Zobrazeno 1 - 10
of 90
pro vyhledávání: '"László Somogyi"'
Publikováno v:
Progress in Agricultural Engineering Sciences. 16:1-8
Excessive consumption of added sugar is associated with many health problems, for example obesity, type 2 diabetes, etc. Hence there is an urgent need for the product reformulation by total replacement or partial reduction of sugar in food industry.
Publikováno v:
Acta Alimentaria. 49:390-397
Modification of dairy products’ fat composition or replacement by other fats are common practices in the industry. Products in which milkfat is partially or wholly substituted by vegetable fats are defined as dairy analogues. This study delivers
Publikováno v:
Acta Alimentaria. 49:181-188
Changes of edible oil quality factors and formation of 3-monochloro-1,2-propanediol fatty acid esters (3-MCPD-FE) during deep-fat frying in four different experiments (control, salt, pork chop, and chicken liver) with high oleic sunflower oil were co
Autor:
László Somogyi
Publikováno v:
Rendvédelem-történeti füzetek = Acta historiae preasidii ordinis. 30:167-178
A magyar jogrendszerbe az internalas az I. vilaghaboru soran kerult be. Ekkor szuksegesseg valt a magyar es a kulfoldi polgari allasu lakossag kenyszerlakhelyenek a kijelolese a biztonsag es a haboru eredmenyes kimenetelenek az elősegitese erdekeben
Autor:
László Somogyi
Publikováno v:
Magyar katonák a világ tájain : „Idegen hadakban”.
Az I. világháború a háborús konfliktusok sorában az első olyan volt, amelyről kijelenthető, hogy magán hordozta a totális háború jegyeit. A világégés során nem csak a bevetett fegyverek, hadászati eljárások terén jelent meg sok
Publikováno v:
Periodica Polytechnica Chemical Engineering. 64:523-529
Several studies indicated that chlorine salts provoke 3-monochloro-1,2-propanediol fatty acid esters (3-MCPD-FE) and 2-monochloro-1,3- propanediol fatty acid esters (2-MCPD-FE) formation in oils during frying. The amount of MCPD strongly depends on t
Publikováno v:
British Food Journal. 121:835-848
Purpose Replacement of milk fat with vegetable fats (e.g. coconut oil or palm fat) in sour cream is a well-established practice among producers – these products are called sour cream imitations or sour cream analogues. Although sour cream imitation
Publikováno v:
Hungarian Journal of Industry and Chemistry, Vol 46, Iss 2, Pp 33-36 (2018)
The objective of this work was to compare the physical and thermal characteristics of two coconut oils and their blends which were observed by the results of differential scanning calorimetry (DSC) and pulsed nuclear magnetic resonance (pNMR). Fat bl
Autor:
Ildikó Szedljak, László Somogyi, László Sipos, Anikó Kovács, Viktória Tóth, Gabriella Kiskó, Judit Tormási
Publikováno v:
Hungarian Journal of Industry and Chemistry, Vol 46, Iss 2, Pp 85-90 (2018)
In Hungary, dried pasta products are very popular amongst all groups of society. In recent years the demand for not only dried pasta made from hen eggs (Gallus gallus domesticus) but from alternative types of ingredients has increased. However, accor
Publikováno v:
Hungarian Journal of Industry and Chemistry, Vol 46, Iss 2, Pp 67-71 (2018)
Glycidyl esters are foodborne contaminants formed during the production of fats and oils, especially during the deodorization of palm oil. The hydrolyzed free form of glycidol has been categorized as probably carcinogenic to humans by the World Healt