Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Tamás Csurka"'
Autor:
Tamás Csurka, Zoltán Fekete, Anna Visy, Karina Ilona Hidas, István Dalmadi, Ferenc Horváth, László Ferenc Friedrich, Gábor Jónás
Publikováno v:
Applied Sciences, Vol 14, Iss 18, p 8212 (2024)
Currently, there is a growing demand for ready-to-eat, prepared, high-quality, preservative-free products. However, the shelf-life of these products is often so short that a relatively high percentage of these products cannot be sold and end up as fo
Externí odkaz:
https://doaj.org/article/0c560781bc51456d8a9311e4b3ed471b
Autor:
Zsuzsanna Horváth-Mezőfi, László Baranyai, Lien Le Phuong Nguyen, Mai Sao Dam, Nga Thi Thanh Ha, Mónika Göb, Zoltán Sasvár, Tamás Csurka, Tamás Zsom, Géza Hitka
Publikováno v:
Sensors, Vol 24, Iss 8, p 2426 (2024)
The Polar Qualification System (PQS) was applied on hue spectra fingerprinting to describe color changes in tomato during storage. The cultivar ‘Pitenza’ was harvested at six different maturity stages, and half of the samples were subjected to ga
Externí odkaz:
https://doaj.org/article/b9c6213f3dcd4121a1e0e1d6e39479a1
Autor:
Adrienn Varga-Tóth, Csaba Németh, István Dalmadi, Tamás Csurka, Renáta Csorba, Majd Elayan, Munkhnasan Enkhbold, Karina Hidas, László Ferenc Friedrich
Publikováno v:
Frontiers in Nutrition, Vol 9 (2023)
Modern consumer expectations have become highly diversified: they want more opportunities to meet diverse family needs (diversity of family members in age, gender, physical activity, etc. ,) and individual health goals with a huge variety of sensoria
Externí odkaz:
https://doaj.org/article/a18f8ce8015c45d889cfb9647ec60ce0
Autor:
Tamás Csurka, Adrienn Varga-Tóth, Dorottya Kühn, Géza Hitka, Katalin Badak-Kerti, Boglárka Alpár, József Surányi, László Ferenc Friedrich, Klára Pásztor-Huszár
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Animal blood is a valuable resource, which is usually not utilized in a value-added way by the industry like other animal by-products, even though it has plenty of benefits in terms of sustainability and human health, particularly against iron defici
Externí odkaz:
https://doaj.org/article/6f5953a1061a4ed389b6e826b5871322
Publikováno v:
A Hús. :41-44
A vashiány okozta vérszegénység globális szinten nagy problémát jelent a gyermekek körében. Ez a probléma megelőzhető, vagy kezelhető olyan, kifejezetten a gyermekek ízlését figyelembe vevő funkcionális élelmiszerekkel, amelyek nag
Publikováno v:
A Hús. :6-15
Az elmúlt évtizedben a hazai húsfogyasztási trendek nem igazán kedveztek a magasabb minőségi kategóriába sorolható marhahús előállításának. Ennek fő oka a pénzorientáltság és az emelkedő költségek, ezek kihatottak a hús ért
Substitution of milk allergen ingredient by blood plasma powder in custard with different sweeteners
Publikováno v:
Progress in Agricultural Engineering Sciences. 17:77-85
Animal blood is a by-product, which can be utilized in a value-adding way instead of being wasted. Allergen substitution is a good possibility especially for a substance that is difficult to substitute, such as milk. Blood plasma is a fluid with high
Publikováno v:
Progress in Agricultural Engineering Sciences. 17:87-98
Animal blood is a by-product, which can be utilized in a value-adding way instead of being wasted. Allergen substitution is an obvious possibility because many properties of blood plasma are similar to egg white. Techno-functional and sensory attribu
Autor:
B. Salamon, Emőke Szerdahelyi, Tamás Csurka, Klára Pásztor-Huszár, László Friedrich, Barbara Csehi
Publikováno v:
Acta Alimentaria. 50:333-340
Bovine blood samples were treated with high hydrostatic pressure (HHP) to examine the changes that may occur in the blood related to its colour, microbiological characteristics, protein denaturation, and dynamic viscosity. Pressure treatments were ca
Publikováno v:
Progress in Agricultural Engineering Sciences. 16:19-26
Blood coagulation is a process, which is initiated by certain physico-chemical effects. This process results in a change in the blood from the sol state, that is well suited for further processing, to gel state. 13 blood clotting factors take part in