Some aspect of consumers' habit by fermented milk products

In our modern word everybody rush and has not got enough time for him/herself. The role of the nutrition has changed. It does not mean the quiet action, it means a snatching. So people like foods which not only beguile hunger, but save the health. The functional food looks like this meal. In our work we used questionnaire, and then we analysed the habits of the consumers related to the fermented milk products. Moreover, we made structured interview with 3 experts

Preparation and properties of thermoplastic starch/bentonite nanocomposites

Thermoplastic starch (TPS)/bentonite nanocomposites containing up to 7.5 wt.% bentonite were prepared. Maize starch was plasticized with glycerol and water, in presence or absence of bentonite, in a twin-screw extruder. Mechanical, morphological and thermal properties of the TPS/bentonite nanocomposites were determined and discussed. Scanning electron microscopic (SEM) images revealed a good dispersion of bentonite particles with some remaining agglomerates in the range of 0.1 to 1.5 μm. According to the tensile test results the tensile strength and Young’s modulus increased significantly with increasing bentonite content, however, at cost of elongation. Thermogravimetric analysis (TGA) showed that the presence of bentonite exerted little to no effect on the thermal stability of TPS.</jats:p

Service marketing examination of Opusztaszer Heritage Park as a rural destination

Today the service industries are developing rapidly therefore the service marketing tasks are getting more and more into the focus. Those who are engaged in the subject do researches to explore the emotions, attitudes and purchasing motives in decision-making and the purchasing processes of different services. Decisions are made not only by companies but costumers, parents, families and circles of friends, too, when they plan their programs for the weekend considering their income and expenses. That is why we feel important to examine our subject on the basis of the service marketing of the Opusztaszer National Heritage Park, which takes a prominent part in the cultural life of the Southern Hungarian Plain, in order to render help to improve the services of the institution. The examination is complemented with a non-representative questionnaire survey which, nevertheless, is suitable to give the background to a wider survey. On the basis of the answers given some chances of improvement have been seen which we are planning to recommend for the Opusztaszer National Heritage Park

Some aspect of consumers' habit by fermented milk products

In our modern word everybody rush and has not got enough time for him/herself. The role of the nutrition has changed. It does not mean the quiet action, it means a snatching. So people like foods which not only beguile hunger, but save the health. The functional food looks like this meal. In our work we used questionnaire, and then we analysed the habits of the consumers related to the fermented milk products. Moreover, we made structured interview with 3 experts

Water-Assisted Production of Thermoplastic Nanocomposites: A Review

Water-assisted, or more generally liquid-mediated, melt compounding of nanocomposites is basically a combination of solution-assisted and traditional melt mixing methods. It is an emerging technique to overcome several disadvantages of the above two. Water or aqueous liquids with additives, do not work merely as temporary carrier materials of suitable nanofillers. During batchwise and continuous compounding, these liquids are fully or partly evaporated. In the latter case, the residual liquid is working as a plasticizer. This processing technique contributes to a better dispersion of the nanofillers and affects markedly the morphology and properties of the resulting nanocomposites. A survey is given below on the present praxis and possible future developments of water-assisted melt mixing techniques for the production of thermoplastic nanocomposites

Diákok élelmiszerfogyasztási szokásainak vizsgálata nemzetközi viszonylatban

The present study examines the context of a competition won (Leonardo da Vinci), the young people's eating habits. Within the framework of research online questionnaire we filled up with students from the countries participating in the project, including 465 evaluable substances. In our study, we analyzed the students' preferences and food consumption of traditional foods and their motivations for fast food