TY - JOUR AU - Tormási , Judit AU - Benes, Eszter Luca AU - Matkovits, Anna AU - Abrankó, László TI - The Impact of Sour Cherry Juice (Prunus Cerasus) on Reducing Glucose Release During in Vitro Starch Digestion JF - SOCIAL SCIENCE RESEARCH NETWORK: SSRN J2 - SOC SCI RES NETW (SSRN) PY - 2024 SN - 1556-5068 UR - https://m2.mtmt.hu/api/publication/34820001 ID - 34820001 LA - English DB - MTMT ER - TY - CHAP AU - Koris, András AU - Csighy, Attila AU - Kenbon, Beyene Abdisa AU - Ashish, Sujay AU - Némethné Szerdahelyi, Emőke AU - Takács, Krisztina AU - Abrankó, László AU - Nath, Arijit TI - Modifications of Food Proteins to Biologically active Peptides by Enzymatic and Microbial routes T2 - Műszaki Kémiai Napok 2023 Konferencia PB - Pannon Egyetem CY - Veszprém SN - 9789633962565 PY - 2023 SP - n.a UR - https://m2.mtmt.hu/api/publication/34503458 ID - 34503458 LA - English DB - MTMT ER - TY - CHAP AU - Nath, Arijit AU - Csighy, Attila AU - Kenbon, Beyene Abdisa AU - Ashish, Sujay AU - Mercy, Mukite Barasa AU - Albert, Krisztina AU - Némethné Szerdahelyi, Emőke AU - Takács, Krisztina AU - Kaszab, Tímea AU - Abrankó, László AU - Koris, András TI - Yogurt from Lactosylated and Non-lactosylated Milk proteins by Enzymatic and Microbial fermentation – Physical and Biochemical perspectives T2 - Műszaki Kémiai Napok 2023 Konferencia PB - Pannon Egyetem CY - Veszprém SN - 9789633962565 PY - 2023 SP - n.a UR - https://m2.mtmt.hu/api/publication/34503315 ID - 34503315 LA - English DB - MTMT ER - TY - CHAP AU - Nath, Arijit AU - Csighy, Attila AU - Kenbon, Beyene Abdisa AU - Ashish, Sujay AU - Mercy, Mukite Barasa AU - Albert, Krisztina AU - Némethné Szerdahelyi, Emőke AU - Takács, Krisztina AU - Kaszab, Tímea AU - Abrankó, László AU - Koris, András TI - Laktozilált és nem-laktozilált tejfehérjékből enzimatikus és mikrobiális fermentációval előállított joghurtok vizsgálata - fizikai és biokémiai szempontokból T2 - Műszaki Kémiai Napok 2023 Konferencia PB - Pannon Egyetem CY - Veszprém SN - 9789633962565 PY - 2023 SP - 14 UR - https://m2.mtmt.hu/api/publication/34425577 ID - 34425577 LA - Hungarian DB - MTMT ER - TY - CHAP AU - Tormási , Judit AU - Abrankó, László TI - Bioaktív komponenseket tartalmazó élelmiszerek hatása a trigliceridek emészthetőségére és a fehérje emésztésre T2 - MKE 4. Nemzeti Konferencia 2023 PB - Magyar Kémikusok Egyesülete (MKE) CY - Eger SN - 9786156018182 PY - 2023 SP - n.a. UR - https://m2.mtmt.hu/api/publication/34165718 ID - 34165718 LA - Hungarian DB - MTMT ER - TY - CONF AU - Tormási , Judit AU - Benes, Eszter Luca AU - Abrankó, László TI - SOUR CHERRY (Prunus cerasus) JUICE DECREASES STARCH BIOACCESSIBILITY OF WHITE BREAD T2 - 4th International Conference on Food Bioactives & Health (FBHC 2023) SN - 9788090836457 PY - 2023 SP - 272 UR - https://m2.mtmt.hu/api/publication/34164069 ID - 34164069 LA - English DB - MTMT ER - TY - CHAP AU - Tormási , Judit AU - Berki, Mária AU - Lengyelné Kónya, Éva AU - Tömösköziné Farkas, Rita AU - Abrankó, László TI - Élelmi fehérjék tápértékbecslése emésztésszimulációval T2 - MKE 4. Nemzeti Konferencia 2023 PB - Magyar Kémikusok Egyesülete (MKE) CY - Eger SN - 9786156018182 PY - 2023 SP - Élelmi fehérjék UR - https://m2.mtmt.hu/api/publication/34163934 ID - 34163934 LA - Hungarian DB - MTMT ER - TY - JOUR AU - Tormási , Judit AU - Abrankó, László TI - Lipid digestibility of sour cream and its analogue during in vitro digestion simulation and co‐consumption with cooked pasta JF - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY J2 - INT J FOOD SCI TECH VL - 58 PY - 2023 IS - 12 SP - 6330 EP - 6341 PG - 12 SN - 0950-5423 DO - 10.1111/ijfs.16741 UR - https://m2.mtmt.hu/api/publication/34161862 ID - 34161862 AB - Lipid digestibility of a high fat dairy product (sour cream (SC) containing milk fat) and its analogue (SCA; containing palm oil) was performed during in vitro digestion simulation using the Infogest method. Extent of lipolysis and fatty acid‐specific digestibility was determined using gastric lipase (GL) and pancreatic lipase (PL) or only PL. Milk fat from SC showed lower digestibility than palm oil from SCA and it was shown that GL has an important effect on short and medium chained fatty acids (SCFAs and MCFAs) however inhibition of GL is not the main cause of lowered lipid digestibility of SC. Structural analysis using fluorescent microscopy showed that the lower digestibility of milk fat is due to flocculation of globules, an effect not occurring with palm oil droplets. Moreover, lipid digestibility was evaluated in a real meal during co‐digestion simulations with cooked pasta. In this scenario, while lipid digestibility of SCA remained unchanged, extent of lipolysis of SC increased although only during digestion simulation using both enzymes (GL+PL). Results show that the flocculation protecting effect of pasta proteins during gastric digestion of SC. The proposed effect is underlined with the FA‐specific results showing an increase of GL‐preferred FAs, SCFAs and MCFAs. LA - English DB - MTMT ER - TY - JOUR AU - Tormási , Judit AU - Abrankó, László TI - Impact of Grape Seed Powder and Black Tea Brew on Lipid Digestion—An In Vitro Co-Digestion Study with Real Foods JF - NUTRIENTS J2 - NUTRIENTS VL - 15 PY - 2023 IS - 10 SN - 2072-6643 DO - 10.3390/nu15102395 UR - https://m2.mtmt.hu/api/publication/33870774 ID - 33870774 AB - Effects of two foods with bioactive constituents (black tea brew, BTB and grape seed powder, GSP) on lipid digestibility was studied. Lipolysis inhibitory effect of these foods was examined using two test foods (cream and baked beef) with highly different fatty acid (FA) composition. Digestion simulations were performed either using both gastric and pancreatic lipase, or only with pancreatic lipase according to the Infogest protocol. Lipid digestibility was assessed based on the bioaccessible FAs. Results showed the triacylglycerols containing short- and medium-chain FAs (SCFA and MCFA) are non-preferred substrates for pancreatic lipase; however, this is not characteristic for GL. Our findings suggest that both GSP and BTB primarily affect the lipolysis of SCFAs and MCFAs, because the dispreference of pancreatic lipase towards these substrates was further enhanced as a result of co-digestion. Interestingly, GSP and BTB similarly resulted in significant decrease in lipolysis for cream (containing milk fat having a diverse FA profile), whereas they were ineffective in influencing the digestion of beef fat, having simpler FA profile. It highlights that the characteristics of the dietary fat source of a meal can be a key determinant on the observed extent of lipolysis when co-digested with foods with bioactive constituents. LA - English DB - MTMT ER - TY - CHAP AU - Tormási , Judit AU - Berki, Mária AU - Lengyelné Kónya, Éva AU - Tömösköziné Farkas, Rita AU - Nagy, Katalin AU - Abrankó, László ED - Szalóki-Dorkó, Lilla ED - Batáné Vidács, Ildikó ED - Kumar, Pradeep ED - Pomázi, Andrea ED - Gere, Attila TI - Assessment of nutrient bioaccessibility by digestion simulation – a potential tool for functional food development T2 - 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts PB - Élelmiszertudományért OKF Alapítvány CY - Bicske SN - 9786150154220 PY - 2022 SP - 86 EP - 86 PG - 1 UR - https://m2.mtmt.hu/api/publication/33249601 ID - 33249601 LA - English DB - MTMT ER -