Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Zsuzsanna Cserhalmi"'
Autor:
Krisztina Takács, Erika E. Szabó, András Nagy, Zsuzsanna Cserhalmi, János Falusi, Éva Gelencsér
Publikováno v:
Journal of Food Science and Technology. 59:4436-4445
Kunitz (KTI) and Bowman-Birk (BBI) trypsin inhibitors were characterized in soybean seeds. Cultivars having KTI/BBI (Pannónia Kincse, PK) or lacking KTI (Aries; Hilario; Bahia) were assessed with well-characterized soybean varieties having Ti-a or t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36aefc4c71a28d6698de90300cbaa6d8
https://doi.org/10.1007/s13197-022-05523-z
https://doi.org/10.1007/s13197-022-05523-z
Autor:
Krisztina, Takács, Erika E, Szabó, András, Nagy, Zsuzsanna, Cserhalmi, János, Falusi, Éva, Gelencsér
Publikováno v:
Journal of food science and technology. 59(11)
Kunitz (KTI) and Bowman-Birk (BBI) trypsin inhibitors were characterized in soybean seeds. Cultivars having KTI/BBI (Pannónia Kincse, PK) or lacking KTI (Aries; Hilario; Bahia) were assessed with well-characterized soybean varieties having Ti-a or t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::1fbc8e10e1f01bca9db5fff8da92e3e0
https://pubmed.ncbi.nlm.nih.gov/36193476
https://pubmed.ncbi.nlm.nih.gov/36193476
Autor:
Zsuzsanna Cserhalmi, Attila Kiss, Tibor Halasi, Magdolna Nagy-Gasztonyi, Erzsébet Némedi, József Csáki, Krisztina Takács, Zoltán Naár, Andras Nagy
Publikováno v:
Journal of Food Measurement and Characterization. 13:2696-2704
Pseudocereals are recently positioned at the forefront of interest, as they are eminent sources of several beneficial bioactive components, such as flavonoids. Noodles of specific composition comprising buckwheat and amaranth have been involved in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f2615f2e8d25e876bf5ec271215085d
https://doi.org/10.1007/s11694-019-00190-9
https://doi.org/10.1007/s11694-019-00190-9
Publikováno v:
ETP International Journal of Food Engineering. :136-139
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bdce7e829aa1fbd01fe2fadae9799880
https://doi.org/10.18178/ijfe.4.2.136-139
https://doi.org/10.18178/ijfe.4.2.136-139
Autor:
Zoltán Naár, Lilla Szalóki-Dorkó, Nagy Gabor Zsolt, Andras Nagy, Zsuzsanna Cserhalmi, Sarra Jribi, Sarra Marzougui, Hajer Debbabi, Ildikó Bata-Vidács, Hela Gliguem
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
Sprouting is a green technology contributing in improving cereals and pulses nutritional properties. However sprouts have a high water content limiting their shelf-life. This research focused on the impact of drying technology on physico-chemical, fu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb3e185e44c49dc34ed71914778eb7e4
https://doi.org/10.4995/ids2018.2018.7377
https://doi.org/10.4995/ids2018.2018.7377
Publikováno v:
Periodica Polytechnica Chemical Engineering. 58:111-116
In this study, combined microwave vacuum drying (MVD) with hot-air drying was evaluated, and then compared with hot-air drying and freeze drying, by the quality of the created product. The aim was to show that MVD is a strong quality competitor with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1dd47b97737bd2c0b209d2f8a0712438
https://doi.org/10.3311/ppch.7082
https://doi.org/10.3311/ppch.7082
Autor:
Agnes Sass-Kiss, István Dalmadi, Zsuzsanna Cserhalmi, David B. Kantor, Piroska Hartyáni, Marianna Toth-Markus
Publikováno v:
Innovative Food Science & Emerging Technologies. 12:255-260
The consumers have increasing desire towards fresh, long shelf-life and healthy products by consisting favourable sensory properties. As an ambivalent fact appears that the product should meet all these requirements and should be consumable long time
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45068f4e47e8fb70a51271a617dfde64
https://doi.org/10.1016/j.ifset.2011.04.008
https://doi.org/10.1016/j.ifset.2011.04.008