/10.3917/pour.237.0103
Publikováno v:
Hungarian Journal of Industry and Chemistry, Vol 45, Iss 2, Pp 29-33 (2017)
Microencapsulation technology is a method that is widely used in the food industry. By comparing the latest encapsulation techniques, a significant number of publications concern membrane technology. The term “membrane- based encapsulation” entai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d05171cf5d396bfe96f2e52e1beebd34
http://www.degruyter.com/view/j/hjic.2017.45.issue-2/hjic-2017-0017/hjic-2017-0017.xml?format=INT
http://www.degruyter.com/view/j/hjic.2017.45.issue-2/hjic-2017-0017/hjic-2017-0017.xml?format=INT
Autor:
Arijit Nath, Szilvia Bánvölgyi, Krisztina Albert, Arpita Das, Edit Márki, Máté András Molnár, Gyula Vatai
In present century, upgradation of agriculture is received a great attention because they satisfy daily needs in community and sustainable economic growth. Advantageous biological activities, offered by nanomaterials, open a new horizon in agricultur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc943ac059ad399ddffd7d269aeee692
https://doi.org/10.1016/bs.coac.2019.04.004
https://doi.org/10.1016/bs.coac.2019.04.004
Autor:
Arijit Nath, Krisztina Albert, Gyula Vatai, András Koris, Máté András Molnár, Ildikó Galambos, Gokce Haktanirlar, Áron Varga
Publikováno v:
Medicina
Lactose-derived prebiotics provide wide ranges of gastrointestinal comforts. In this review article, the probable biochemical mechanisms through which lactose-derived prebiotics offer positive gastrointestinal health are reported along with the up-to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fd5e8eec783240e9bf2050322ab76d0
http://europepmc.org/articles/PMC6037253
http://europepmc.org/articles/PMC6037253
Publikováno v:
Acta Alimentaria. 43:1-8
Membrane emulsification (ME) is a relatively new technique for the highly controlled production of particulates, which helps to obtain a narrower distribution compared to other emulsification techniques such as homogenizers or ultrasound. Benefits of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30271a19b5af6b64b973feee90a05c14
https://doi.org/10.1556/aalim.43.2014.suppl.2
https://doi.org/10.1556/aalim.43.2014.suppl.2
Publikováno v:
Periodica Polytechnica Chemical Engineering. 59:206-208
In present work primarily achievement in energy efficient food production were targeted. Over the last 20 years, there has been a growing interest in a technique for making emulsions known as ‘‘membrane emulsification” which allows the producti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10aa3fcbf7ab304b497cc4182241a5b0
https://doi.org/10.3311/ppch.7583
https://doi.org/10.3311/ppch.7583
Autor:
Paola Russo, Ch K. Arekatte, M. R. Alam, Nóra Papp, Gy. Vatai, Éva Stefanovits-Bányai, Gábor Rácz, Krisztina Albert, M. Dimatteo
Different osmotic agents (OA), such as potassium acetate (CH3COOK), potassium carbonate (K2CO3) and ammonium nitrate (NH4NO3), have been examined as alternatives to the traditionally used calcium chloride (CaCl2) for osmotic distillation concentratin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea4eae7462f937aa6b4229d8e8ee2435
http://hdl.handle.net/11573/763406
http://hdl.handle.net/11573/763406