251 research outputs found
HĂĄrsmĂ©z HMF tartalmĂĄnak vĂĄltozĂĄsa hĆkezelĂ©s hatĂĄsĂĄra Ă©s a tĂĄrolĂĄs sorĂĄn = Change of hmf content of linden-honey as a function of heat treatment and storage
A mĂ©z minĆsĂ©gĂ©t a helytelen tĂĄrolĂĄs Ă©s a tĂșlzott hĆkezelĂ©s is kedvezĆtlenĂŒl befolyĂĄsolhatja. Ezekre a nem megfelelĆ feldolgozĂĄsi körĂŒlmĂ©nyekre utalhat a mĂ©z magas HMF tartalma is, mely vegyĂŒlet egyszerƱ cukrok bomlĂĄsa sorĂĄn keletkezik Ă©s a szĂn, valamint az aroma megvĂĄltozĂĄsĂĄt is okozhatja. A hĂĄrsmĂ©z HMF tartalmĂĄnak alakulĂĄsĂĄt spektrofotometriĂĄs mĂłdszerrel követtĂŒk nyomon eltĂ©rĆ feldolgozĂĄsi Ă©s tĂĄrolĂĄsi hĆmĂ©rsĂ©kleteket alkalmazva. A vizsgĂĄlatok sorĂĄn egyedĂŒl a magas hĆmĂ©rsĂ©kletƱ (90 °C-os) kezelĂ©s növelte meg annyira a mĂ©z HMF tartalmĂĄt, hogy az meghaladta a rendeletben elĆĂrt 40 mg/kg hatĂĄrĂ©rtĂ©ket. The quality of honey may be unfavourably influenced by improper storage and overheating, as well. High HMF content can be considered as one of the signs of the inadequate processing conditions. This compound is the degradation product of sugars and might cause the alteration of colour and flavour in the honey. The development of HMF content in linden honey was followed by spectrophotometric method, applying different processing and storage temperatures. Only treatment at high temperature (90 °C) increased the HMF content to such an extent that exceeded the limit (40 mg/kg) value
Chio Chips termĂ©kek összehasonlĂtĂł Ă©rzĂ©kszervi vizsgĂĄlata
A pontozĂĄsos Ă©rzĂ©kszervi vizsgĂĄlat eredmĂ©nyei azt mutattĂĄk, hogy van összefĂŒggĂ©s a 100 Ă©s 20 pontos rendszerben törtĂ©nĆ minĆsĂtĂ©s adatai között. BĂĄr a Student-fĂ©le Ă©rtĂ©kelĂ©s szerint a sĂłs Ă©s a hagymĂĄs-tejfölös chips termĂ©kek között nem volt kimutathatĂł szignifikĂĄns kĂŒlönbsĂ©g, de a Kramer prĂłba szerint mindkĂ©t pontozĂĄsos rendszer esetĂ©ben a hagymĂĄstejfölös ĂzesĂtĂ©sƱ chips termĂ©k jobbnak volt minĆsĂthetĆ, mit a sĂłs. Based on the results of sensory evaluation of chips products there is a connection between the results of scoring in the 100 points and 20 points systems. Although there was no significant difference between the salted samples and the samples with flavour of onion and sour cream based on the Student evaluation, but to the Kramer method the chips with onion and sour cream seem to be better than the salted ones
Narancs Ă©s narancslevek C-vitamin tartalmĂĄnak összehasonlĂtĂł vizsgĂĄlata = Comparative study of the vitamin-C content of orange and orange-juices
A citrusfĂ©lĂ©k közĂŒl MagyarorszĂĄgon a narancsot fogyasztjĂĄk a leginkĂĄbb. A feldolgozĂĄs sorĂĄn azonban a kiindulĂĄsi gyĂŒmölcs beltartalmi paramĂ©terei megvĂĄltoznak, s a C-vitamin tartalom is csökken. A gyĂŒmölcs hƱtĆtĂĄrolĂĄsa mĂ©rsĂ©kli a C-vitamin tartalom csökkenĂ©s mĂ©rtĂ©kĂ©t a szobahĆfokon törtĂ©nĆ tĂĄrolĂĄssal összehasonlĂtva. A 100% gyĂŒmölcshĂĄnyadĂș narancslevek C-vitamin tartalma mintegy fele-kĂ©tharmada a friss narancsra vonatkozĂł Ă©rtĂ©knek. A narancslĂ© Cvitamin tartalma Ă©s az ĂĄr között nem mutathatĂł ki összefĂŒggĂ©s. In Hungary orange is the dominant citrus fruit. But during processing some changes occur in the chemical composition of the original fruit, and the vitamin-C content decreases. The cool temperature storage - in comparison with the room temperature one - decreases the measure of the vitamin-C content change. The vitamin-C content of various 100% fruit-ratio containing orange juices is about half or 2/3 of the original fresh orange. There was no correlation between the vitamin-C content and the price of the orange juices
HĂĄrsmĂ©z szĂnjellemzĆinek vĂĄltozĂĄsa hĆkezelĂ©s hatĂĄsĂĄra, illetve a tĂĄrolĂĄs sorĂĄn = Alteration in linden honey colour properties by storage and heat treatment
A mĂ©z szĂne Ă©s ĂĄllaga fontos fizikai jellemzĆk, Ă©s a vilĂĄgpiacon ĂĄrmeghatĂĄrozĂł tĂ©nyezĆk is lehetnek. A hosszĂș ideig tartĂł szĂĄllĂtĂĄs vagy tĂĄrolĂĄs, illetve a nem megfelelĆ körĂŒlmĂ©nyek között vĂ©gzett feldolgozĂĄsi folyamatok kedvezĆtlenĂŒl befolyĂĄsolhatjĂĄk a termĂ©k minĆsĂ©gĂ©t, Ă©s ez a vĂĄltozĂĄs az Ă©rzĂ©kszervi tulajdonsĂĄgok vĂĄltozĂĄsĂĄt is okozhatja. A mintĂĄkat japĂĄn gyĂĄrtmĂĄnyĂș MINOLTA CR 100-as tĂpusĂș szĂnmĂ©rĆ kĂ©szĂŒlĂ©kkel vizsgĂĄltuk, amely alkalmas L, a*, b* koordinĂĄtarendszerben megadni a CIELAB szintĂ©r trikromatikus Ă©rtĂ©keit. A szĂnjellemzĆk Ă©rtĂ©kei a kezelĂ©si hĆmĂ©rsĂ©klet Ă©s a kezelĂ©si idĆ fĂŒggvĂ©nyĂ©ben eltĂ©rĂ©st mutattak, a magas hĆhatĂĄsnak (90°C) kitett mĂ©zek szĂnvĂĄltozĂĄsa a kontrolhoz kĂ©pest jelentĆs volt. Change of Colour Parameters of Linden-Honey as a Function of Heat Treatment and Storage Colour and rheological properties are important physical parameters, determining the price on world-market, as well. Transport and storage for long time, not appropriate conditions for processing can have a negative effect on the quality, influencing the sensory properties, as well. The investigation of honey samples was carried out using MINOLTA CR-100 equipment, which is able to give the trichromatic values of CIELAB in L, a*, b* coordination system. The values of colour parameters in dependence of temperature and duration of the treatment were different the change of colour in case of high temperature (90°C) treatment was significant
HĂĄrsmĂ©zmintĂĄk mĂ©rt fizikai Ă©s kĂ©miai jellemzĆi közötti összefĂŒggĂ©s = Relationship of measured physical and chemical parameters of linden honey samples
A mĂ©z szĂne, HMF tartalma Ă©s diasztĂĄzaktivitĂĄsa fontos minĆsĂ©gi jellemzĆk. A HMF-tartalom Ă©s a diasztĂĄzaktivitĂĄs vonatkozĂĄsĂĄban a Magyar Ălelmiszerkönyv hatĂĄrĂ©rtĂ©keket ad meg kĂŒlönbözĆ mĂ©ztĂpusokra. Ezen fizikai Ă©s kĂ©miai jellemzĆk kĂŒlönbözĆ hĆmĂ©rsĂ©kletƱ hĆkezelĂ©s, illetve tĂĄrolĂĄs hatĂĄsĂĄra bekövetkezĆ vĂĄltozĂĄsĂĄt Ă©s azok összefĂŒggĂ©seit vizsgĂĄltuk. Minden esetben arra az eredmĂ©nyre jutottunk, hogy magasabb hĆmĂ©rsĂ©kletnek kitett mĂ©zben intenzĂvebb a jellemzĆk vĂĄltozĂĄsa. Az összefĂŒggĂ©s-vizsgĂĄlatok szerint nagyon szoros korrelĂĄciĂł van a szĂnvĂĄltozĂĄs Ă©s a HMF-tartalom között, a szĂnvĂĄltozĂĄs Ă©s a diasztĂĄzaktivitĂĄs között, valamint szoros az összefĂŒggĂ©s a HMF-tartalom Ă©s a diasztĂĄzaktivitĂĄs vĂĄltozĂĄsa között is. The colour, HMF content and diastase activity of honey are important quality parameters. In relation to the latter two characteristics, the Codex Alimentarius Hungaricus contains limit values in case of different honey types. The alteration of these physical and chemical parameters occurring at different heat treatment and storage and their correlations were examined. In all cases the results showed that the changes of these characteristics were more intensive at higher temperature. According the results of relationship-investigations there are very close correlations between the change of colour and HMF-content and between the change of colour and diastase activity. Significant relation was determined between HMF content and diastase activity, as well
CHIO CHIPS termékek vizsgålata = Investigation of potato chio chips products
BurgonyĂĄbĂłl gyĂĄrtott chips termĂ©kek összetĂ©teli Ă©s mikrobiolĂłgiai vizsgĂĄlatainak eredmĂ©nyeit ismerteti a dolgozat. MegĂĄllapĂthatĂł volt, hogy a vizsgĂĄlt chips kĂ©szĂtmĂ©nyek magas energiatartalmĂș, kivĂĄlĂł Ă©lvezeti Ă©rtĂ©kƱ termĂ©kek. ElĆnyĂŒk, hogy a szĂ©nhidrĂĄttartalom döntĆ rĂ©sze komplex szĂ©nhidrĂĄt (kemĂ©nyĂtĆ). A növĂ©nyi zsĂr (pĂĄlmaolaj, napraforgĂłolaj) alkalmazĂĄsa miatt magas a MUFA Ă©s PUFA tartalom, s kedvezĆ a Mg:Ca Ă©s a K:Na arĂĄny. About the results of analytical and microbiological investigations of chips products is reported. It has been stated that the investigated chips samples had excellent sensory properties and high energy content. It is an advantage, that the dominant part of carbohydrate content is complex carbohydrate (starch). The MUFA and PUFA content are high, because of application of vegetable oil (palm and sunflower) in the processing technology and the Mg:Ca and K:Na ratios are also favourable from point of view of nutrition physiology
PrimÀres zerebellÀres T-Zell-Lymphom
Zusammenfassung: PrimĂ€re T-Zell-Lymphome des zentralen Nervensystems (ZNS) sind selten. Sie mĂŒssen differenzialdiagnostisch von reaktiven LĂ€sionen unterschieden werden. Die Diagnosestellung sollte integrativ unter Verwendung von immunhistochemischen, molekulargenetischen und/oder zytogenetischen Methoden erfolgen. Wir beschreiben den Fall eines 50-jĂ€hrigen Mannes, bei welchem ein primĂ€res zerebellĂ€res T-Zell-Lymphom diagnostiziert und eine klonale T-Zell-Rezeptorgen-Umlagerung nachgewiesen wurde. Nach 2Zyklen Chemotherapie entwickelte der Patient eine Pneumozystis-carinii-Pneumonie und verstarb 10Wochen nach Diagnosestellung. Die Autopsie ergab keinen Residualtumor im ZN
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