Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Lien Phuong Le Nguyen"'
Autor:
Karina Ilona Hidas, Csaba Németh, Lien Phuong Le Nguyen, Anna Visy, Adrienn Tóth, Annamária Barkó, László Friedrich, Attila Nagy, Ildikó Csilla Nyulas-Zeke
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 3, Pp 181-188 (2021)
The egg yolk undergoes an irreversible gelation process when freezing to -6 °C or lower. In this experiment, liquid egg yolk (LEY) was frozen in liquid nitrogen and stored at -18 °C for 150 days. The measurement of pH and colour of LEY were perform
Externí odkaz:
https://doaj.org/article/c2bce9f8626647b8810db3e1e72ac5e1
Autor:
Karina Ilona Hidas, Ildikó Csilla Nyulas-Zeke, Anna Visy, László Baranyai, Lien Phuong Le Nguyen, Adrienn Tóth, László Friedrich, Attila Nagy, Csaba Németh
Publikováno v:
Agriculture, Vol 11, Iss 3, p 257 (2021)
Egg yolk undergoes an irreversible gelation process at temperatures below −6 °C, which greatly impairs its application and increases its apparent viscosity. This work was aimed to investigate the effect of salt and pH in preventing the gelation of
Externí odkaz:
https://doaj.org/article/31f4d7bd02364d28ad84b4be840522b7
Autor:
Adrienn Tóth, Ildikó Csilla Nyulas-Zeke, Csaba Németh, Anna Visy, Lien Phuong Le Nguyen, Karina Ilona Hidas, László Friedrich
Publikováno v:
Progress in Agricultural Engineering Sciences. 17:29-36
Freezing can enhance the storage time of liquid egg products, but egg yolk undergoes an irreversible textural and structural change when it is cooled to –6 °C. In this study, the effects of different salt concentrations on the physical properties
Autor:
Petra Polgári, Dávid Nagy, Lien Phuong Le Nguyen, Géza Hitka, Tamás Zsom, László Baranyai, Viktória Zsom-Muha
Publikováno v:
Progress in Agricultural Engineering Sciences. 16:173-186
Application of cold storage temperatures below optimum induces a high risk and threat of chilling injury (CI) in the case of sensitive commodities. Sweet pepper belongs to this group of vegetables, so our main objective was to investigate and monitor
Publikováno v:
Progress in Agricultural Engineering Sciences. 16:95-103
Broccoli's high perishability and its sensitivity to negative quality changes (i.e., mass loss, ethylene induced degreening, abscission of leaves, and florets) generates quality problems during postharvest. Freshly harvested samples were stored at 5
Publikováno v:
Journal of Food Measurement and Characterization. 14:2689-2702
Presented work investigated the application of a new color analysis technique in post-harvest life of sweet cherry (Prunus avium L. ‘Hudson’). The hue spectra fingerprinting creates a histogram of image colors by summarizing the saturation. The a
Publikováno v:
Postharvest Biology and Technology. 150:89-94
The objective of this study was to evaluate the efficacy of 1-methylcyclopropene microbubbles (1-MCP MB) treatment in prolonging the postharvest life of melon (Cucumis melo. var. reticulates L. Naud). Harvested melons were immersed in 1-MCP MB for 10
Autor:
Csaba Németh, Adrienn Tóth, Lien Phuong Le Nguyen, László Baranyai, Karina Ilona Hidas, Anna Visy, László Friedrich, Attila Nagy, Ildikó Csilla Nyulas-Zeke
Publikováno v:
Agriculture, Vol 11, Iss 257, p 257 (2021)
Agriculture
Volume 11
Issue 3
Agriculture
Volume 11
Issue 3
Egg yolk undergoes an irreversible gelation process at temperatures below −6 °C, which greatly impairs its application and increases its apparent viscosity. This work was aimed to investigate the effect of salt and pH in preventing the gelation of
Publikováno v:
Progress in Agricultural Engineering Sciences. 14:147-158
Banana is a really chilling injury sensitive product. Its sensitivity to cold temperatures generates serious practical, economical and commercial problems. Chilling injury related physiological responses of Cavendish type green banana samples stored
Publikováno v:
Progress in Agricultural Engineering Sciences. 14:101-110
This work was aimed to investigate the effect of 1-methylcyclopropene (1-MCP), ethylene absorber (EA), ozone alone or in combination on melon quality during storage. Ethylene production, respiration rates, acoustic firmness, surface color, chilling i