Výsledky vyhledávání - "Loránd Alexa"

Determination of the macroelement content of breads fortified with different spices and their contribution to the nutrient reference value

Autor: Andrea Varga-Kántor, Loránd Alexa, Emőke Topa, Béla Kovács, Nikolett Czipa

Publikováno v: Élelmiszervizsgálati Közlemények. 68:4047-4057

Many studies are published on food fortification, as the production, testing and consumption of functional foods has become a central issue these days. Bread is one of our important staple foods, and we also regularly eat various spices. Bread may al

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3e960223eac5fd99e090bbe9a4a393d8
https://doi.org/10.52091/evik-2022/3-5-eng

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Szárított bazsalikommal dúsított kenyerek vizsgálata és eredményeinek értékelése

Autor: Emőke Topa, Loránd Alexa, Andrea Varga-Kántor, Béla Kovács, Nikolett Czipa

Publikováno v: Élelmiszervizsgálati Közlemények. 67:3665-3671

Úgy a kenyér, mint a fűszerek fontos szerepet játszanak a mindennapi táplálkozásunkban. A bazsalikom egy rendkívül kedvelt fűszer, melynek jótékony hatásai már régóta ismertek. Ezért is végeztük el a kenyerek kereskedelmi forgalomb

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5f1f6c601f3ed6527d79712e5465535c
https://doi.org/10.52091/evik-2021/4-3-hun

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Quality characteristics of red fruits fresh and after lyophilization

Autor: Emőke Topa, Loránd Alexa, Andrea Varga-Kántor, Béla Kovács, Nikolett Czipa

Publikováno v: Élelmiszervizsgálati Közlemények. 67:3657-3664

In our work, the quality characteristics and nutritional parameters of red fruits were examined in their fresh state and after lyophilization. The purpose of the comparison was to assess the effect of freeze drying on these fruits. The elemental and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::71eae37dcaf201297a763e61ecf82ddf
https://doi.org/10.52091/evik-2021/4-2-eng

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Examination of breads enriched with dried basil and evaluation of the results

Autor: Emőke Topa, Loránd Alexa, Andrea Varga-Kántor, Béla Kovács, Nikolett Czipa

Publikováno v: Élelmiszervizsgálati Közlemények. 67:3672-3678

Both bread and spices play an important role in our daily diet. Basil is an extremely popular spice, the beneficial effects of which have long been known. This is why the enrichment of breads with commercially available dried basil was carried out. I

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::42d2b3e7b043659e67db797a4a022c9b
https://doi.org/10.52091/evik-2021/4-3-eng

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Piros gyümölcsök minőségi jellemzői friss és liofilizálás utáni állapotban

Autor: Emőke Topa, Loránd Alexa, Andrea Varga-Kántor, Béla Kovács, Nikolett Czipa

Publikováno v: Élelmiszervizsgálati Közlemények. 67:3649-3656

Munkánk során piros gyümölcsök minőségi jellemzőit, beltartalmi paramétereiket vizsgáltuk friss állapotukban és liofilizálás után. Az összehasonlítás célja volt, hogy felmérjük, a fagyasztva szárítás milyen hatással van ezekr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c2692fce9a54345957969aa30a0001b5
https://doi.org/10.52091/evik-2021/4-2-hun

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Change of antioxidant compounds of spices during drying

Autor: Emőke Anita Papp-Topa, Andrea Kántor, Nikolett Czipa, Loránd Alexa, Béla Kovács

Publikováno v: Acta Agraria Debreceniensis. :77-81

Spices and herbs have been used by humanity for thousands of years, so they are very important plants. In this study, the change of dry matter content and antioxidant compounds of eight spices (basil, thyme, rosemary, mint, parsley, lemongrass, chive

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::48fd972fc167b926b237d28cab8712f2
https://doi.org/10.34101/actaagrar/2/3682

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Macro-element ratios provide improved identification of the botanical origin of mono-floral honeys

Autor: Clive J. C. Phillips, Béla Kovács, Nikolett Czipa, Loránd Alexa

Publikováno v: European Food Research and Technology. 244:1439-1445

Major macronutrient concentrations (K, Ca, Mg, Na, P, and S) and element ratios were determined in 140 Hungarian mono-floral honey samples (acacia, linden, sunflower, rape, chestnut, forest, silk grass, and facelia) by inductively coupled plasma-opti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a07da4cb7f9092686ee41544d68fa3f0
https://doi.org/10.1007/s00217-018-3057-9

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IMPACTS OF THE USE OF GLUTEN-FREE CEREALS AND SPICES ON THE QUALITY PARAMETERS OF BEER

Autor: Loránd Alexa, Béla Kovács, Nikolett Czipa, Oghenetega Lois Orhotohwo

Publikováno v: Journal of microbiology, biotechnology and food sciences. 11:e3838

The focus of this study was to examine the brewing performance quality attributes of wort and beer produced entirely from such combinations at various quantities. The physiochemical characteristics of the different gluten-free beer with and without t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d833a14362760fe1cd7b526fee0b8891
https://doi.org/10.15414/jmbfs.3838

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Comparative study of special honey products and herbhoneys

Autor: Béla Kovács, Anna Novák, Loránd Alexa, Nikolett Czipa

Honey has a positive effect on human body due to its high content of biologically active substances (e.g. monosaccharides, vitamins, enzymes, amino acids, polyphenolic compounds). The properties of honey depend on its botanical origin due to the bioa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcc039135c1c16dc0d672da0910fcc0e

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