Zobrazeno 1 - 10
of 42
pro vyhledávání: '"M. Stéger-Máté"'
Publikováno v:
International Journal of Horticultural Science, Vol 16, Iss 2 (2010)
The consumers have been exigent increasingly about excellent quality. The speci fie flavour and fragrance of apricot evolve during ripening. We need to be acquainted with changing of inert content during ripening to the choosing of optimal harvest ti
Externí odkaz:
https://doaj.org/article/ed946cd052874166be9cc0862c14c397
Autor:
E. Kállay, G. Ficzek, D. Andor, M. Stéger-Máté, G. Boronkay, Z. Kirilla, G. Bujdosó, Gy. Végvári, M. Tóth
Publikováno v:
International Journal of Horticultural Science, Vol 16, Iss 2 (2010)
In this paper we introduce our results of three years (2007-2009) investigatio ns carried out in the framework of "Research and development in foodstaff chain" - project of Regional University Knowledge Center by the members of Corvi nus U niversity
Externí odkaz:
https://doaj.org/article/f2eb61d41c0e49e19d71808cfdd7c6eb
Publikováno v:
International Journal of Horticultural Science, Vol 8, Iss 3-4 (2002)
A possible way of the development of Hungarian agriculture is the selection and growing of new fruit species and varieties featuring special qualities, with high biological nutritive and health protecting properties due to their natural composition.
Externí odkaz:
https://doaj.org/article/ff88cf9de23e451d81437e71a2a6da93
Publikováno v:
International Journal of Horticultural Science, Vol 7, Iss 1 (2001)
Sambucus nigra is a very common elder species in Europe. Due to its excellent composition, natural dye content and healing power it can be considered as a biological active plant. In Hungary the cultivation of Sambucus nigra started in the nineties a
Externí odkaz:
https://doaj.org/article/87de7b32c2c84ab08be16fa183594fdf
Publikováno v:
Acta Universitatis Sapientiae: Alimentaria, Vol 9, Iss 1, Pp 60-68 (2016)
In compliance with consumer expectations, careful processing and preservation are increasingly used with fruits and vegetables. The aim is that during these treatments the valuable nutritional characteristics of the raw materials change as little as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7953a288b24919513801bc5be05264f
https://doaj.org/article/a0a8ec20233c4950821359bde52f1949
https://doaj.org/article/a0a8ec20233c4950821359bde52f1949
Publikováno v:
International Journal of Thermophysics, 36(9), 2370-2379
International Journal of Thermophysics 36 (2015) 9
International Journal of Thermophysics 36 (2015) 9
Carotenes, found in a diversity of fruit-containing foods, are important sources of antioxidants; a good example is apricot jam. In the study described in this paper, both the total carotenoid content (TCC) as well as the content of $$\upbeta $$ -car
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e140a850681c6c2b8cd2cffedbeef57e
https://doi.org/10.1007/s10765-015-1868-5
https://doi.org/10.1007/s10765-015-1868-5
Publikováno v:
Acta Universitatis Sapientiae: Alimentaria, Vol 8, Iss 1, Pp 111-117 (2015)
The experiment was carried out in three regions in Hungary (Jászszentandrás, Cece, Újkígyós) in 2013 to determine the fruit quality of grafted watermelon (Citrullus lanatus Thunb.). The “RX 467” seedless watermelon variety was grafted on two
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4b44aa74fea24679bec859523adce6f
https://doi.org/10.1515/ausal-2015-0011
https://doi.org/10.1515/ausal-2015-0011
Publikováno v:
Acta Horticulturae. :307-313
Nowadays tomato is one of the most important vegetables in Europe and all over the world. It contains valuable nutritional compounds (antioxidant components, for instance lycopene and I²-carotene) and it has a multi-faceted application. In recent de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3fd08ea6cfc09d9684c5fcd98cc31f8
https://doi.org/10.17660/actahortic.2014.1040.43
https://doi.org/10.17660/actahortic.2014.1040.43
Publikováno v:
Acta Horticulturae. :83-88
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bcde03e988702b0bbae3db36562163a8
https://doi.org/10.17660/actahortic.2014.1040.10
https://doi.org/10.17660/actahortic.2014.1040.10
Publikováno v:
Acta Alimentaria. 35:117-126
For colouring of foods anthocyanins are widely used, which are present in great quantity in black elderberry (Sambucus nigra). Experiments were done to study the anthocyanin content of several varieties and candidates, from which the highest value wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a66afd2398d83f8fd66420b07b54d9b
https://doi.org/10.1556/aalim.35.2006.1.13
https://doi.org/10.1556/aalim.35.2006.1.13