Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Lilla Szalóki-Dorkó"'
Autor:
Pradeep Kumar, Lilla Szalóki-Dorkó, Beatrix Szabó-Nótin, Julianna Kereszturi, Judit Tormási, László Abrankó, István Dalmadi, Dóra Székely, Mónika Máté
Publikováno v:
Applied Sciences, Vol 14, Iss 22, p 10120 (2024)
Walnuts are highly valued for their rich nutritional content, but their quality degrades during storage due to oxidation and other quality reducing processes. This study investigated the use of bioactive compounds extracted from walnut pomace, a by-p
Externí odkaz:
https://doaj.org/article/52b562f8d7214aa091c67e3fb8e37e01
Comparative Study of Different Walnut (Juglans regia L.) Varieties Based on Their Nutritional Values
Autor:
Lilla Szalóki-Dorkó, Pradeep Kumar, Dóra Székely, György Végvári, Gitta Ficzek, Gergely Simon, László Abrankó, Judit Tormási, Géza Bujdosó, Mónika Máté
Publikováno v:
Plants, Vol 13, Iss 15, p 2097 (2024)
Polyphenols, fatty acids, and mineral composition were studied in eight Persian walnut (Juglans regia L.) samples: ‘Milotai 10’ (M10) and ‘Alsószentiváni 117’ (A117) Hungarian varieties derived from two Hungarian growing areas (Pálháza—
Externí odkaz:
https://doaj.org/article/f419c3896f174b749f9c72f038b212a9
Publikováno v:
Foods, Vol 12, Iss 19, p 3639 (2023)
Chokeberry pomace is a potential source of natural colourants, antimicrobial agents, and anti-senescence compounds due to its high polyphenols content. Therefore, this study assessed the efficiency of green solvents (50% ethanol, 50% glycerol, and 10
Externí odkaz:
https://doaj.org/article/af9fec96051a49078b33974f95650e16
Publikováno v:
Plants, Vol 11, Iss 24, p 3412 (2022)
Sea buckthorn (Hippophae rhamnoides L.) is consumed mainly in its processed form. Therefore, the investigation of the physicochemical properties of its berries is a current task in the aspect of food processing. The aim of this study was to determine
Externí odkaz:
https://doaj.org/article/8b8c1937ac4c453d9968fed0c9f069e0
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 3, Pp 354-360 (2015)
Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3, were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90
Externí odkaz:
https://doaj.org/article/6aa0a8ba7b874ccd914ce59c6534a366
Publikováno v:
The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology. 46:79-92
Sprouting is recognized as a green engineering tool for improving cereal's nutritional properties. Thus, the incorporation of sprouts in food formulation would be recommended. However, sprouting also increases the seeds’ water content which shorten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc15cac614257ffa45cc0b9c422fe4ed
https://doi.org/10.35219/foodtechnology.2022.1.07
https://doi.org/10.35219/foodtechnology.2022.1.07
Publikováno v:
Horticulture / Kertgazdaság; mar2023, Vol. 55 Issue 1, p21-36, 16p
Autor:
Mónika Stéger-Máté, Chagnadorj Rentsendavaa, Márton Szána, Diána Furulyás, G. Ficzek, Lilla Szalóki-Dorkó
Publikováno v:
Journal on Processing and Energy in Agriculture. 22:10-13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c54c8ac4b76910e532989e43eb227b34
https://doi.org/10.5937/jpea1801010r
https://doi.org/10.5937/jpea1801010r
Publikováno v:
International Journal of Food Science & Technology. 51:641-648
Summary Elderberry concentrate is widely used for food colouring. Its production includes several processing steps, which influence pigment composition, thus affecting the quality of final product. In this study, qualitative and quantitative changes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55a1022e64c35b02aefdc1bdbf25c58c
https://doi.org/10.1111/ijfs.13031
https://doi.org/10.1111/ijfs.13031
Publikováno v:
Horticulture / Kertgazdaság; Sep2021, Vol. 53 Issue 3, p18-29, 12p