Výsledky vyhledávání - "Sipos Péter"

Akademický článek

Clay mineralogy of the Boda Claystone Formation (Mecsek Mts., SW Hungary)

Autor: Németh Tibor, Máthé Zoltán, Pekker Péter, Dódony István, Kovács-Kis Viktória, Sipos Péter, Cora Ildikó, Kovács Ivett

Publikováno v: Open Geosciences, Vol 8, Iss 1, Pp 259-274 (2016)

Boda Claystone Formation (BCF) is the host rock of the planned site for high level nuclear waste repository inHungary. Samples representing the dominant rock types of BCF were studied: albitic claystone, claystone with high illite content, and analci

Externí odkaz: https://doaj.org/article/50d72207bb4143e685065fb4ac78d01e

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Akademický článek

Effects of salt forms and concentrations on the alveograph parameters of winter wheat

Autor: Sipos Péter, Szigeti Zsófia, Borbély Mária

Publikováno v: Journal on Processing and Energy in Agriculture, Vol 18, Iss 3, Pp 126-128 (2014)

The strong connection between sodium intake and high blood pressure draws attention to the salt content of foodstuffs and initiated programs for reduction sodium chloride contents of foods. About 30% of sodium intake consumed by bakery products, ther

Externí odkaz: https://doaj.org/article/c8ca788c78b340559a2395254bb337e3

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Akademický článek

Reological properties of the mixture product of apple pomace and wheat flour

Autor: Diósi Gerda, Móré Mariann, Sipos Péter

Publikováno v: Journal on Processing and Energy in Agriculture, Vol 18, Iss 4, Pp 151-153 (2014)

Bread is an important part of our daily diet; one of the most often consumed products of the food industry. It is important that we eat day by day not just means of subsistence, but it may also have health care functions too. It is essential not just

Externí odkaz: https://doaj.org/article/6271f3167aee4c8a8fc89f10622cf46e

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Akademický článek

Influence of storage time on the gluten properties of winter wheat

Autor: Móré Mariann, Diósi Gerda, Győri Zoltán, Sipos Péter

Publikováno v: Journal on Processing and Energy in Agriculture, Vol 18, Iss 5, Pp 197-199 (2014)

Wheat is one of the most important bread crops in Hungary. The quality of wheat grain is defined by gluten content, thus maintaining its quality is necessary during storage. The changes in quality of the Hungarian winter wheat variety (GK Békés) we

Externí odkaz: https://doaj.org/article/b8c0ad695b864cd088161e491b7c136f

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