Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Lívia Hajas"'
Publikováno v:
Foods, Vol 11, Iss 23, p 3819 (2022)
Gluten-free (GF) diets often become nutritionally imbalanced, being low in proteins and fibers and high in sugars. Preparing GF foods with improved nutritional value is therefore a key challenge. This study investigates the impact of different combin
Externí odkaz:
https://doaj.org/article/d93518e030454cf89af5a0dad1ca3c70
Autor:
Lívia Hajas, László Sipos, Éva Csajbókné Csobod, Márta Veresné Bálint, Réka Juhász, Csilla Benedek
Publikováno v:
Foods, Vol 11, Iss 14, p 2028 (2022)
Monotony in a gluten-free (GF) diet can be a challenge because of a limited choice of acceptable cereal sources. This study investigates the potential of five types of differently coloured lentils in the development of GF cookies using rice flour as
Externí odkaz:
https://doaj.org/article/1db545a7e1544793999ef34cba541959
Autor:
Zsuzsanna Bugyi, Gabriella Muskovics, Eszter Schall, Kitti Török, Lívia Hajas, Katharina Scherf, Majlinda Xhaferaj, Peter Koehler, Regine Schoenlechner, Stefano D’amico, Roland Poms, Sándor Tömösközi
Publikováno v:
Élelmiszervizsgálati Közlemények. 68:4180-4189
A glutén, vagy sikér fehérjék táplálkozás-élettani szerepe és megítélése az utóbbi évtizedekben kettőssé vált. A glutén fehérjék egyrészt központi szerepet töltenek be a búza és más gabonák sütőipari minőségének kialak
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93fee7aac7877eff51d41212effbbf28
https://doi.org/10.52091/evik-2022/4-4-hun
https://doi.org/10.52091/evik-2022/4-4-hun
Autor:
Zsuzsanna Bugyi, Gabriella Muskovics, Eszter Schall, Kitti Török, Lívia Hajas, Katharina Scherf, Majlinda Xhaferaj, Peter Koehler, Regine Schoenlechner, Stefano D’amico, Roland Poms, Sándor Tömösközi
Publikováno v:
Élelmiszervizsgálati Közlemények. 68:4190-4198
In the last couple of decades, the nutritional role and perception of gluten became controversial. In one hand, gluten proteins play a central role in determining the baking quality of wheat and other cereals. On the other hand, hypersensitivity reac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ccac4c42846c28ef0e4d00d76e8d9739
https://doi.org/10.52091/evik-2022/4-4-eng
https://doi.org/10.52091/evik-2022/4-4-eng
Publikováno v:
Acta Alimentaria. 48:365-374
Quantitation of gluten in gluten-free products is a great challenge as it is hindered by several factors including the lack of certified reference materials. To resolve this problem, our research g...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5cd1c2d38d7304509cc85823e3c498d
https://doi.org/10.1556/066.2019.48.3.12
https://doi.org/10.1556/066.2019.48.3.12
Autor:
Eszter Schall, Peter Koehler, Katharina Anne Scherf, Sándor Tömösközi, Roland Poms, Lívia Hajas, Zsuzsanna Bugyi, Kitti Török
Publikováno v:
Food Chemistry. 267:387-394
Gluten proteins of certain cereals (wheat, rye and barley) can trigger hypersensitivity reactions. In special dietary products for people intolerant to gluten, their amount must not exceed the regulatory threshold levels. The source of gluten can inf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8798498fff4df2de9992abc98ad4bca2
https://doi.org/10.1016/j.foodchem.2017.05.005
https://doi.org/10.1016/j.foodchem.2017.05.005
Autor:
Zs. Bugyi, Sándor Tömösközi, Eszter Schall, Kitti Török, P. Köhler, Katharina Anne Scherf, Lívia Hajas
Publikováno v:
Acta Alimentaria. 46:187-195
In special dietary products for people intolerant to gluten, gluten content is not supposed to exceed the regulatory thresholds. Enzyme-linked immunosorbent assays (ELISAs) are routinely used to quantitate gluten in these products. They measure gliad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd6e4fa59a6f476ea31e56fcd0b701f7
https://doi.org/10.1556/066.2016.0019
https://doi.org/10.1556/066.2016.0019
Autor:
Stefano D'Amico, Zsuzsanna Bugyi, Peter Koehler, Eszter Schall, Katharina Anne Scherf, Lívia Hajas, Roland Poms, Kitti Török, Sándor Tömösközi, Regine Schoenlechner
Publikováno v:
Food chemistry. 313
The reliability and comparability of gluten analytical results in gluten-free foods is hampered by the lack of reference materials (RM). This is partly caused by the yet incomplete knowledge of the effect of genetic and environmental variability of w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd5f2494c1b13a1708e1c3cb33515e24
https://pubmed.ncbi.nlm.nih.gov/31927320
https://pubmed.ncbi.nlm.nih.gov/31927320
Publikováno v:
Acta Alimentaria. 45:45-53
The weaker performance of generally used analytical methods for allergen analysis in processed foods can be connected to protein denaturation. To understand the nature of protein denaturation processes, experimental but realistic model matrices (corn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd46a8df5cf578d6bfd7d3814ab66e4c
https://doi.org/10.1556/066.2016.45.1.6
https://doi.org/10.1556/066.2016.45.1.6
Publikováno v:
Acta Alimentaria. 44:390-399
Disorders induced by cereal proteins (e.g. wheat allergy, celiac disease) are widespread in human population. Since their only effective treatment is the avoidance of the problematic proteins, patients have to be familiar with the composition of food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74b43ce567bf00104095a64f7d7e72ad
https://doi.org/10.1556/aalim.2014.0018
https://doi.org/10.1556/aalim.2014.0018