TY - THES AU - Jaksics, Edina TI - Búza-, rozs- és zabfajták és malomipari termékeik összetételi és technológiai tulajdonságainak jellemzése PY - 2024 UR - https://m2.mtmt.hu/api/publication/34569162 ID - 34569162 LA - Hungarian DB - MTMT ER - TY - CONF AU - Jaksics, Edina AU - Farkas, Alexandra AU - Németh, Renáta AU - Schall, Eszter AU - Szentmiklóssy, Marietta AU - Tömösközi, Sándor TI - Gabonafajok és fajták technológiai tulajdonságainak monitorozása, a malomipari technológiákban rejlő termékfejlesztési lehetőségek T2 - Gabonafajok és fajták technológiai tulajdonságainak monitorozása, a malomipari technológiákban rejlő termékfejlesztési lehetőségek PY - 2023 SP - 5 UR - https://m2.mtmt.hu/api/publication/34563253 ID - 34563253 LA - Hungarian DB - MTMT ER - TY - BOOK AU - Jaksics, Edina AU - Farkas, Alexandra AU - Németh, Renáta AU - Schall, Eszter AU - Szentmiklóssy, Marietta AU - Tömösközi, Sándor TI - Gabonafajok és fajták technológiai tulajdonságainak monitorozása, a malomipari technológiákban rejlő termékfejlesztési lehetőségek PY - 2023 UR - https://m2.mtmt.hu/api/publication/34563250 ID - 34563250 LA - Hungarian DB - MTMT ER - TY - JOUR AU - Farkas, Alexandra AU - Szabó, Eszter AU - Horváth, Anna AU - Jaksics, Edina AU - Németh, Renáta AU - Tömösközi, Sándor TI - Development and application of a laboratory baking test for the characterisation of wholemeal oat flours JF - JOURNAL OF CEREAL SCIENCE J2 - J CEREAL SCI VL - 114 PY - 2023 SN - 0733-5210 DO - 10.1016/j.jcs.2023.103761 UR - https://m2.mtmt.hu/api/publication/34129447 ID - 34129447 N1 - Export Date: 14 September 2023 CODEN: JCSCD Correspondence Address: Farkas, A.; Research Group of Cereal Science and Food Quality, Hungary; email: farkas.alexandra@vbk.bme.hu LA - English DB - MTMT ER - TY - JOUR AU - Szentmiklóssy, Marietta AU - Jaksics, Edina AU - Farkas, Alexandra AU - Pusztai, Éva AU - Kemény, Sándor AU - Németh, Renáta AU - Tömösközi, Sándor TI - Fibre and short-chain carbohydrate composition in rye varieties, novel industrial milling fractions and breads JF - ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE J2 - ACTA ALIMENT VL - 52 PY - 2023 IS - 2 SP - 177 EP - 189 PG - 13 SN - 0139-3006 DO - 10.1556/066.2022.00221 UR - https://m2.mtmt.hu/api/publication/34025352 ID - 34025352 N1 - Funding Agency and Grant Number: [2017-1.3.1- VKE-2017-00004]; [TKP2021-EGA-02] Funding text: Acknowledgement We would like to thank the staff, of First Pest Mill and Bakery Ltd. namely Gabor Bidlo and Katalin Simon for their help during the milling experiments. Thank to Erika Sz u csne Makay for her help with the compositional measurements. This research was supported by 2017-1.3.1- VKE-2017-00004 and TKP2021-EGA-02. AB - Rye is an important raw material of bread due to tradition and its favourable nutritional and technological qualities. Despite the beneficial fibre composition, a special group of short-chain carbohydrates, the so called FODMAPs (fermentable oligo-, di-, monosaccharides and polyols) may cause problems for patients with irritable bowel syndrome. The aim of our work was to investigate the non-starch carbohydrate (dietary fibre compounds, short-chain carbohydrates) composition of rye varieties, and of their novel milling fractions obtained from industrial milling trials and test loaves made from them. Regarding fibre and short chain carbohydrate composition, rye varieties did not show significant differences. In new subfractions, fibre and FODMAP composition were described, among profiles most of them differ from commonly used flours, independently from variety. The yeast fermentation and baking caused a decrease in water-extractable arabinoxylan content, at the same time increased the substitution pattern of water-extractable arabinoxylans. Furthermore, breadmaking process decreased the fructan content, and therefore increased the fructose level, thus modifying the short-chain carbohydrate composition. Based on our knowledge, this research is among the first ones investigating the fibre and short-chain composition of rye from the seeds to the consumable final products. LA - English DB - MTMT ER - TY - CHAP AU - Tömösközi, Sándor AU - Jaksics, Edina AU - Kormosné Bugyi, Zsuzsanna AU - Németh, Renáta AU - Schall, Eszter AU - Mihály-Langó, Bernadett AU - Rakszegi, Marianna ED - Rakszegi, Marianna ED - Papageorgiou, Maria ED - M. Rocha, João TI - Screening and use of nutritional and health-related benefits of the minor crops T2 - Developing Sustainable and Health-Promoting Cereals and Pseudocereals PB - Academic Press CY - London SN - 9780323906890 PY - 2023 SP - 57 EP - 85 PG - 29 DO - 10.1016/B978-0-323-90566-4.00013-8 UR - https://m2.mtmt.hu/api/publication/33731339 ID - 33731339 N1 - Research Group of Cereal Science and Food Quality, Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, Hungary Research and Development Department, Cereal Research Non-Profit Ltd, Szeged, Hungary Cereal Breeding Department, Agricultural Institute, Centre for Agricultural Research, Martonvásár, Hungary Export Date: 15 June 2023 LA - English DB - MTMT ER - TY - JOUR AU - Jaksics, Edina AU - Németh, Renáta AU - Schall, Eszter AU - Szentmiklóssy, Marietta AU - Bidló, G. AU - Simon, K. AU - Tömösközi, Sándor TI - Study of the effects of heat treatment on the composition, functionality, and oxidative and hydrolytic stability of oat JF - CEREAL CHEMISTRY J2 - CEREAL CHEM VL - 100 PY - 2023 IS - 3 SP - 708 EP - 720 PG - 13 SN - 0009-0352 DO - 10.1002/cche.10646 UR - https://m2.mtmt.hu/api/publication/33636114 ID - 33636114 N1 - Funding Agency and Grant Number: Bakery Ltd. [2017-1.3.1-VKE-2017-00004, BME-EGA-02 -TKP2021]; Ministry for Innovation and Technology of Hungary from the National Research, Development and Innovation Fund Funding text: We would like to thank the staff of First Pest Mill and Bakery Ltd. Endre Csonka, Ferenc Meszaros, Tamas Tolmacsi for their help during the industrial experiments and Erika Szucsne Makay for her help with the compositional measurements. This research and breeding activity were supported by "GalgaGabona" Project (2017-1.3.1-VKE-2017-00004). The research reported here is the part of the BME-EGA-02 -TKP2021 project supported by the Ministry for Innovation and Technology of Hungary from the National Research, Development and Innovation Fund. LA - English DB - MTMT ER - TY - GEN AU - Szentmiklóssy, Marietta AU - Farkas, Alexandra AU - Jaksics, Edina AU - Tömösközi, Sándor TI - Rozs és zab fajták és kísérleti sütőipari termékek élelmi rost és rövidláncú szénhidrát (beleértve FODMAP) összetételének jellemzése PY - 2022 UR - https://m2.mtmt.hu/api/publication/33628116 ID - 33628116 N1 - Konferencia előadás LA - Hungarian DB - MTMT ER - TY - BOOK AU - Szentmiklóssy, Marietta AU - Jaksics, Edina AU - Farkas, Alexandra AU - Gábor, Bidló AU - Katalin, Simon AU - Németh, Renáta AU - Tömösközi, Sándor TI - Dietary fiber and short-chain carbohydrates composition of rye varieties and newly developed industrial milling fractions PY - 2022 UR - https://m2.mtmt.hu/api/publication/33627262 ID - 33627262 LA - English DB - MTMT ER - TY - GEN AU - Jaksics, Edina AU - Farkas, Alexandra AU - Németh, Renáta AU - Schall, Eszter AU - Szentmiklóssy, Marietta AU - Zsuzsanna, Kormosné Bugyi AU - Muskovics, Gabriella AU - Tömösközi, Sándor TI - Improving the conditions of human utilization of oat and rye in terms of processing technology and nutritional value PY - 2022 UR - https://m2.mtmt.hu/api/publication/33627140 ID - 33627140 LA - English DB - MTMT ER -