CCL

Összesen 9 találat.
#/oldal:
Részletezés:
Rendezés:

1.

001-es BibID:BIBFORM118803
035-os BibID:(Scopus)85187457783 (WoS)001183446800001
Első szerző:Avinash, Pawar Gayatri
Cím:Recent insights into the morphological, nutritional and phytochemical properties of Indian Gooseberry (Phyllanthus emblica) for the development of functional foods / Pawar Gayatri Avinash, Hamid, Rafeeya Shams, Kshirod Kumar Dash, Ayaz Mukarram Shaikh, Diána Ungai, Endre Harsányi, Tejas Suthar, Béla Kovács
Dátum:2024
ISSN:2223-7747
Megjegyzések:Aonla, commonly known as Indian gooseberry (Phyllanthus emblica), is a plant native to India with various therapeutic and dietary benefits. This review covers the taxonomical, morphological, and species-level classifications of aonla fruit, including its flower biology, maturation, harvesting, and yield metrics. It also discusses the nutritional, physicochemical, and phytochemical characteristics and the total antioxidant and antimicrobial activities and mineral compositions of several aonla fruit cultivars. Additionally, the health benefits of aonla are reviewed, including its analgesic, antipyretic, antioxidative, anti-inflammatory, anti-aging, ulcerogenic, chemo-protective, neuroprotective, free radical scavenging, hypoglycemic, and immunogenic properties, which make it beneficial in the treatment and prevention of various illnesses. Further, various forms of fruit extract are also considered to be beneficial for the improvement of plant and animal health. Overall, aonla is a valuable fruit with significant potential for use in improving human health.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Indian gooseberry
nutritional value
phytochemical properties
antioxidants
clinical studies
Megjelenés:Plants-Basel. - 13 : 5 (2024), p. 1-19. -
További szerzők:Hamid Shams, Rafeeya Dash, Kshirod Kumar Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Ungai Diána (1980-) (agrármérnök) Harsányi Endre (1976-) (agrármérnök) Suthar, Tejas Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
Other
Internet cím:Szerző által megadott URL
DOI
Intézményi repozitóriumban (DEA) tárolt változat
Borító:

2.

001-es BibID:BIBFORM124797
035-os BibID:(Scopus)85206506137 (WoS)001333738100001
Első szerző:Divya, Surisetti
Cím:Exploring the Phytochemical, Pharmacological and Nutritional Properties of Moringa oleifera : a Comprehensive Review / Divya Surisetti, Pandey Vinay Kumar, Dixit Ritik, Rustagi Sarvesh, Suthar Tejas, Atuahene David, Nagy Vivien, Ungai Diána, Ahmed Abdelhakam Esmaeil Mohamed, Kovács Béla, Shaikh, Ayaz Mukarram
Dátum:2024
ISSN:2072-6643
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Megjelenés:Nutrients. - 16 : 19 (2024), p. 1-22. -
További szerzők:Pandey, Vinay Kumar Dixit, Ritik Rustagi, Sarvesh Suthar, Tejas Atuahene, David Nagy Vivien (1994-) (élelmiszerbiztonsági és -minőségi mérnök; élelmiszermérnök) Ungai Diána (1980-) (agrármérnök) Ahmed, Abdelhakam Esmaeil Mohamed (1984-) (Food Engineer) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító) Shaikh, Ayaz Mukarram (1991-) (PhD candidate)
Internet cím:Szerző által megadott URL
DOI
Intézményi repozitóriumban (DEA) tárolt változat
Borító:

3.

001-es BibID:BIBFORM125844
035-os BibID:(Scopus)85213229415 (WoS)001383984900001
Első szerző:Gupta, Puneet
Cím:Deep Fat Frying Characteristics of Malpoa : Kinetics, Heat, and Mass Transfer Modeling / Puneeta Gupta, Imdadul Hoque Mondal, Kshirod Kumar Dash, Geetika, Tejas Suthar, Khadija Ramzan, Endre Harsanyi, Ayaz Mukarram Shaikh, Kovács Béla
Dátum:2024
ISSN:2227-9717
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
color kinetics
deep fat frying
fat uptake
heat and mass transfer
malpoa
texture kinetics
Megjelenés:Processes. - 12 : 12 (2024), p. 1-26. -
További szerzők:Mondal, Imdadul Hoque Dash, Kshirod Kumar Geetika Suthar, Tejas Ramzan, Khadija Harsányi Endre (1976-) (agrármérnök) Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
Egyéb
Internet cím:Szerző által megadott URL
DOI
Intézményi repozitóriumban (DEA) tárolt változat
Borító:

4.

001-es BibID:BIBFORM124470
035-os BibID:(Scopus)85206578596 (WoS)001331741300001
Első szerző:Gupta, Rakesh
Cím:Migration of Chemical Compounds from Packaging Materials into Packaged Foods : interaction, Mechanism, Assessment, and Regulations / Rakesh Kumar Gupta, Sunil Pipliya, Sangeetha Karunanithi, Gnana Moorthy Eswaran U., Sitesh Kumar, Shubham Mandliya, Prem Prakash Srivastav, Tejas Suthar, Ayaz Mukarram Shaikh, Endre Harsányi, Béla Kovács
Dátum:2024
ISSN:2304-8158
Megjegyzések:he migration of chemical compounds from packaging polymers to food presents a multifaceted challenge with implications for food safety and public health. This review explores the interaction between packaging materials and food products, focusing on permeation, migration, and sorption processes. The different migration mechanisms of contact migration, gas phase migration, penetration migration, set-off migration, and condensation/distillation migration have been discussed comprehensively. The major migrating compounds are plasticizers, nanoparticles, antioxidants, light stabilizers, thermal stabilizers, monomers, oligomers, printing inks, and adhesives, posing potential health risks due to their association with endocrine disruption and carcinogenic effects. Advanced analytical methods help in the monitoring of migrated compounds, facilitating compliance with regulatory standards. Regulatory agencies enforce guidelines to limit migration, prompting the development of barrier coatings and safer packaging alternatives. Furthermore, there is a need to decipher the migration mechanism for mitigating it along with advancements in analytical techniques for monitoring the migration of compounds
Tárgyszavak:Agrártudományok Élelmiszertudományok kutatási jelentés
folyóiratcikk
migration mechanism
migrating compounds
chromatographic techniques
regulations/legislations
Megjelenés:Foods. - 13 : 19 (2024), p. 1-32. -
További szerzők:Pipliya, Sunil Karunanithi, Sangeetha Eswaran U., Gnana Moorthy Kumar, Sitesh Mandliya, Shubham Srivastav, Prem Prakash Suthar, Tejas Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Harsányi Endre (1976-) (agrármérnök) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:TKP-2021-NKTA-32
Other
Internet cím:Szerző által megadott URL
DOI
Intézményi repozitóriumban (DEA) tárolt változat
Borító:

5.

001-es BibID:BIBFORM132390
Első szerző:Kumar, Harsh
Cím:Dietary antioxidants in mitigating carbon tetrachloride-induced hepatoxicity: An integrative review of preclinical insights / Harsh Kumar, Neetika Kimta, Sumeet Kapoor, Eugenie Nepovimova, Chirag Chopra, Tejas Suthar, Diána Ungai, Kovács Béla, Endre Harsányi, Ayaz Mukarram Shaikh
Dátum:2025
ISSN:1756-4646 2214-9414
Megjegyzések:Liver toxicity has remained the primary health concern globally, and carbon tetrachloride (CCl4) is well-known as a hepatotoxic agent. Being a powerful pro-oxidant, CCl4 induces liver damage via lipid peroxidation, oxidative stress, and inflammation, which often leads to hepatic fibrosis/cirrhosis and, in some cases, hepatocellular carcinoma. Owing to the limitations of traditional treatments and their related toxicity, dietary antioxidants have emerged as an effective natural solution for liver protection. The current review comprehends the information about plant-derived antioxidants such as curcumin, chlorogenic acids, ellagic acid, gallic acid, ginsenosides, hesperidin, kaempferol, lycopene, naringenin, quercetin, resveratrol, and rutin explores their potential in mitigating CCl4-induced liver toxicity based on preclinical data. It also discusses the diverse mechanisms and preclinical studies on animals, highlighting the potential of dietary antioxidants in reducing liver damage. This review intends to serve as the foundation to signify the potential of dietary antioxidants in managing and preventing liver toxicity and open new avenues for future research to explore their clinical applications.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Liver health
Polyphenols
Toxicity
Xenobiotic compounds
Animal model
Megjelenés:Journal of Functional Foods. - 133 (2025), p. 1-13. -
További szerzők:Kimta, Neetika Kapoor, Sumeet Nepovimova, Eugenie Chopra, Chirag Suthar, Tejas Ungai Diána (1980-) (agrármérnök) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító) Harsányi Endre (1976-) (agrármérnök) Shaikh, Ayaz Mukarram (1991-) (PhD candidate)
Pályázati támogatás:TKP2021-NKTA-32
Egyéb
Internet cím:Szerző által megadott URL
DOI
Intézményi repozitóriumban (DEA) tárolt változat
Borító:

6.

001-es BibID:BIBFORM128706
035-os BibID:(WoS)001439053400001 (Scopus)85218867522
Első szerző:Kumar, Harsh
Cím:Applications of citrus peels valorisation in circular bioeconomy / Kumar, Harsh; Guleria, Shivani; Kimta, Neetika; Nepovimova, Eugenie; Dhanjal, Daljeet Singh; Sethi, Nidhi; Suthar, Tejas; Shaikh, Ayaz Mukarram; Bela, Kovács; Harsányi, Endre
Dátum:2025
ISSN:2666-1543
Megjegyzések:Plant-derived biomass, in particular, offers a raw material that is potentially cost effective in producing affordable food, energy, feed, sanitation, and clean drinking water. Citrus fruits have been extensively documented for their beneficial health effects and significant contribution to agricultural waste worldwide as fruit peels, which are often discarded and hence remain unexploited. Polyphenols found in citrus peels have health-promoting benefits and serve as catalysts/resources for producing valuable ingredients. The current review highlights the exploitation of citrus peels in the production of biofuels, essential oils, bio-based nanomaterials, and the enrichment of functional foods, thus highlighting their nutritional and health benefits. Conclusively, the review comprehensively aligns with sustainable practices in the agro-industrial sector, alongside the circular bioeconomy concept.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Citrus waste
Phytochemicals
Bio-based nanomaterials
Biofuel
Functional foods
Megjelenés:Journal of Agriculture and Food Research. - 20 (2025), p. 1-20.-
További szerzők:Guleria, Shivani Kimta, Neetika Nepovimova, Eugenie Dhanjal, Daljeet Singh Sethi, Nidhi Suthar, Tejas Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító) Harsányi Endre (1976-) (agrármérnök)
Pályázati támogatás:TKP2021-NKTA-32
Egyéb
Internet cím:Szerző által megadott URL
DOI
Intézményi repozitóriumban (DEA) tárolt változat
Borító:

7.

001-es BibID:BIBFORM125760
035-os BibID:(Scopus)85210420541 (WoS)001365428600001
Első szerző:Pandey, Vinay Kumar
Cím:Current Strategies to Modify the Functional Properties of Proteins Extracted from Pumpkin Seeds : A Comprehensive Review / Vinay Kumar Pandey, Kriti Singh, Tejas Suthar, Shivangi Srivastava, Sarvesh Rustagi, Diána Ungai, Béla Kovács, Ayaz Mukarram Shaikh
Dátum:2024
ISSN:2311-7524
Megjegyzések:The functional properties of pumpkin seed proteins remain unutilized in numerous food and industrial applications. Several current approaches aim to improve the functional properties of pumpkin seed proteins, allowing their innovative potential to develop and modify significantly. Several strategies can be implemented to alter the functional properties of proteins isolated from pumpkin seeds. The first is enzymatic hydrolysis, regardless of whether, proteases may free peptide binding and profoundly impact the protein structure and functionality. Thermal treatment can include heating and cooling to replace protein conformation and increase solubility, emulsification, and gelation properties. Chemical modification techniques, including acylation and glycation, can also be used to improve stability, viscosity, and foaming ability. Functional properties and, where possible, ingredients with many applications may include exceptional possibilities for proteins modified in food preparations, such as dairy replacements, plant-based meat analogues, and free gluten that have an outstanding aspect, satisfactory quality, and nutritional profiles. As multiple different proteins act as precursors of active peptides, they can also be used to generate bio-specific foods. This review briefly provides information about various types of protein extraction techniques and functional properties that are modified by different types of processing technologies.
Tárgyszavak:Agrártudományok Élelmiszertudományok kutatási jelentés
folyóiratcikk
pumpkin seeds
protein modification
extraction
alternative protein
Megjelenés:Horticulturae. - 10 : 11 (2024), p. 1-21. -
További szerzők:Singh, Kriti Suthar, Tejas Srivastava, Shivangi Rustagi, Sarvesh Ungai Diána (1980-) (agrármérnök) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító) Shaikh, Ayaz Mukarram (1991-) (PhD candidate)
Pályázati támogatás:TKP2021-NKTA-32
Other
Internet cím:Szerző által megadott URL
DOI
Intézményi repozitóriumban (DEA) tárolt változat
Borító:

8.

001-es BibID:BIBFORM121996
Első szerző:Shaikh, Ayaz Mukarram (PhD candidate)
Cím:Raman spectroscopy methods in honey characterization, authentication and adulteration / Ayaz Mukarram Shaikh, Lipsa Rani Panda, Tejas Suthaar, Sangram S. Wandhekar, Bela Kovacs, Tridip Boruah, Jalal Uddin, Gulzar Ahmad Nayik, Seema Ramniwas, Rattan Singh
Dátum:2024
Megjegyzések:Honey is a complex yet natural food product with liquid properties pro- duced by the actions of honeybees. In order to make this nutritious food, sweetened sap is blended with juices originating from gastrointestinal tracks and sputtered into wax beehives. As a result of climate fluctuations, moisture is lost from this initial sweet secretory mix. After being gathered in hives, the nectar thickens and becomes dense, with a final water content of 17%18%, initially ranging from 30% to 70%, depending on the plant source. As the mixture matures, the enzymes in the stomach ripen it into its final form, which has pre- viously been shown to contain amino acids, organic acids, water, proteins, fruc- tose, sucrose, glucose, maltose, and minerals (Doner, 1977; Mesallam & El- Shaarawy, 1987). The presence of bioactive substances in honey significantly fulfils nutritional requirements, offers essential nutrients, and concurrently bestows potent medicinal properties. These properties include antibacterial, antioxidant and antiinflammatory effects and the capacity to reduce ulcers, reg- ulate lipid profiles and blood sugar, and enhance risk factors associated with car- diovascular irregularities.
ISBN:978-0-443-13175-2
Tárgyszavak:Agrártudományok Élelmiszertudományok könyvfejezet
könyvrészlet
Megjelenés:Advanced techniques of honey analysis: Characterization, Authentication, and Adulteration / ed. Gulzar Ahmad Nayik, Jalal Uddin, Vikas Nanda. - p. 243-257. -
További szerzők:Panda, Lipsa Rani Suthar, Tejas Wandhekar, Sangram S. (1997-) (phd student) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító) Boruah, Tridip Uddin, Jalal Nayik, Gulzar Ahmad Ramniwas, Seema Singh, Rattan
Internet cím:Intézményi repozitóriumban (DEA) tárolt változat
DOI
Borító:

9.

001-es BibID:BIBFORM124479
035-os BibID:(WoS)001325369500001 (Scopus)85205393623
Első szerző:Tripathi, Anjali
Cím:Fermentative production of vitamin B12 by Propionibacteriumshermanii and Pseudomonas denitrificans and its promisinghealth benefits: A review / Tripathi, Anjali; Pandey, Vinay Kumar; Panesar, Parmjit S.; Taufeeq, Anam; Mishra, Hridyanshi; Rustagi, Sarvesh; Malik, Sumira; Kovács, Béla; Suthar, Tejas; Shaikh, Ayaz Mukarram
Dátum:2024
ISSN:2048-7177
Megjegyzések:Cobalamin, generally known as vitamin B12, is a crucial component required for humans in several physiological processes. It has been produced from sources that are derived from animals, making it difficult for vegetarians and vegans to consume the recommended amount each day. The importance of vitamin B12 in red blood cell production, DNA synthesis, and brain processes has been highlighted. Recent studies have looked at different methods of producing vitamin B12, such as microbial fermentation. Propionibacterium shermanii and Pseudomonas denitrificans have demonstrated remarkable potential as fermented sources of vitamin B12. Compared to conventional sources, the bioavailability of vitamin B12 produced by P. denitrificans and P. shermanii is more effective in meeting dietary needs. Vitamin B12 can be produced naturally by P. denitrificans. It is equipped with the enzymes and metabolic pathways required to produce this vital vitamin. The fermentation of several dietary substrates by P. shermanii can improve nutrient bioavailability. P. shermanii generates enzymes during fermentation that aid in the breakdown of complex nutrients, facilitating easier absorption and utilization by the body. The motive of the following critical evaluation is to assess the advantages of vitamin B12 for health and the capacity of P. denitrificans and P. shermanii to produce it through fermentation.
Tárgyszavak:Agrártudományok Élelmiszertudományok kutatási jelentés
folyóiratcikk
cobalamin
fermentation
microbial production
vitamin B12
Megjelenés:Food Science & Nutrition. - 12 : 11 (2024), p. 8675-8691. -
További szerzők:Pandey, Vinay Kumar Panesar, Parmjit S. Taufeeq, Anam Mishra, Hridyanshi Rustagi, Sarvesh Malik, Sumir Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító) Suthar, Tejas Shaikh, Ayaz Mukarram (1991-) (PhD candidate)
Pályázati támogatás:TKP-2021-NKTA-32
Other
Internet cím:Szerző által megadott URL
DOI
Intézményi repozitóriumban (DEA) tárolt változat
Borító:
Rekordok letöltése1 
Corvina könyvtári katalógus v10.11.18-SNAPSHOT © 2024 Monguz kft. Minden jog fenntartva.