BiosysFoodEng 2021
4th International Conference on Biosystems and Food Engineering
Proceedings
- In vitro study of the nutritional characteristics of different gluten-free, lentil-based biscuits
Anna Júlia Éliás ; Réka Juhász ; Lívia Hajas ; Csilla Benedek. PDF E401 1pp
- Is it Safe to Eat Locally? An Empirical Research on Albanian Consumers
Elena Kokthi ; Drita Kruja ; Fatmir Guri ; Oltjana Zoto. PDF E402 10pp
- Co-consumption of broccoli alters the fat bioaccessibility in baked cap meal. An in vitro study.
Judit Tormási ; László Abrankó. PDF E403 1pp
- Microgreens as a new source of food raw materials
Ágota Kovácsné Madar ; Mária Takácsné Hájos. PDF E404 1pp
- The applicability of Napping in the analysis of fermented foods and beverages
Márton István ; Zoltán Kókai. PDF E405 8pp
- Investigation of pseudo-cereal-based beverages enriched with antioxidants, protein and fibre
Dorottya Krisztina Vajdovich ; Zsanett Bodor ; Csilla Benedek dr. PDF E406 1pp
- Comparison of drying and jam processing of jujube(Ziziphus Jujuba L.)fruit and storage effects on quality parameters, sensorial Characteristics, and antioxidant potential
Luziana Hoxha ; Renata Kongoli. PDF E407 8pp
- Synthesis of Lactic Acid by Alkaline Hydrothermal Conversion
Anna Pocsai ; Pablo J. Arauzo ; Andrea Kruse. PDF E408 1pp
- Rice husk as a bio-adsorbent for ammonium removal
Hadid Sukmana ; Cecilia Hodur. PDF E409 1pp
- Effect of Post Lactase Treatment on the Heat-induced Lactosylated Milk protein
Mercy Mukite Barasa ; Arijit Nath ; László Abrankó. PDF E410 1pp
- Food engineering at the farm level - improving food quality through feeding
BÁZÁR György ; YAKUBU Haruna Gado ; TÓTH Tamás. PDF E411 1pp
- Feed-related quality differences of dairy products described with near-infrared spectroscopy and electronic nose
YAKUBU Haruna Gado ; TÓTH Tamás ; TÓTHI Róbert ; WORKU Alemayehu ; BÁZÁR György. PDF E412 1pp
- Antioxidant and Angiotensin converting enzyme inhibitory Peptides from Soybean milk protein by Papain and Trypsin
Arijit Nath ; Abubakar Saleh Ahmad ; Munkhnasan Enkhbold ; Szilvia Bánvölgyi ; Márta Üveges ; Emőke Szerdahelyi ; Krisztina Takács ; Zsuzsanna Mednyánszky ; Barbara Csehi ; András Koris ; Gyula Vatai. PDF E413 1pp
- Comparison of the use of ozone and chlorine as antimicrobial preparations in disinfection of eggshell for consumption on a farm in Kosovo
Nora Rrahimi Hasani ; Gentian Hasani. PDF E414 1pp
- Ammonium removal from aqueous solution by using biochar produced from banana leaves
Fernanda Pantoja ; Zsuzsanna László. PDF E415 1pp
- Efficency of Scan Photo Technique in morphometric measurement at honeybees
Manjola Kuliçi. PDF E417 1pp
- Changes in physicochemical properties of golden delicious apples during storage
Péter Korzenszky, Salma Kassebi. PDF E418 1pp
- Screening and optimization of fermentation medium for β-galactosidase production from probiotic Lactobacillus strains
Kristijan Hristovski ; Barnabás Tóth ; Erika Bujna ; Quang D. Nguyen. PDF E419 1pp
- Determining the proper concentration of rosemary extract as a replacement to synthetic antioxidants during frying
Mohsen Mardanihosseinabadi ; Laszlo Somogyi ; Ildiko Szedljak ; Katalin Kerti Badakné. PDF E420 1pp
- Palm oil substitution in hazelnut spread
Anikó Kovács ; Lilla Körmendi ; Katalin Badakné Kerti. PDF E421 8pp
- Detection of wine adulteration using NIR spectroscopy and diffuse reflectance
Anita Hencz; László Baranyai; Donatella Albanese. PDF E422 1pp
- Adaptation of the food choice questionnaire - Digitalization of the word association method
Barbara Biró ; Attila Gere. PDF E423 8pp
- Stability of apple juice fermented and fortified by microencapsulated Lactobacillus plantarum 299V during storage
Weizhe Sun; Erika Bujna; Quang Duc Nguyen. PDF E424 1pp
- Fermentation of egg white milk by probiotic bacteria
Reem Mourad ; Barbara Csehi ; Csaba Németh ; Erika Bujna. PDF E425 1pp
- Enhancement of cellulolytic enzyme production of lignocellulose during pretreatment of wheat bran by consortium Bacillus bacteria
Vi Vu, Csilla Farkas, Vijai Kumar Gupta, Quang D. Nguyen. PDF E426 1pp
- Microencapsulation of olive oil by spray drying using membrane emulsification
Donia Chaabane ; Asma Yakdhane ; Moh Moh Zin ; Arijit Nath ; András Koris ; Gyula Vatai. PDF E427 1pp
- L-asparaginase derived from Aspergillus niger
Stefan Savo Micevic, ; Erika Bujna, ; Duc Quang Nguyen. PDF E428 1pp
- The impact of nutrients on yeast fermentation and Pálinka quality
Fatjona Fejzullahu ; Viktória Németh ; Tamás Frey ; Szilárd Kun. PDF E429 1pp
- Study on the potential of Chia gel usage as a natural fat substitute in cake formulation
Dida Iserliyska ; Gabor Zsivanovits ; Maria Marudova. PDF E430 8pp
- Development of gluten free sourdough bakery product
Raul Kolinka ; Györgyné Kóczán ; Zoltán Kókai ; Anikó Kovács. PDF E431 8pp
- Shelf-life estimation of probioric fruit juice by using physicochemical change during storage
Toan Bao Nguyen ; Erika Bujna ; Quang Duc Nguyen. PDF E432 1pp
- Ultrafiltration-based enzyme recovery in the batch production of galacto-oligosaccharides
Teng Cao, Zoltán Kovács, Márta Ladányi. PDF E433 1pp
- Monitoring the organoleptic and physicochemical properties of salamis with paprika during shelf life
Balázs Lemmer ; Dénes Daróczi ; Katalin Sziládi. PDF E434 1pp
- Effect of high hydrostatic pressure treatment on liquid whole egg with nisin and lysozyme
Emna Ayari ; Csaba Németh ; Adrienn Tóth ; Noori Khabat; László Friedrich. PDF E435 1pp
- Effect of wet-curing on physical properties and proteins of cured ham
Anna Visy ; Karina Ilona Hidas ; Annamária Barkó ; Lien Phuong Le Nguyen ; László Friedrich ; Gábor Jónás. PDF E436 11pp
- Probiotication of fruit juices (orange, sour cherry, plum and black chokeberry juice) by lactic acid fermentation
Judit Perjéssy ; Ferenc Hegyi ; Zsolt Zalán. PDF E437 1pp
- Circular pathway influential factors in Albania through green products approximation
Kriselda Sulcaj Gura ; Elena Kokthi. PDF E438 1pp
- Substitution of milk allergen ingredient by blood plasma powder in custard with different sweetemers
Tamás Csurka, Fanni Szücs, Barbara Csehi, László Ferenc Friedrich, Klára Pásztor-Huszár. PDF E439 10pp
- Konjac glucomannan based functional food development with collagen
Éva Kovács ; Dorina Bohár ; Barbara Csehi. PDF E440 1pp
- Comparative analysis of individual effects of different heat treatments of turkey leg
József, Mihalkó ; Lilla, Podmaniczky ; Ádám, Lőrincz ; Balázs, P. Szabó. PDF E441 1pp
- Quantitative analysis of the berry size in grapevine cultivar ’Italia’
Eszter Somogyi ; Ágnes Kun ; János Lázár ; Péter Bodor-Pesti, Ágnes Diána Nyitrainé Sárdy. PDF E442 8pp
- Efficiency of Microwave Irradiation on Volarization of Beetroot (Beta vulgaris L.) Waste
Moh Moh Zin ; Szilvia Bánvölgyi. PDF E443 1pp
- Algae as an Alternative Protein Supplement
Abubakar Saleh Ahmad ; Munkhnasan Enkhbold ; Arijit Nath. PDF E444 1pp
- Sonication effect on foam properties of egg white
Dávid Nagy ; Viktória Zsom-Muha ; Csaba Németh ; József Felföldi. PDF E445 8pp
- Effects of heat treatment parameters and fruit pulp concentration on pH and colour of an egg white based cottage cheese replacement product
Adrienn Tóth ; Csaba Németh ; István Dalmadi ; Attila Nagy ; László Friedrich. PDF E446 1pp
- Production and stability of pigment by Yarrowia
Gizella Sipiczki ; Olga Lúcia Kovács ; Erika Bujna. PDF E447 1pp
- Optimal Drying Conditions for Valorization of Industrial Apple Pomace: Potential Source of Food Bioactive Compounds
Faraja Gonleimali ; Mónika Stéger-Máté ; Beatrix Szabó-Nótin. PDF E448 8pp
- Investigation of colour properties and rheological behaviour of an apple juice flavoured egg white-based milk substitute
Adrienn Tóth ; Csaba Németh ; Attila Nagy ; József Surányi ; László Friedrich. PDF E449 1pp
- Application of response surface methodology for fermentation optimization of cherry by Saccharomyces Cerevisiae
Tuan M. Pham ; Weizhe Sun ; Erika Bujna ; Ágoston Hoschke ; Quang D. Nguyen. PDF E450 1pp
- Quality of catfish fillet during storage
Vuong Duc Nguyen ; Lien Phuong Le Nguyen ; Mai Sao Dam. PDF E451 6pp
- Available technologies and materials for waste cooking oil recycling to convert them into biodiesels
Mazrreku Armela ; Malollari Ilirjan, ; Belinda Hoxha ; Marilda Osmani ; Xhaklina Cani ; Fation Hoxha ; Lorina Liçi. PDF E452 7pp
- Biological pre-treatment of wheat bran using a promising consortium of fungal strains.
Ouahab Riyad ; Csilla Farkas ; Quang D. Nguyen. PDF E453 1pp
- Recycling To Be Richer or Cleaner: Empirical Evidences from Albania
Fatmir Guri ; Elena Kokthi. PDF E454 1pp
- Heavy metals in vegetables and potential risk for human health
Marilda OSMANI ; Enkelejda KUCAJ ; Belinda HOXHA ; Armela MAZRREKU ; Julita BALLA. PDF E455 8pp
- Effect of different salt concentration on the physical properties of frozen thawed egg yolk
Karina Ilona Hidas ; Csaba Németh ; Lien Phuong Le Nguyen ; Anna Visy ; Adrienn Tóth ; László Friedrich ; Ildikó Csilla Nyulas-Zeke. PDF E456 8pp
- Origin identification of Hungarian chestnut and linden honey using NIR and melissopalynology
Zsanett Bodor ; Zoltan Kovacs ; Csilla Benedek ; Hermann Behling. PDF E457 1pp
- Different aspects of non-destructive analysis of leaf teas
Eszter Benes ; Marietta Fodor. PDF E458 1pp
- Physical properties of raspberry and orange flavoured fruit syrups
Aniko Lambert-Meretei ; Eszter Vozary ; Timea Kaszab. PDF E460 9pp
- Egg allergen ingredient substitution by blood plasma powder in sponge cake
Tamás Csurka, Fanni Szücs, Barbara Csehi, László Ferenc Friedrich, Klára Pásztor-Huszár. PDF E461 12pp
- Recent developments in the application of membrane technologies for concentration of plants extracts.
Areej Alsobh ; Gyula Vatai ; Szilvia Bánvölgyi. PDF E462 1pp
- Application of algae in Cosmetics
Munkhnasan Enkhbold ; Abubakar Saleh Ahmad ; Arijit Nath. PDF E463 1pp
- Ozone treatment on cucumber and tomato during simulated retail storage
Mai Sao Dam ; Tamás Zsom ; Lien Le Phuong Nguyen ; Géza Hitka. PDF E464 9pp
- Ethylene treatment on ripening of 1-MCP treated pear after cold storage
Gergő Szabó, ; Lien Le Phoung Nguyen, ; Tamás Zsom, ; Géza Hitka. PDF E465 4pp
- Effect of high hydrostatic pressure on microbiological, physicochemical and sensory parameters of Winter salami
Gábor Jónás ; Anna Visy ; László Friedrich. PDF E467 1pp
- Classification of eggs from laying hens feeding different diets using e-Nose, e-Tongue and sensory evaluation
Juan Pablo Aguinaga Bósquez ; Zoltán Kovács ; Zoltán Gillay ; György Bázár ; Csaba Palkó ; Hajnalka Hingyi ; Éva Csavajda ; Márta Üveges ; Zsuzsanna Jókainé Szatura ; Diana Barbulescu ; Tamás Tóth. PDF E468 1pp
- Comparison of the single step and double-step sous vide treatment in the quality attributes of chicken breast
Endrit Hasani ; Adrienn Tóth ; György Kenesei ; István Dalmadi. PDF E469 1pp
- Application of physicochemical pre-treatments for enhanced biogas yield from wastewater sludge
Zoltán Jákói ; Sándor Beszédes ; Cecilia Hodúr. PDF E470 1pp
- Chemical composition of Hungarian and foreign apicultural products
Rita Végh ; Dorina Puter ; Áron Vaskó ; Mariann Csóka ; Zsuzsanna Mednyánszky. PDF E471 1pp
- Applicability of digital image processing for quality control of vegetable mixes
Tamás Somogyi, László Baranyai, Tamás Zsom, Viktória Zsom-Muha. PDF E472 1pp
- An attempt to the nondestructive investigation of photo-induced potato postharvest quality degradation - preliminary results
Viktória Zsom-Muha, Lien Phuong Le Nguyen, László Baranyai, Géza Hitka, Tamás Zsom. PDF E473 1pp
- Evaluation of antioxidant properties of microgreens grown under different conditions
Gergely Zsolnay, Csilla Benedek. PDF E474 1pp
- Comparison of anthocyanins extracted with different solvents and methods in selected berry fruits with an agro-industrial potential
Luziana Hoxha, Renata Kongoli, Ibrahim Hoxha. PDF E475 8pp
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