Industrial tourism as a chance for the diversification of the tourism of the Pécs-Mecsek region

The present article intends to reveal the industrial tourism potential of the Pécs-Mecsek region in Hungary where we believe there is an adequate potential of the present industrial heritage but only a limited or rather poor utilisation is realised in the research area in this respect. The possible utilisation of the industrial heritage would be useful since the area is facing a stagnating tourism industry and position losses in the latter period so the authors believe that the chance for the renewal of tourism product development could also be provided by the industrial heritage tourism in the analysed region

Examination of the selenium content of wheat grasses produced in different soil types in Csik Basin

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Marketing stratégia a szelíd turizmus szolgálatában a Mura Régió ETT-ben

As an association of local governments, the Regional Development Association of Nationalities Along the Mura (Muramenti Nemzetiségi Területfejlesztési Társulás) made significant contribution in order to develop the region along the Mura where both Croatians and Hungarians inhabit the area. The experiences of the last 25 years were based on confidence. This accumulated social capital resulted in the creation of the Mura Region EGTC with the participation of the Croatian Donja Dubrava, Donji Vidovec and Gorican which will eventuate a quality change in terms of regional development and especially concerning tourism. The EGTC functions as a quasi-enterprise, acquiring legal status and so besides the national tender sources it can be candidated directly to the sources of the European Union. The uniqueness of this association is provided by the fact that, unlike in the Carpathian Basin where usually the Hungarian-Hungarian relations are dominating, in this case the Croatian-Croatian connections are characteristic. The Mura Region provides unique natural environment and a rather complex potential for tourism (Csapó 2014). Unfortunately the quantity and quality of the infrastructure demands further investments to satisfy the different needs of the tourists. Creating a good relationship for cooperation and permanent search for financial resources are essential tasks for local governments. The researched area is a border region of Hungary with unique social relations where not Hungarian-Hungarian but Croatian-Croatian relations are dominating. In addition, size and existing daily inter-ethnic relations contribute to the high level of success

Composition of the mother's milk II. Fat content, fatty acid composition. A review

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Composition of the mother's milk I. Protein contents, amino acid composition, biological value. A review

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Preparation of prebiotics by lactose-malic acid and lactose-citric acid reaction

Prebiotics are indigestible food components that serve as nutrients for bifidobacteria and lactobacilli in the colon. Dietary fiber and oligosaccharides are typical prebiotics, therefore, prebiotics were prepared in our experiments by reacting lactose with malic acid and citric acid at the right concentration and for the right length of time at the optimal temperature. The ideal parameters of the reaction were determined, as well as the consumption of the starting materials and the increase in the concentration of the final product, and the total sugar content of the hydrolyzed prebiotic after hydrochloric acid hydrolysis. In vitro experiments have shown that the final product prepared by us is resistant to carbohydrate degrading enzymes (which is a basic requirement for a prebiotic) and thus can serve as a nutrient for the probiotic bacteria living in the colon

Determination of seleno-amino acids by ion-exchange column chromatography and high-performance liquid chromatography (Preliminary study)

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Functional foods

Functional foods are products that contain the ingredients in sufficient quantities, but have a greater impact on vital functions than traditional foods, contribute to the prevention of diseases, have a health protection effect, and thus overall they have a par-ticularly beneficial effect on the human body. The key question in the production of functional foods is to determine what additional component should be added to the product so that the desired functional effect, especially supportive of life process-es, can develop in the human body. Before being released for public consumption, the physiological effects of functional foods, the good manufacturing practice of the product, consumer needs, food safety related to functional foods and legal regulation should be clarified. The production of functional foods is a relatively new area where technology development and consumer acceptance are still taking place today, so producers and consumers can even co-manage processes that will be incorporated into traditional food production practices in a few years’ time. In the first half of our article, the basic concepts of functional foods are discussed, then the characteristic properties of some functional foods produced by supplement-ing foods with chemical substances are described. Due to the length limitations of the article, discussion of products manufactured with microbiological live cultures is planned for a later time

Counterfeiting of milk and dairy products, and analytical methods suitable for the detection of counterfeiting

In the first part of this review article, the authors write about food counterfeiting in general, and then seek answers to the following questions: Are foods counterfeited today? What does food counterfeiting means and how to combat it? What official measures should be taken when food counterfeiting is detected? What sanctions can be imposed in case of food counterfeiting? In the context of counterfeiting milk and dairy products, the authors of the article report on the counterfeiting of milk from various animal breeds, such as buffalo, goat’s and sheep’s milk, as well as breast milk using cow’s milk, and also on mixing soy milk to cow’s milk. They also describe the detection of whey and buttermilk in milk, the determination of whey protein in dairy products, the analysis of milk produced from milk powder and other possibilities of milk and dairy product counterfeiting. Finally, they report on the detection of other fats in milk, butter and ghee (a traditional Indian butter formula made from buffalo milk – the Editor), the watering of milk, the determination of the extent of heat treatment of milk and dairy products, and the detection of the amount of spoiled milk unfit for consumption. The manuscript also describes the principles of analytical methods suitable for the detection of counterfeiting