136 research outputs found
Mikroelemek esszencialitása és az élelmiszervizsgálat = Essentiality of trace elements and food investigations
Miután az esszenciális Ă©s a nem lĂ©tfontosságĂş mikroelemek egĂ©szsĂ©ges szervezeten belĂĽli koncentráciĂł-eloszlása jelentĹ‘s eltĂ©rĂ©seket mutat, ez a tĂ©ny felhasználhatĂł az adott mikroelem biolĂłgiai szerepĂ©nek tisztázására. A lĂ©tfontosságĂş elemeknĂ©l szűk a koncentráciĂł-tartomány, az eloszlás normál eloszlásĂş, nem esszenciális elemeknĂ©l a tartomány tág, az eloszlás lognormál. A vizsgált retekmintákban mĂ©rt Li- Ă©s Srtartalom elemzĂ©se alapján az a következtetĂ©s adĂłdik, hogy a magasabb rendű növĂ©nyek számára a Sr esszenciális, a Li viszont nem. Referencia mikroelemkĂ©nt a Zn szolgált, nyilvánvalĂłan esszenciális elem; amely eloszlása szűk koncentráciĂł-tartományt Ă©s normál eloszlást mutatott. Az Ă©lelmiszerek nyomelem-tartalmának vizsgálata tehát segĂthet a kĂ©rdĂ©ses mikroelemek biolĂłgiai szerepĂ©nek tisztázásában. Because the concentration distribution of essential and non-essential micro elements within the healthy organisms shows significant difference, this fact can be used for clarification of biological role of the given elements. In case of essential elements the concentration range is narrow, the distribution is normal, in case of non-essential elements the interval is wide, the distribution is lognormal. Based on the measurements of Li and Sr content of radish samples the conclusion was the following: for higher plants Sr is essential, but Li is not. As a reference element Zn was used, which is definitely an essential element, and to the measurements the concentration range was narrow, the distribution normal. So, the trace element investigation of different foodstuffs can help for determination of biological role of micro elements
Táplálkozásgenomika és élelmiszervizsgálat = Nutrigenomics and food investigation
A táplálkozásgenomika egy viszonylag új tudományterület, amely felhasználva a táplálkozástudomány és funkcionális genomika módszereit, a tápanyagbevitel és a humán genom közötti kölcsönhatásokat tanulmányozza. A táplálkozásgenomika eltér a konvencionális táplálkozástól, a fogyasztókat nem tekinti azonosnak genomikai szempontból és tápanyagigény szempontjából sem. Alkalmazásával lehetővé válik a személyre szabott táplálkozás, egyes betegségek prevenciója és terápiája egyaránt. A gyakorlati alkalmazás egyik feltétele viszont a kis koncentrációjú komponensek mérésére is alkalmas élelmiszervizsgálati eljárások fejlesztése. Nutrigenomics represents a rather new scientific field, which covers - using the methods of nutritional science and functional genomics - the interactions between the nutrients and the human genom. Nutrigenomics differs from traditional nutrition, the consumers are grouped to genomic aspects, and therefore the needs of nutrients are also different. Using nutrigenomics it is possible to establish an individual diet and to prevent and cure some diseases. But one of the conditions of practical application of nutrigenomics is the further development of food control methods, suitable also for measurements of components with very low concentration in food samples
A radioaktĂv szennyezĹ‘dĂ©s jelentĹ‘sĂ©ge az Ă©lelmiszerminĹ‘sĂ©gben, illetve Ă©lelmiszerbiztonságban = Importance of radioactive contamination in the food quality and food safety
Az Ă©lelmiszerek minĹ‘sĂ©gĂ©t meghatározĂł tĂ©nyezĹ‘k legfontosabb eleme az Ă©lelmiszerbiztonság. Ennek egyik jellemzĹ‘je a termĂ©kek radioaktĂv szennyezettsĂ©ge. A kontamináciĂłt okozĂł radionuklidok közĂĽl a hasadási termĂ©kek a legjelentĹ‘sebbek (veszĂ©lyessĂ©g Ă©s mennyisĂ©g). Erre hĂvja fel a figyelmet a dolgozat a Japánban 2011 márciusában bekövetkezett atom reaktor-baleset kapcsán. A dolgozat vázolja a dekontam ináciĂłs lehetĹ‘sĂ©geket, amelyek alkalmazásával mĂ©rsĂ©kelhetĹ‘ a szennyezettsĂ©g Ă©s az Ă©lelmiszerfogyasztásbĂłl adĂłdĂł sugárterhelĹ‘ hatás. The most important element of the factors, determining the quality of the foodstuffs is the safety, and one of the param eters of safety is the level of radioactive contamination. The fission products are the dominant radionuclides of the contamination (danger and quantity) and a special attention is paid to this topic, concerning the nuclear reactor disaster in Japan, March, 2011. The paper introduces possibilities of decontamination, for reduction of contamination level and radiation load from foodstuffs
A nikkel esszencialitásának vizsgálata = Investigation of essentiality of nickel
Mivel számos vizsgálat, illetve elemzĂ©s utal arra, hogy az esszenciális Ă©s a nem lĂ©tfontosságĂş mikroelemek egĂ©szsĂ©ges szervezeten belĂĽli koncentráciĂł-eloszlása jelentĹ‘s eltĂ©rĂ©st mutat, ez a tĂ©ny felhasználhatĂł az adott mikroelem biolĂłgiai szerepĂ©nek tisztázására. A lĂ©tfontosságĂş elemeknĂ©l szűk a koncentráciĂłtartomány, az eloszlás normál eloszlásĂş, nem esszenciális elemeknĂ©l a tartomány tág, az eloszlás lognormál. A vizsgált retekmintákban mĂ©rt Ni-tartalom elemzĂ©se alapján azt a következtetĂ©s lehet levonni, hogy a magasabb rendű növĂ©nyek számára a Ni nem esszenciális. Referencia mikroelemkĂ©nt a Zn szolgált, ez vitán felĂĽl lĂ©tfontosságĂş elem, s eloszlása szűk koncentráciĂłtartományt, egyĂ©rtelműen normál eloszlást mutatott. Az Ă©lelmiszerek nyomelemtartalmának vizsgálata tehát komolyan segĂthet a kĂ©rdĂ©ses mikroelemek biokĂ©miai szerepĂ©nek tisztázásában. Az ember számára azonban a nikkel esszenciális mikroelem, a dolgozat nĂ©hány Ă©lelmiszer Ni-tartalmárĂłl is tájĂ©koztat. Ni-hiány normális, kiegyensĂşlyozott táplálkozás esetĂ©n nem fordul elĹ‘, a napi igĂ©ny nikkelbĹ‘l legfeljebb 0,1 mg-ra becsĂĽlhetĹ‘. Because many investigations proved, that the concentration-distribution of essential and non-essential micro elements within the healthy organisms shows significant difference, this fact can be used for clarification of the biological role of the given elements. In case of essential elements the concentration-range is narrow, the distribution is normal, in case of non-essential elements the interval is wide, the distribution is lognormal. Based on the measurements of Ni content of radish samples the conclusion was the following: for higher plants the nickel is not essential. As a reference element Zn was used, which is definitely an essential element, and to the measurements the concentration range was narrow, the distribution normal. So, the trace element investigation of different foodstuffs can really help for determination of biochemical role of micro elements. However for human beings Ni is essential, in the paper information is given about the Ni-content of some foodstuffs, as well. In case of normal, well-balanced nutrition there is no risk of Ni-deficiency, the daily Ni-need is maximum 0.1 mg
Mineral content of foodstuffs: osmium in foodstuffs
This paper – as a part of a series of articles about minerals after the former article about palladium - deals with topics of toxic trace elements. In the paper information is given about a new microelement (osmium), belonging to the platinum group metals
Minerals in foodstuffs - aluminium in foodstuffs
The paper deals with questions of aluminium, which concentration can be significant in plants, although it is not an essential element. The concentration of aluminium of tea leaves is extremely high. The concentration of aluminium of plants strongly depends on the pH-value of the soil, if the level of acidity in the soil is high, the Al-content of the soil-solution is also high, causing P-deficiency for plants. The intake of aluminium of the humans is a function of the ratio of consumption of plant and animal origin foodstuffs. The aluminium content of animal origin foodstuffs – because of low level absorption rate of aluminium is rather low – so the concentration range of milk of aluminium is low. After the macroelements the aluminium is the metallic micro element which it’s daily intake generally the highest in the human diet, approximately between 30 and 50 mg. The too high aluminium uptake in the diet can produce various healthy disorders in the human body, and probably there is a connection between Al-intake and Alzheimer-disease and the old age dementia, as well (The association between aluminium uptake and Alzheimer’s disease is disputed by several sources in the literature; the Editor)
Investigation of the strontium content of foods and the biological role of strontium
From a physiological point of view, strontium is a microelement, having a common transport system with calcium. In plants and soils, there is usually a difference of two orders of magnitude between the concentrations of calcium and strontium. However, in the case of humans and animals, the difference can be as high as three orders of magnitude. The reason for this is the strong ability to discriminate, as a result of which strontium is absorbed from the alimentary canal of warm-blooded creatures in significantly lower amounts. Thus, the Sr:Ca ratio in the human body, as well as its radiostrontium contamination (90Sr/Ca) is significantly lower than the values that can be measured in the foods consumed. It is well known that calcium can be partially replaced by strontium, but large amounts of strontium are toxic to the body. At the same time, strontium is used in medicine to treat osteoporosis. Clarification of the plant, animal and human physiological role of strontium, and proving of its possible essential role requires further investigation. Since the concentration distribution of essential and non-essential microelements shows significant differences within a healthy organism, this knowledge will be of great help in the determination of the biological role of the given microelement by examining the concentration distributions in healthy body tissues, because essential elements are present in the tissues in a narrow concentration range
Mineral content of foodstuffs - palladium in food
Palladium is one of the platinum group metals, a microelement. Within the platinum group metals, it belongs to the group of light platinum metals. It is not an essential element and not stimulative either. It is present in the food chain at very low, µg/kg concentrations, therefore, even though it forms some decidedly toxic compounds, its toxic effect has no practical importance from an agricultural production, environmental protection or human nutrition point of view. The discussion of palladium-related knowledge was undertaken to complete a series of communications that started years ago
ĂŤzfelismerĹ‘ kĂ©pessĂ©g vizsgálata sĂłs (nátrium-klorid) Ăzre citromsav jelenlĂ©tĂ©ben = Investigation of the ability of taste-recognition for salty taste (sodium-chloride) in presence of citric acid
A cikk sĂłs Ăzre vonatkozĂł, modell-oldatokkal vĂ©gzett ĂzfelismerĹ‘ vizsgálat eredmĂ©nyeit ismerteti, citromsav jelenlĂ©tĂ©ben. MegállapĂthatĂł volt a maszkĂrozĂł (elfedĹ‘) hatás, a citromsav jelenlĂ©te jelentĹ‘sen csökkenti a sĂłs Ăz felismerhetĹ‘sĂ©gĂ©t a hasonlĂł koncetráciĂłjĂş, de zavarĂł Ăzkomponenst nem tartalmazĂł NaCl oldattal szemben. Az alapoldat 0,10 g/100 ml citromsav volt, a NaCl-ra vonatkozĂł koncentráciĂł pedig 0,03 Ă©s 0,20 g/100 ml között változott. The results were introduced concerning recognition of salty taste in the presence of citric acid. There is definitely a masking effect; the presence of citric acid decreases significantly the perceptibility of salty taste in comparison with the similar NaCl concentration solutions, but without other aroma components. The basic solution was 0.10 g/100 ml for citric acid, and the NaCl concentration varied between 0.03 and 0.20 g/100 ml
Chio Chips termĂ©kek összehasonlĂtĂł Ă©rzĂ©kszervi vizsgálata
A pontozásos Ă©rzĂ©kszervi vizsgálat eredmĂ©nyei azt mutatták, hogy van összefĂĽggĂ©s a 100 Ă©s 20 pontos rendszerben törtĂ©nĹ‘ minĹ‘sĂtĂ©s adatai között. Bár a Student-fĂ©le Ă©rtĂ©kelĂ©s szerint a sĂłs Ă©s a hagymás-tejfölös chips termĂ©kek között nem volt kimutathatĂł szignifikáns kĂĽlönbsĂ©g, de a Kramer prĂłba szerint mindkĂ©t pontozásos rendszer esetĂ©ben a hagymástejfölös ĂzesĂtĂ©sű chips termĂ©k jobbnak volt minĹ‘sĂthetĹ‘, 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
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