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BiosysFoodEng 2021
Online poster session
ETHYLENE TREATMENT ON RIPENING OF 1-MCP TREATED PEAR AFTER COLD STORAGE
Gergő Szabó ; Lien Le Phoung Nguyen ; Tamás Zsom ; Géza Hitka
OZONE TREATMENT ON CUCUMBER AND TOMATO DURING SIMULATED RETAIL STORAGE
Mai Sao Dam ; Tamás Zsom ; Lien Le Phuong Nguyen ; Géza Hitka
Detection of wine adulteration using NIR spectroscopy and diffuse reflectance
Anita Hencz ; László Baranyai ; Donatella Albanese
Determining the proper concentration of rosemary extract as a replacement to synthetic antioxidants during frying
Mohsen Mardanihosseinabadi ; Laszlo Somogyi ; Ildiko Szedljak ; Katalin Kerti Badakné
Palm oil substitution in hazelnut spread
Anikó Kovács ; Lilla Körmendi ; Katalin Badakné Kerti
Adaptation of the food choice questionnaire - Digitalization of the word association method
Barbara Biró ; Attila Gere
Fermentation of egg white milk by probiotic bacteria
Reem Mourad ; Barbara Csehi ; Csaba Németh ; Erika Bujna
Screening and optimization of fermentation medium for β-galactosidase production from probiotic Lactobacillus strains
Kristijan Hristovski ; Barnabás Tóth ; Erika Bujna ; Quang D. Nguyen
Stability of apple juice fermented and fortified by microencapsulated Lactobacillus plantarum 299V during storage
Weizhe Sun ; Erika Bujna ; Quang Duc Nguyen
Effect of high hydrostatic pressure on microbiological, physicochemical and sensory parameters of Winter salami
Gábor Jónás ; Anna Visy ; László Friedrich
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
Development of gluten free sourdough bakery product
Raul Kolinka ; Györgyné Kóczán ; Zoltán Kókai ; Anikó Kovács
The impact of nutrients on yeast fermentation and Pálinka quality
Fatjona Fejzullahu ; Viktória Németh ; Tamás Frey ; Szilárd Kun
Microencapsulation of olive oil by spray drying using membrane emulsification
Donia Chaabane ; Asma Yakdhane ; Moh Moh Zin ; Arijit Nath ; András Koris ; Gyula Vatai
Probiotication of fruit juices (orange, sour cherry, plum and black chokeberry juice) by lactic acid fermentation
Judit Perjéssy ; Ferenc Hegyi ; Zsolt Zalán
L-asparaginase derived from Aspergillus niger
Stefan Savo Micevic ; Erika Bujna ; Duc Quang Nguyen
Comparative analysis of individual effects of different heat treatments of turkey leg
József Mihalkó ; Lilla Podmaniczky ; Ádám Lőrincz ; Balázs P. Szabó
SUBSTITUTION OF MILK ALLERGEN INGREDIENT BY BLOOD PLASMA POWDER IN CUSTARD WITH DIFFERENT SWEETENER
Tamás Csurka ; Fanni Szücs ; Barbara Csehi ; László Ferenc Friedrich ; Klára Pásztor-Huszár
EGG ALLERGEN INGREDIENT SUBSTITUTION BY BLOOD PLASMA POWDER IN SPONGE CAKE
Tamás Csurka ; Fanni Szücs ; Barbara Csehi ; László Ferenc Friedrich ; Klára Pásztor-Huszár
Monitoring the organoleptic and physicochemical properties of salamis with paprika during shelf life
Balázs Lemmer ; Dénes Daróczi ; Katalin Sziládi
Study on the potential of Chia gel usage as a natural fat substitute in cake formulation
Dida Iserliyska ; Gabor Zsivanovits ; Maria Marudova
Determining sonication and low-heat combined effect on E. coli in liquid egg products and inspection of structural changes by Near-Infrared spectra
Andrea Taczmanné Brückner ; József Felföldi ; Csilla Mohácsi-Farkas ; Csaba Németh ; Viktória Zsom-Muha
ULTRAFILTRATION-BASED ENZYME RECOVERY IN THE BATCH PRODUCTION OF GALACTO-OLIGOSACCHARIDES
TENG CAO ; ZOLTÁN KOVÁCS ; MÁRTA LADÁNYI
Algae as an Alternative Protein Supplement
Abubakar Saleh Ahmad ; Munkhnasan Enkhbold ; Arijit Nath
Quantitative analysis of the berry size in grapevine cultivar ’Italia’
Eszter Somogyi ; Ágnes Kun ; János Lázár ; Péter Bodor-Pesti
Production and stability of pigment by Yarrowia
Gizella Sipiczki ; Olga Lúcia Kovács ; Erika Bujna
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
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
Heavy metals in vegetables and potential risk for human health
Enkelejda KUCAJ ; Belinda HOXHA ; Armela MAZRREKU ; Julita BALLA
Biological pre-treatment of wheat bran using a promising consortium of fungal strains.
Ouahab Riyad ; Csilla Farkas ; Quang D. Nguyen
Origin identification of Hungarian chestnut and linden honey using NIR and melissopalynology
Zsanett Bodor ; Zoltan Kovacs ; Csilla Benedek ; Hermann Behling
Optimal Drying Conditions for Valorization of Industrial Apple Pomace: Potential Source of Food Bioactive Compounds
Faraja Gonelimali ; Beatrix Szabó-Nótin ; Mónika Máté
Recycling To Be Richer or Cleaner: Empirical Evidences from Albania
Fatmir Guri ; Elena Kokthi
Efficiency of Microwave Irradiation on Volarization of Beetroot (Beta vulgaris L.) Waste
Moh Moh Zin ; Szilvia Bánvölgyi
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
Application of algae in Cosmetics
Munkhnasan Enkhbold ; Abubakar Saleh Ahmad ; Arijit Nath
EFFECT OF HIGH HYDROSTATIC PRESSURE TREATEMET ON LIQUID WHOLE EGG WITH NISIN AND LYSOZYME
Emna Ayari ; Csaba Németh ; Adrienn Tóth ; Noori Khabat ; László Friedrich
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
PHYSICAL PROPERTIES OF RASPBERRY AND ORANGE FLAVOURED FRUIT SYRUPS
Aniko Lambert-Meretei ; Eszter Vozary ; Timea Kaszab
Chemical composition of Hungarian and foreign apicultural products
Rita Végh ; Dorina Puter ; Áron Vaskó ; Mariann Csóka ; Zsuzsanna Mednyánszky
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
Application of physicochemical pre-treatments for enhanced biogas yield from wastewater sludge
Zoltán Jákói ; Sándor Beszédes ; Cecilia Hodúr
Recent developments in the application of membrane technologies for concentration of plants extracts.
Areej Alsobh ; Gyula Vatai ; Szilvia Bánvölgyi
Different aspects of non-destructive analysis of leaf teas
Eszter Benes ; Marietta Fodor
EFFECTS OF CHITOSAN-BASED COMBINED WITH NANOSILVER FILMS AT THREE DIFFERENT DEACETYLATION DEGREES ON THE QUALITY OF HOA LOC MANGO (Mangifera indica L.) DURING POSTHARVEST STORAGE
Nguyen Huynh Dinh Thuan ; Nguyen Le Phuong Lien ; Pham Thi Quyen ; Nguyen Duc Vuong ; Duong Quoc Dat ; Nguyen Ngoc Tuan ; Ly Nguyen Binh
QUALITY OF CATFISH FILLETS DURING STORAGE
Vuong Duc Nguyen ; Lien Phuong Le Nguyen ; Mai Sao Dam
Applicability of digital image processing for quality control of vegetable mixes
Tamás Somogyi ; László Baranyai ; Tamás Zsom ; Viktória Zsom-Muha
COMPARISON OF ANTHOCYANINS EXTRACTED WITH DIFFERENT SOLVENTS AND METHODS IN SELECTED BERRY FRUITS WITH AN AGRO-INDUSTRIAL POTENTIAL
Luziana Hoxha ; Renata Kongoli ; Ibrahim Hoxha
An attempt to the nondestructive investigation of photo-induced potato postharvest quality degradation - preliminary results
Viktoria Zsom Muha ; Lien Le Phuong Nguyen ; Laszlo Baranyai ; Geza Hitka ; Tamas Zsom
EVALUATION OF ANTIOXIDANT PROPERTIES OF MICROGREENS GROWN UNDER DIFFERENT CONDITIONS
Gergely Zsolnay ; Csilla Benedek
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