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4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts
Szalóki-Dorkó, Lilla [Szalóki-Dorkó, Lilla (Élelmiszertudomány), szerk.] Gyümölcs- és Zöldségfeldolgozás Technológia Tan... (MATE / ÉTTI / ÉTK)
;
Batáné Vidács, Ildikó [Batáné Vidács, Ildikó (Élelmiszer-mikrob...), szerk.] Élelmiszer-biotechnológiai kutatócsoport (MATE / ÉTTI)
;
Kumar, Pradeep [szerk.]
;
Pomázi, Andrea [Pomázi, Andrea (Mikrobiológia és ...), szerk.] Élelmiszer-mikrobiológia, -higiénia és -biztons... (MATE / ÉTTI / ÉMBTK)
;
Gere, Attila [Gere, Attila (Élelmiszertudományok), szerk.] Árukezelés, Kereskedelem, Ellátási Lánc és Érzé... (MATE / ÉTTI / ÉTK)
Angol nyelvű Konferenciakötet (Könyv) Tudományos
Megjelent: Élelmiszertudományért OKF Alapítvány, Bicske, Magyarország
2022
Konferencia:
4th FoodConf - International Conference on Food Science and Technology 2022-06-10 [Budapest, Magyarország]
Azonosítók
MTMT: 32873217
ISBN:
9786150154220
Teljes dokumentum:
http://foodconf.hu/files/BOA2022.pdf
Fejezetek
Adányi Nóra et al. Mycotoxin determination by immunosensors17. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 17
Meltem Boylu et al. Effects of meat substitution with oyster mushroom on the quality characteristics of sausages. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 18
Adrienn Varga-Tóth et al. Development and investigation of a prebiotic egg white based drink. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 20
Mourad R. et al. Studying the shelf-life of a probiotic fermented egg white milk product. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 21
Thanh Tung Pham et al. Effect of Cassava Starch Coating Blended with Gelatin and Plasticizers on Egg Quality During Storage. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 22
Szabó Gergő et al. Modified Atmosphere Packaging of 1-MCP treated Fresh-Cut Apple. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 23
Arijit Nath et al. Hydrolysis of milk proteins by different classes of protease: antioxidant capacity, antiangiotensin activity, allergenicity activity. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 24
Gabriella Kiskó et al. Effect of bacterial growth phase on the resistance to antimicrobials. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 26
Oktay Haykir et al. Applying redox potential measurement based method in the study of the enhanced heat resistance. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 27
Andrea Taczman Brückner et al. Removal of Pseudomonas aeruginosa biofilm in plastic bottles filled with different beverages. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 29
Bodor Zsanett et al. Revealing water spectral pattern changes in sunflower honey as a result of heat treatment using NIR. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 30
Zinabu Hailu Siyum et al. Monitoring of Banana Optical Properties by Laser Light Backscattering Imaging Technique during Drying. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 33
Abdul Hannan Bin et al. Bringing the conventional sensory laboratory into virtual reality (VR) for food sensory evaluation.. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 40
Dorina Szakál et al. Does strawberry scent influence gazing behaviour and choice?. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts pp. 43-43
Pradeep Kumar* et al. Investigation of extraction methods of walnut cake polyphenol components for further usage in edible coatings. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 44
Igor Gáspár et al. Testing high temperature 3D printing filaments from food safety aspect. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 46
Zhang M et al. Gas chromatographic determination of fatty acid composition in breast milk. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 52
Szerdahelyi Emőke et al. Effect of digestive enzymes on digestibility and biological value of mechanically deboned turkey meat. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 54
Ivett Jakab et al. Development of sunflower seed based milk analogue. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 55
Jean Carlo Vasconez et al. Influence of quinoa adjunct on the sweet and hopped wort composition. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 56
Ákos Kilin et al. Biodegradation of polylactic acid-based polymers. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 57
Munkhnasan Enkhbold et al. Improvement of shelf-life of beef using lactic acid, Na-ascorbate mixture, and potassium sorbate. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 58
Majd Elayan et al. The Effect of Storage on Fortified Liquid Egg Products Properties. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 59
G. Jónás et al. Effect of high hydrostatic pressure and heat treatment sequence on color, texture and water holding capacity of meat batter. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 61
Flóra Vitális et al. Investigation of Monilinia fructigena fungal infection in sour cherries with hyperspectral imaging. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 65
AlOudat Mohammad et al. Comparison of organoleptic characteristics of ready-to-eat and home-cooked meals based on the same recipes. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 66
Berisha K et al. Fatty acid composition of traditional sausage produced in Kosovo. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 68
Efaishe Kavela et al. Colour stability of crossbred elderberry genotypes after heat treatment. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 69
Sabrine Labidi et al. The effect of temperature and sodium chloride on the growth of Listeria monocytogenes. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 70
M Ban Thi et al. Tracing the geochemical origin of fruits grown in different regions of Hungary with data analysis of metal content.. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 71
Donia Chaabane et al. Microencapsulation of Extra Virgin Olive Oil by freeze Drying: Effect of Wall Materials Composition and Emulsification Method. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 72
Bilkei Fanni et al. Digestibility of powdered milk protein concentrate – an in vitro study. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 73
Gizella Sipiczki et al. Effect of aeration and manganese concentration on pigment production by Yarrowia yeast. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 75
Csongor Mátyás Lei et al. Brewing industry relevant properties of Brettanomyces yeasts. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 77
Eya Yakdhane et al. The performance of microtester as a redox potential measurement for microbial detection and quantification. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 78
Surányi Botond et al. Analyzing the effect of culture media composition on Gram-positive bacteria’s peptide mass fingerprint. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 79
Nóra de Jonge et al. Comparative study of coffee substitutes. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 80
Anna Visy et al. Examination of the effect of relative humidity on different properties of pork loin during curing and ageing. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 81
Györéné Kis Gyöngyi et al. Consumer perceptions towards organic food in Hungary. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts pp. 83-83
Tormási Judit et al. Assessment of nutrient bioaccessibility by digestion simulation – a potential tool for functional food development. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts pp. 86-86
Fatjona Fejzullahu et al. New insights into the acidification techniques of fruit mash during fermentation process. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 87
Mariem Majadi et al. Application of near infrared spectroscopy for the detection of honey adulteration. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 88
Koppány László Majzinger et al. Effect of HHP treatment on lipid oxidation processes in mangalica bacon. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 89
Giseli Cristina da et al. Study of the antagonistic activity of yeasts isolated from fruits belonging to Rosaceae family against Galactomyces geotrichum. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 91
Karina Ilona Hidas et al. The effect of different sucrose concentrations on the rheological and functional properties of frozen-thawed liquid egg yolk. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 94
Haruna Gado Yakubu et al. Establishing the impact of improved feeding on the quality of dairy products using correlative analytical technologies. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 95
Annamária Barkó et al. The effect of high hydrostatic pressure treatment on the physico-chemical and technofunctional properties of suspensions made of protein powders of animal origin. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 96
Endrit Hasani et al. The effect of mild heat treatment on inactivation of pathogenic Enterococcus faecalis in model nutrition media and chicken breast. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 97
Juan Pablo Aguinaga et al. Characterization of coffee capsules and prediction of sensory attributes by e-tongue. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 99
Balkis Aouadi et al. Can Aquaphotomics ascertain the authenticity of Tomato powder extracts?. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 101
Horváth-Mezőfi Zsuzsanna et al. Effect of 1-MCP treatment on tomato postharvest physiological behavior. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 102
Göb Mónika et al. Effect of UV and ozone treatment on the microbiological properties of microgreens. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 103
Lugasi Andrea. Sensory and quality characteristics of artisan breads. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts pp. 106-106
Lugasi Andrea et al. Diet and physical activity of university students during COVID-19 pandemic measured by semiquantitative food frequency questionnaire. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 108.
Bognár Kitti Annamária et al. Technologies for ensuring crop safety and quality in the food supply chain. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 110
Tamás Csurka et al. Effect of enrichment with high biological value animal products on techno-functional properties of ice creams. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 114
József Mihalkó. Comparative analysis of meat raw materials. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 118
Arijit Nath et al. Bioaccessibility of amino acids and antioxidant properties in heat- and lactase- treated milk during in vitro digestion. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 119
Enikő Horváth- Szanics et al. Determination of chitin content in insects. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts pp. 122-122
Erika E. Szabó et al. Development of a DNA-based quick test for the detection of soy in food. (2022) Megjelent: 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts p. 32873217
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