TY - CHAP AU - Tóth, Adrienn AU - Németh, Csaba AU - Csurka, Tamás AU - Balla, Csaba AU - Lőrincz, Attila AU - Friedrich, László Ferenc ED - Bodor, Zsanett TI - A fehérjetartalom növelésének lehetőségei tojásalapú termékekben T2 - II. FKF Szimpózium Konferencia Kiadvány PB - Magyar Kémikusok Egyesülete (MKE) CY - Budapest SN - 9786156018052 PY - 2021 SP - 47 EP - 53 PG - 7 UR - https://m2.mtmt.hu/api/publication/32853685 ID - 32853685 LA - Hungarian DB - MTMT ER - TY - CONF AU - Tóth, Adrienn AU - Németh, Csaba AU - Csurka, Tamás AU - Balla, Csaba AU - Lőrincz, Attila AU - Friedrich, László Ferenc ED - Ádám, Adél ED - Bana, Péter ED - Bodor, Zsanett ED - Hegedűs, Marica ED - Simon, Fruzsina ED - Ziegenheim, Szilveszter TI - A FEHÉRJETARTALOM NÖVELÉSÉNEK LEHETŐSÉGEI TOJÁSALAPÚ TERMÉKEKBEN T2 - II. FKF Szimpózium Absztraktfüzet PB - Magyar Kémikusok Egyesülete (MKE) C1 - Budapest PY - 2021 SP - 39 UR - https://m2.mtmt.hu/api/publication/32082403 ID - 32082403 LA - Hungarian DB - MTMT ER - TY - CHAP AU - Tóth, Adrienn AU - Németh, Csaba AU - Hidas, Karina Ilona AU - Attila, Nagy AU - Balla, Csaba AU - Friedrich, László Ferenc ED - Kakurinov, Vladimir TI - MODELLING OF HEAT TREATMENT’S EFFECTS ON TECHNO FUNCTIONAL PROPERTIES OF AN EGG WHITE BASED SOUR CREAM REPLACEMENT PRODUCT T2 - Food quality and safety, health and nutrition Book of abstracta PB - Consulting and Training Center KEY CY - Skopje SN - 9786084565154 PY - 2021 SP - 82 EP - 83 PG - 2 UR - https://m2.mtmt.hu/api/publication/32080289 ID - 32080289 LA - English DB - MTMT ER - TY - CHAP AU - Németh, Csaba AU - Nagy, Attila AU - Tóth, Kálmán AU - Balla, Csaba AU - Tóth, Adrienn AU - Póti, Péter ED - Antal, Emese ED - Biró, Lajos ED - Gelencsér, Éva ED - Lugasi, Andrea ED - Rurik, Imre TI - Előkísérletek egész tojás héjának kis hőmérsékletű hőkezeléséhez T2 - Magyar Táplálkozástudományi Társaság XLIV. Vándorgyűlése programja és az előadások összefoglalói PB - Magyar Táplálkozástudományi Társaság CY - Budapest SN - 9786155606090 PY - 2019 SP - 39 EP - 39 PG - 1 UR - https://m2.mtmt.hu/api/publication/30919544 ID - 30919544 LA - Hungarian DB - MTMT ER - TY - JOUR AU - Castillo, L A AU - Horváth, F AU - Nyulasné Zeke, Ildikó Csilla AU - Friedrich, László Ferenc AU - Balla, Csaba AU - Németh, Z AU - Póti, Péter TI - High hydrostatic pressure: Can we trust published data? JF - ACTA UNIVERSITATIS SAPIENTIAE ALIMENTARIA J2 - ACTA UNIV SAP ALIMENTARIA VL - 8 PY - 2015 SP - 86 EP - 94 PG - 9 SN - 1844-7449 UR - https://m2.mtmt.hu/api/publication/24637657 ID - 24637657 N1 - http://www.acta.sapientia.ro/acta-alim/C8/alim8-8.pdf LA - English DB - MTMT ER - TY - JOUR AU - Németh, Cs AU - Castillo, L A AU - Horváth, F AU - Nyulasné Zeke, Ildikó Csilla AU - Friedrich, László Ferenc AU - Balla, Csaba AU - Németh, Z AU - Póti, Péter TI - High hydrostatic pressure: Can we trust published data? JF - ACTA UNIVERSITATIS SAPIENTIAE ALIMENTARIA J2 - ACTA UNIV SAP ALIMENTARIA VL - 8 PY - 2015 IS - 1 SP - 86 EP - 94 PG - 9 SN - 1844-7449 UR - https://m2.mtmt.hu/api/publication/3012025 ID - 3012025 LA - English DB - MTMT ER - TY - JOUR AU - Tóth, Adrienn AU - Palotás, Péter AU - Németh, Csaba AU - Csehi, Barbara AU - Castillo Argüello, Luis Alberto AU - Friedrich, László Ferenc AU - Balla, Csaba AU - Póti, Péter TI - Increasing shelf life of fish through high hydrostatic pressure treatment JF - JOURNAL OF HYGIENIC ENGINEERING AND DESIGN J2 - J HYG ENG DES VL - 12 PY - 2015 SP - 118 EP - 122 PG - 5 SN - 1857-8489 UR - https://m2.mtmt.hu/api/publication/2942965 ID - 2942965 LA - English DB - MTMT ER - TY - CONF AU - Németh, Csaba AU - Tóth, Adrienn AU - Palotás, Péter AU - Surányi, József AU - Nyulasné Zeke, Ildikó Csilla AU - Csehi, Barbara AU - Castillo Argüello, Luis Alberto AU - Friedrich, László Ferenc AU - Balla, Csaba ED - The, Malta Consolider Group TI - HHP treatment of liquid egg at 200-350 MPa T2 - International Conference on High Pressure Science and Technology C1 - Madrid PY - 2015 SP - 270 PG - 1 UR - https://m2.mtmt.hu/api/publication/2940939 ID - 2940939 LA - English DB - MTMT ER - TY - CHAP AU - Tóth, Adrienn AU - Palotás, Péter AU - Németh, Csaba AU - Csehi, Barbara AU - Castillo Argüello, Luis Alberto AU - Friedrich, László Ferenc AU - Balla, Csaba AU - Póti, Péter ED - Consulting, null ED - Training, Centre KEY TI - Increasing shelf life of fish through high hydrostatic pressure treatment T2 - Hygienic Engineering and Design, Food Quality and Safety PB - s.n. CY - Ohrid SN - 9786084565079 ET - 0 PY - 2015 SP - - UR - https://m2.mtmt.hu/api/publication/2940904 ID - 2940904 LA - English DB - MTMT ER - TY - JOUR AU - Fogarassy, Eszter Karolina AU - Békássyné Molnár, Erika AU - Balla, Csaba AU - Vatai, Gyula TI - Concentration of apricot juice using complex membrane technology JF - ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE J2 - ACTA ALIMENT VL - 44 PY - 2015 IS - 1 SP - 39 EP - 50 PG - 12 SN - 0139-3006 DO - 10.1556/AAlim.44.2015.1.3 UR - https://m2.mtmt.hu/api/publication/2849934 ID - 2849934 N1 - Department of Food Engineering, Faculty of Food Science, Corvinus University of Budapest, Ménesi út 44, Budapest, H-1118, Hungary Department of Refrigeration and Livestocks' Products Technology, Faculty of Food Science, Corvinus University of Budapest, Ménesi út 43-45, Budapest, H-1118, Hungary Cited By :1 Export Date: 8 April 2021 Correspondence Address: Bekassy-Molnar, E.; Department of Food Engineering, Faculty of Food Science, Corvinus University of Budapest, Ménesi út 44, Hungary Department of Food Engineering, Faculty of Food Science, Corvinus University of Budapest, Ménesi út 44, Budapest, H-1118, Hungary Department of Refrigeration and Livestocks' Products Technology, Faculty of Food Science, Corvinus University of Budapest, Ménesi út 43-45, Budapest, H-1118, Hungary Cited By :1 Export Date: 13 April 2021 Correspondence Address: Bekassy-Molnar, E.; Department of Food Engineering, Faculty of Food Science, Corvinus University of Budapest, Ménesi út 44, Hungary Department of Food Engineering, Faculty of Food Science, Corvinus University of Budapest, Ménesi út 44, Budapest, H-1118, Hungary Department of Refrigeration and Livestocks' Products Technology, Faculty of Food Science, Corvinus University of Budapest, Ménesi út 43-45, Budapest, H-1118, Hungary Cited By :1 Export Date: 20 April 2021 Correspondence Address: Bekassy-Molnar, E.; Department of Food Engineering, Faculty of Food Science, Corvinus University of Budapest, Ménesi út 44, Hungary Department of Food Engineering, Faculty of Food Science, Corvinus University of Budapest, Ménesi út 44, Budapest, H-1118, Hungary Department of Refrigeration and Livestocks' Products Technology, Faculty of Food Science, Corvinus University of Budapest, Ménesi út 43-45, Budapest, H-1118, Hungary Cited By :1 Export Date: 21 April 2021 Correspondence Address: Bekassy-Molnar, E.; Department of Food Engineering, Faculty of Food Science, Corvinus University of Budapest, Ménesi út 44, Hungary AB - 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. LA - English DB - MTMT ER -