Protein changes of various types of milk as affected by high hidrostatic pressure processing (A nagy hidrosztatikus nyomás hatása különböző típusú tejek fehérjéire)

Introduction of minimal processing concept was made possible by the development and application of novel non-thermal and thermal food processing technologies which are often less invasive than the conventional methods used in the food industry. One of these novel non-thermal techniques is preserving food by high hydrostatic pressure. The goal of my work was to learn more about the effect of high hydrostatic pressure (HHP) on different types of milk, especially on milk proteins. I used both modern methods of proteomics and spectrofluorometry in the investigations to find out whether the more rapid fluorescence spectroscopy can provide sufficient information about the changes in milk components compared to the information obtained using the methods of proteomics. A further objective of my research was to detect the effect of HHP on the immunoreactivity of milk proteins in different milk types. (...

HPLC METHOD FOR DETERMINATION OF ASCORBIC ACID IN FRUITS AND VEGETABLES

An HPLC method has been worked out for the determination of ascorbic acid in fruits and vegetables. The method has been used to deep-frozen raspberry cream analysis together with three commonly used chemical methods of vitamin C analysis. The HPLC method has been compared with the chemical methods from several aspects and the superiority of HPLC method has been concluded

Utjecaj dodatka mikrobne transglutaminaze na teksturalna svojstva jogurta

Our aim was to determine how 0.5-2 U/g non-inactivated mTG affects the pH development and apparent viscosity during fermentation. Furthermore we wished to examine how the enzyme addition could change protein structure, gel strength and sensory characteristics by healthy low-fat set-type yoghurt product. Therefore commercial mTG enzyme preparation was added in different concentrations (0.5-2.0 U/g, in 0.5 U/g steps) to 1.5 % bovine milk simultaneously with DVS starter culture. Our study revealed that enzyme dosage (0.5-2 U/g protein) had no impact on pH development and apparent viscosity during fermentation when manufacturing low-fat (1.5 %) set-type yoghurt. The addition of mTG contributed to 38 % more whey retention with incorporation of β-casein, and caused 44 % higher gel strength up to a level of 1 U/g protein.Cilj ovog rada bio je utvrditi utjecaj dodatka 0,5-2 U/g mikrobne transglutaminaze (mTG) na pH i viskozitet jogurta tijekom fermentacije, te promjenu strukture proteina, čvrstoću gruša i senzorska svojstva malomasnog jogurta s dodatkom voća. Komercijalna mTG je dodana u nekoliko koncentracija (0,5-2,0 U/g) u mlijeko (1.5 % mliječne masti) zajedno sa DVS kulturom. Istraživanjem je utvrđeno kako dodatak enzima nije imao utjecaj na razvoj pH i viskozitet jogurta tijekom fermentacije, ali je dodatak mTG utjecao na zadržavanje sirutke (do 38 %), dok je čvrstoća gruša bila veća za 44 %

A foglalkozások inkonzisztenciája – egy új, presztízsalapú tipológia felé = The Inconsistency of Occupations – towards a New Prestige-based Tipology

A 2016-os mikrocenzusnak a foglalkozások presztízsét vizsgáló kiegészítő felvétele alapján arra keressük a választ, hogy melyek a leginkonzisztensebb megítélésű foglalkozások a mai Magyarországon, illetve miben rejlik e foglalkozások inkonzisztenciája. A hagyományos presztízsvizsgálatokkal szemben tehát mi nem azt vizsgáljuk, hogy egy tisztázatlan tartalmú dimenzió alapján (mire gondolhat a válaszoló, amikor állást foglal abban, hogy mekkora egy foglalkozás presztízse?) hogyan ítélik meg a válaszadók a foglalkozásokat, hanem arra vagyunk kíváncsiak, hogy milyen módon kombinálódnak a presztízst alakító dimenziók, illetve e kombinációkban milyen inkonzisztenciák figyelhetők meg. Az a célunk, hogy a különböző dimenziók mentén sorba rendezett foglalkozásipresztízs-elemeket összehasonlítva megismerjük ezek hasonlóságait és eltéréseit, különös tekintettel a közöttük kialakuló inkonzisztenciák mintázataira. Ez alapján betekintést kaphatunk arról, hogy miként gondolkodik a magyar társadalom a foglalkozásokról, és azokon keresztül a társadalom rétegződéséről. = In our paper, based on the 2016 microcensus occupational supplementary survey, we seek to answer the question of which occupations are the most inconsistent in today’s Hungary, and what is the meaning of the inconsistency of these occupations. In contrast to traditional prestige surveys, we are not investigating how respondents perceive the occupations on the basis of a dimension with no clear content, but we are interested in the basis of prestige ranking, how the dimensions shaping prestige are combined, and what inconsistencies can be observed in these combinations. Our aim is to understand the patterns of these inconsistencies by comparing the occupations prestige items ranked along different dimensions. This will give us an insight into how the Hungarian population thins about occupations, through them, about the stratification of society

Effect of freeze-thaw on the texture of gluten-free pie crust dough

Quick frozen food are becoming increasingly popular among consumers in the last decades. During the development of a quick frozen gluten-free pie crust dough product, the aim was to develop a dough that does not suffer any harmful changes after the freeze-thaw process. The texture is one of the most important sensorial properties, and has a great influence on consumer acceptance. Texture Analyser was used to measure the hardness and the brittleness of various doughs. A quick frozen pie crust dough should be easily cut, but non-crumbling after baking. The results showed that the hardness of a dough with 10% more rice flour was bigger than the other dough’s hardness and it became harder after the freeze-thaw process, while the other dough’s hardness have not changed during the process. The first dough was less brittle than the second dough, also before and after the freeze-thaw. In conclusion, the 1st dough is harder, so it is not more easy to cut than the 2nd dough. However, the first dough being less brittle allows cutting with less crumbs. Considering the expectations, in the future the first recipe should be used to make a fast-frozen pie crust dough product

A presztízs és forrásai – új magyar foglalkozási skálák = Prestige and its sources – New Hungarian Occupational Scales

Arra vállalkoztunk, hogy a Központi Statisztikai Hivatalnak a 2016. évi mikrocenzushoz kapcsolódó, a foglalkozások presztízsét felmérő kiegészítő felvétele alapján létrehozzunk egy átfogó presztízsskálát, amelyben mindegyik foglalkozáshoz pontszámot rendelünk, ami az egyes foglalkozások egymáshoz viszonyított presztízséről nyújt információt. Ezenkívül az általános presztízsskála mellett további öt skálát hoztunk létre, amelyek a foglalkozások kereset, hasznosság, tudás, hatalom, illetve divatosság szerinti rangsorát tartalmazzák. A tanulmányban először röviden összefoglaljuk, hogy melyek az eltérő sajátosságai a foglalkozási presztízsskáláknak a társadalmi pozíció egyéb graduális mérőszámaihoz képest, majd bemutatjuk, hogy miként hoztuk létre az új presztízsskálát. Ezt követőn egyrészt ennek az új mérőeszköznek az alapvető jellemzőit ismertetjük, másrészt illusztrációként néhány példát mutatunk be az alkalmazására. = In our work, we aim to create a comprehensive prestige scale based on the 2016 microcensus supplementary occupational prestige survey of the Hungarian Central Statistical Office, in which each occupation is assigned a score that provides information on the relative prestige of each occupation. Furthermore, we create five additional scales that ranking occupations according to earnings, social utility, knowledge, power and fashionability. In this paper, we first briefly summarise the characteristics of the occupational prestige scales in relation to other gradual measures of social position, and then describe how the new prestige scale was created. We will then present the basic features of this new measure and – as illustrations – some examples of its use

EFFECTS OF MINIMAL PROCESSING AND VITAMIN C ENRICHMENT ON MICROBIOLOGICAL SAFETY AND VISCOSITY OF LIQUID EGG WHITE

Emerging technologies, like High Hydrostatic Pressure, heat treatments on low temperatures, and ultra-sonication, have an increasing tendency in industrial application. Vitamin enriched foods, like eggs, are considered as functional foods, but for high retention of biologically active compounds adequate minimal processing technologies are needed. In our study vitamin C enriched liquid egg white was examined to meet consumer expectations. Several combinations of low temperature pasteurization (57 - 63°C, 5 – 7 min) and High Hydrostatic Pressure (350, 5 min) were used to provide microbiological stability of vitamin C enriched (1000 mg/L) liquid egg white. After enrichment and treatments, the samples were examined for mesophyll aerobe and Enterobacteriaceae cell counts and viscosity attributes. Our results show that microbiological stability is not significantly influenced by vitamin C enrichment, but the different parameters of heat treatments and HHP have a strong effect. Viscosity attributes (measured with Anton Paar MCR 92) analysed by Hershel-Bulkley models point out that higher pressure of HHP has a stronger influence on viscosity than the temperature of pasteurization. Our results show a great opportunity for industrial use of minimal processing technologies for liquid egg white. Keywords: High hydrostatic pressure, microbiological safety, viscosity, liquid egg white, vitamin C, functional foo