@inproceedings{MTMT:32853685,
	title = {A fehérjetartalom növelésének lehetőségei tojásalapú termékekben},
	url = {https://m2.mtmt.hu/api/publication/32853685},
	author = {Tóth, Adrienn and Németh, Csaba and Csurka, Tamás and Balla, Csaba and Lőrincz, Attila and Friedrich, László Ferenc},
	booktitle = {II. FKF Szimpózium Konferencia Kiadvány},
	unique-id = {32853685},
	year = {2021},
	pages = {47-53},
	orcid-numbers = {Tóth, Adrienn/0000-0001-8360-2661}
}

@CONFERENCE{MTMT:32082403,
	title = {A FEHÉRJETARTALOM NÖVELÉSÉNEK LEHETŐSÉGEI TOJÁSALAPÚ TERMÉKEKBEN},
	url = {https://m2.mtmt.hu/api/publication/32082403},
	author = {Tóth, Adrienn and Németh, Csaba and Csurka, Tamás and Balla, Csaba and Lőrincz, Attila and Friedrich, László Ferenc},
	booktitle = {II. FKF Szimpózium Absztraktfüzet},
	unique-id = {32082403},
	year = {2021},
	pages = {39},
	orcid-numbers = {Tóth, Adrienn/0000-0001-8360-2661}
}

@{MTMT:32080289,
	title = {MODELLING OF HEAT TREATMENT’S EFFECTS ON TECHNO FUNCTIONAL PROPERTIES OF AN EGG WHITE BASED SOUR CREAM REPLACEMENT PRODUCT},
	url = {https://m2.mtmt.hu/api/publication/32080289},
	author = {Tóth, Adrienn and Németh, Csaba and Hidas, Karina Ilona and Attila, Nagy and Balla, Csaba and Friedrich, László Ferenc},
	booktitle = {Food quality and safety, health and nutrition Book of abstracta},
	unique-id = {32080289},
	year = {2021},
	pages = {82-83},
	orcid-numbers = {Tóth, Adrienn/0000-0001-8360-2661; Hidas, Karina Ilona/0000-0002-5499-0623}
}

@{MTMT:30919544,
	title = {Előkísérletek egész tojás héjának kis hőmérsékletű hőkezeléséhez},
	url = {https://m2.mtmt.hu/api/publication/30919544},
	author = {Németh, Csaba and Nagy, Attila and Tóth, Kálmán and Balla, Csaba and Tóth, Adrienn and Póti, Péter},
	booktitle = {Magyar Táplálkozástudományi Társaság XLIV. Vándorgyűlése programja és az előadások összefoglalói},
	unique-id = {30919544},
	year = {2019},
	pages = {39-39},
	orcid-numbers = {Tóth, Adrienn/0000-0001-8360-2661}
}

@article{MTMT:24637657,
	title = {High hydrostatic pressure: Can we trust published data?},
	url = {https://m2.mtmt.hu/api/publication/24637657},
	author = {Castillo, L A and Horváth, F and Nyulasné Zeke, Ildikó Csilla and Friedrich, László Ferenc and Balla, Csaba and Németh, Z and Póti, Péter},
	journal-iso = {ACTA UNIV SAP ALIMENTARIA},
	journal = {ACTA UNIVERSITATIS SAPIENTIAE ALIMENTARIA},
	volume = {8},
	unique-id = {24637657},
	issn = {1844-7449},
	year = {2015},
	eissn = {2066-7744},
	pages = {86-94}
}

@article{MTMT:3012025,
	title = {High hydrostatic pressure: Can we trust published data?},
	url = {https://m2.mtmt.hu/api/publication/3012025},
	author = {Németh, Cs and Castillo, L A and Horváth, F and Nyulasné Zeke, Ildikó Csilla and Friedrich, László Ferenc and Balla, Csaba and Németh, Z and Póti, Péter},
	journal-iso = {ACTA UNIV SAP ALIMENTARIA},
	journal = {ACTA UNIVERSITATIS SAPIENTIAE ALIMENTARIA},
	volume = {8},
	unique-id = {3012025},
	issn = {1844-7449},
	year = {2015},
	eissn = {2066-7744},
	pages = {86-94}
}

@article{MTMT:2942965,
	title = {Increasing shelf life of fish through high hydrostatic pressure treatment},
	url = {https://m2.mtmt.hu/api/publication/2942965},
	author = {Tóth, Adrienn and Palotás, Péter and Németh, Csaba and Csehi, Barbara and Castillo Argüello, Luis Alberto and Friedrich, László Ferenc and Balla, Csaba and Póti, Péter},
	journal-iso = {J HYG ENG DES},
	journal = {JOURNAL OF HYGIENIC ENGINEERING AND DESIGN},
	volume = {12},
	unique-id = {2942965},
	issn = {1857-8489},
	year = {2015},
	pages = {118-122},
	orcid-numbers = {Tóth, Adrienn/0000-0001-8360-2661}
}

@CONFERENCE{MTMT:2940939,
	title = {HHP treatment of liquid egg at 200-350 MPa},
	url = {https://m2.mtmt.hu/api/publication/2940939},
	author = {Németh, Csaba and Tóth, Adrienn and Palotás, Péter and Surányi, József and Nyulasné Zeke, Ildikó Csilla and Csehi, Barbara and Castillo Argüello, Luis Alberto and Friedrich, László Ferenc and Balla, Csaba},
	booktitle = {International Conference on High Pressure Science and Technology},
	unique-id = {2940939},
	year = {2015},
	pages = {270-271}
}

@inproceedings{MTMT:2940904,
	title = {Increasing shelf life of fish through high hydrostatic pressure treatment},
	url = {https://m2.mtmt.hu/api/publication/2940904},
	author = {Tóth, Adrienn and Palotás, Péter and Németh, Csaba and Csehi, Barbara and Castillo Argüello, Luis Alberto and Friedrich, László Ferenc and Balla, Csaba and Póti, Péter},
	booktitle = {Hygienic Engineering and Design, Food Quality and Safety},
	unique-id = {2940904},
	year = {2015},
	pages = {-}
}

@article{MTMT:2849934,
	title = {Concentration of apricot juice using complex membrane technology},
	url = {https://m2.mtmt.hu/api/publication/2849934},
	author = {Fogarassy, Eszter Karolina and Békássyné Molnár, Erika and Balla, Csaba and Vatai, Gyula},
	doi = {10.1556/AAlim.44.2015.1.3},
	journal-iso = {ACTA ALIMENT},
	journal = {ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE},
	volume = {44},
	unique-id = {2849934},
	issn = {0139-3006},
	abstract = {In this study, pressed apricot ( Prunus armeniaca L.) juice was concentrated using complex membrane technology with different module combinations: UF-RO-OD, UF-RO-MD, UF-NF-OD and UF-NF-MD. In case of the best combination a cross-flow polyethylene ultrafiltration membrane (UF) was applied for clarification, after which preconcentration was done using reverse osmosis (RO) with a polyamide membrane, and the final concentration was completed by osmotic distillation (OD) using a polypropylene module. The UF-RO-OD procedure resulted in a final concentrate with a 65-70 °Brix dry solid content and an excellent quality juice with high polyphenol content and high antioxidant capacity.Nanofiltration (NF) and membrane distillation (MD) were not proper economic solutions.The influence of certain operation parameters was examined experimentally. Temperatures of UF and RO were: 25, 30, and 35 °C, and of OD 25 °C. Recycle flow rates were: UF: 1, 1.5, and 2 m 3 h −1 ; RO: 200, 400, and 600 l h −1 ; OD: 20, 30 and 40 l h −1 . The flow rates in the module were expressed by the Reynolds number, as well. Based on preliminary experiments, the transmembrane pressures of UF and RO filtration were 4 bar and 50 bar, respectively. Each experimental run was performed three times. The following optimal operation parameters provided the lowest total cost: UF: 35 °C, 2 m 3 h −1 , 4 bar; RO: 35 °C, 600 l h −1 , 50 bar; OD: 20, 30 and 40 l h −1 ; temperature 25 °C.In addition, experiments were performed for apricot juice concentration by evaporation, which technique is widely applied in the industry using vacuum and low temperature.For description the UF filtration, a dynamic model and regression by SPSS 14.0 statistics software were applied.},
	year = {2015},
	eissn = {1588-2535},
	pages = {39-50}
}