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1.

001-es BibID:BIBFORM075170
035-os BibID:(WoS)000436250400005 (Scopus)85048958882
Első szerző:Babka Beáta (környezetkutató)
Cím:Seasonal evaporation cycle in oxbow lakes formed along the Tisza River in Hungary for flood control / Babka Beáta, Futó István, Szabó Szilárd
Dátum:2018
ISSN:0885-6087
Megjegyzések:As a result of water regulation, dykes (i.e., embankments against floods) were constructed along the Tisza River and meanders were cut to control the floods in the region. These cut-off meanders resulted in oxbow lakes that are important locations for nature conservation. We collected water samples over 5 years in 7 campaigns to measure the delta O-18 (parts per thousand) and delta H-2 (parts per thousand) ratios in 45 oxbow lakes from the Upper Tisza Region (NE-Hungary). We applied Random Forest Regression involving climatic data to reveal the connection with the stable isotopes. We determined that isotope ratios changed as a function of time, due to evaporation and a varying water supply (precipitation and groundwater). The average difference in the isotopic ratios for the river and oxbows increased from spring to winter, but decreased between the oxbows on both sides of the dyke. We found that isotope ratios were determined by the maximum monthly temperature in the case of oxbows in the active floodplain, whereas in case of oxbows on the reclaimed side, this was also influenced by the maximum monthly temperature, and the cumulative evaporation. As direct measurement of evaporation is difficult to evaluate, stable isotope measurements provided an effective quantitative alternative to estimate evaporation. Measuring the seasonality of the delta O-18 and delta H-2 is important to interpret the results and these data are useful to water management experts to identify the lakes at risk of running dry.
Tárgyszavak:Természettudományok Földtudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
CarpatClim
oxbow lake
random forest regression
stable isotope ratio
Tisza
Megjelenés:Hydrological Processes. - 32 : 13 (2018), p. 2009-2019. -
További szerzők:Futó István (fizikus) Szabó Szilárd (1974-) (geográfus)
Pályázati támogatás:GINOP-2.3.2-15-2016-00009
Egyéb
TAMOP-4.2.4.A/2-11-1-2012-0001
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2.

001-es BibID:BIBFORM016320
Első szerző:Borbélyné Varga Mária (vegyész)
Cím:Mycotoxin contamination in cereals / Mária Borbély, Péter Sipos, Ferenc Pelles, Zoltán Győri
Dátum:2010
Tárgyszavak:Természettudományok Kémiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban
Mycotoxins
cereals
contamination
Megjelenés:Journal of Agroalimentary Processes and Technologies. - 16 : 2 (2010), p. 96-98. -
További szerzők:Sipos Péter (1975-) (agrármérnök) Peles Ferenc (1979-) (mikrobiológia, élelmiszer-mikrobiológia, minőségügy) Győri Zoltán (1948-) (vegyész)
Internet cím:Intézményi repozitóriumban (DEA) tárolt változat
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3.

001-es BibID:BIBFORM090214
Első szerző:Nagy Róbert (élelmiszerbiztonsági és -minőségi mérnök)
Cím:Modifying Effects of Physical Processes on Starch and Dietary Fiber Content of Foodstuffs / Nagy Róbert, Máthé Endre, Csapó János, Sipos Péter
Dátum:2021
ISSN:2227-9717
Megjegyzések:Abstract: Carbohydrates are one of the most important nutrients in human consumption. The digestible part of carbohydrates has a significant role in maintaining the energy status of the body and the non-digestible parts like dietary fibers have specific nutritional functions. One of the key issues of food processing is how to influence the technological and nutritional properties of carbohydrates to meet modern dietary requirements more effectively, considering particularly the trends in the behavior of people and food-related health issues. Physical processing methods have several advantages compared to the chemical methods, where chemical reagents, such as acids or enzymes, are used for the modification of components. Furthermore, in most cases, these is no need to apply them supplementarily in the technology, only a moderate modification of current technology can result in significant changes in dietary properties. This review summarizes the novel results about the nutritional and technological effects of physical food processing influencing the starch and dietary fiber content of plant-derived foodstuffs
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
dietary fibers
starch
physical food processing
technological properties of carbohydrates
Megjelenés:Processes. - 9 : 1 (2021), p. 1-16. -
További szerzők:Máthé Endre (1964-) (genetikus, molekuláris sejtbiológus) Csapó János (1950-) (agrármérnök) Sipos Péter (1975-) (agrármérnök)
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4.

001-es BibID:BIBFORM108575
035-os BibID:(cikkazonosító)417 (Scopus)85149136351 (WoS)000940050200001
Első szerző:Neji, Chaima (agrártudományok)
Cím:Dough Rheological Properties and Macronutrient Bioavailability of Cereal Products Fortified through Legume Proteins / Chaima Neji, Jyoti Semwal, Endre Máthé, Péter Sipos
Dátum:2023
ISSN:2227-9717
Megjegyzések:Cereal products are regarded as important protein providers, though they could feature poor nutritional quality due to their occasional imbalanced amino acid content. Cereal proteins are low in cysteine or tryptophan, and rich in methionine; however, while their combination with legume proteins makes them nutritionally more comprehensive, such a possibility must be addressed by the cereal processing industry. However, the incorporation of legume protein concentrates and isolates might also influence the functionality and bioavailability of some cereal constituents. Therefore, the objective of the present review is to gain insights into the effects of cereal products incorporated with legume protein isolates/concentrates, knowing that both the cereals and the protein extracts/isolates are complex structural matrices, and besides the final products acceptability they should efficiently promote the health condition of consumers. The combination of legume proteins with cereals will bring about a structural complexity that must harmoniously include proteins, carbohydrates, lipids, polyphenols and dietary fibers to promote the bioaccessibility, bioavailability and bioactivity without cyto- and genotoxicity.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
legume protein
cereal products
rheology
interactions between nutrients
Megjelenés:Processes. - 11 : 2 (2023), p. 1-16. -
További szerzők:Semwal, Jyoti (1993-) (élelmiszertudományok) Máthé Endre (1964-) (genetikus, molekuláris sejtbiológus) Sipos Péter (1975-) (agrármérnök)
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5.

001-es BibID:BIBFORM105851
035-os BibID:(cikkazonosító)2586 (WoS)000902775600001 (Scopus)85144840299
Első szerző:Neji, Chaima (agrártudományok)
Cím:Legume Protein Extracts : The Relevance of Physical Processing in the Context of Structural, Techno-Functional and Nutritional Aspects of Food Development / Chaima Neji, Jyoti Semwal, Mohammad Hassan Kamani, Endre Máthé, Péter Sipos
Dátum:2022
ISSN:2227-9717
Megjegyzések:Legumes are sustainable protein-rich crops with numerous industrial food applications, which give them the potential of a functional food ingredient. Legume proteins have appreciable techno-functional properties (e.g., emulsification, foaming, water absorption), which could be affected along with its digestibility during processing. Extraction and isolation of legumes' protein content makes their use more efficient; however, exposure to the conditions of further use (such as temperature and pressure) results in, and significantly increases, changes in the structural, and therefore functional and nutritional, properties. The present review focuses on the quality of legume protein concentrates and their changes under the influence of different physical processing treatments and highlights the effect of processing techniques on the structural, functional, and some of the nutritional, properties of legume proteins.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
legume protein
protein extraction
technofunctional properties of proteins
Megjelenés:Processes. - 10 : 12 (2022), p. 1-27. -
További szerzők:Semwal, Jyoti (1993-) (élelmiszertudományok) Kamani, Mohammad Hassan Máthé Endre (1964-) (genetikus, molekuláris sejtbiológus) Sipos Péter (1975-) (agrármérnök)
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6.

001-es BibID:BIBFORM112230
035-os BibID:(cikkazonosító)1720 (WoS)001015789300001 (Scopus)85163870889
Első szerző:Pandey, Vinay Kumar
Cím:Machine learning algorithms and fundamentals as emerging safety tools in preservation of fruits and vegetables : A review / Vinay Kumar Pandey, Shivangi Srivastava, Kshirod Kumar Dash, Rahul Singh, Shaikh Ayaz Mukarram, Béla Kovács, Endre Harsányi
Dátum:2023
ISSN:2227-9717
Megjegyzések:Machine learning assists with food process optimization techniques by developing a model to predict the optimal solution for given input data. Machine learning includes unsupervised and supervised learning, data pre-processing, feature engineering, model selection, assessment, and optimization methods. Various problems with food processing optimization could be resolved using these techniques. Machine learning is increasingly being used in the food industry to improve production efficiency, reduce waste, and create personalized customer experiences. Machine learning may be used to improve ingredient utilization and save costs, automate operations such as packing and labeling, and even forecast consumer preferences to develop personalized products. Machine learning is also being used to identify food safety hazards before they reach the consumer, such as contaminants or spoiled food. The usage of machine learning in the food sector is predicted to rise in the near future as more businesses understand the potential of this technology to enhance customer experience and boost productivity. Machine learning may be utilized to enhance nano-technological operations and fruit and vegetable preservation. Machine learning algorithms may find trends regarding various factors that impact the quality of the product being preserved by examining data from prior tests. Furthermore, machine learning may be utilized to determine optimal parameter combinations that result in maximal produce preservation. The review discusses the relevance of machine learning in ready-to-eat foods and its use as a safety tool for preservation were highlighted. The application of machine learning in agriculture, food packaging, food processing, and food safety is reviewed. The working principle and methodology, as well as the principles of machine learning, were discussed.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
machine learning
nanotechnology
fruit preservation
artificial intelligence
Megjelenés:Processes. - 11 : 6 (2023), p. 1-18. -
További szerzők:Srivastava, Shivangi Dash, Kshirod Kumar Singh, Rahul Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító) Harsányi Endre (1976-) (agrármérnök)
Pályázati támogatás:TKP2021-NKTA-32
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7.

001-es BibID:BIBFORM090727
035-os BibID:(cikkazonosító)202
Első szerző:Pavkov, Ivan
Cím:Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage / Ivan Pavkov, Milivoj Radojčin, Zoran Stamenković, Krstan Kešelj, Urszula Tylewicz Péter Sipos, Ondrej Ponjičan, Aleksandar Sedlar
Dátum:2021
ISSN:2227-9717
Megjegyzések:This study aimed to determine the effects of osmotic dehydration on the kinetics of hot air drying of apricot halves under conditions that were similar to the industrial ones. The osmotic process was performed in a sucrose solution at 40 and 60 ?C and concentrations of 50% and 65%. As expected increased temperatures and concentrations of the solution resulted in increased water loss, solid gain and shrinkage. The kinetics of osmotic dehydration were well described by the Peleg model. The effective diffusivity of water 5.50?7.387 ? 10?9 m2/s and solute 8.315 ? 10?10?1.113 ? 10?9 m2/s was calculated for osmotic dehydration. Hot air drying was carried out at 40, 50, and 60 ?C with air flow velocities of 1.0 m/s and 1.5 m/s. The drying time shortened with higher temperature and air velocity. The calculated effective diffusion of water was from 3.002 ? 10?10 m2/s to 1.970 ? 10?9 m2/s. The activation energy was sensitive to selected air temperatures, so greater air velocity resulted in greater activation energy: 46.379?51.514 kJ/mol, and with the osmotic pretreatment, it decreased to 35.216?46.469 kJ/mol. Osmotic dehydration reduced the effective diffusivity of water during the hot air drying process. It also resulted in smaller shrinkage of apricot halves in the hot air drying process.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
szárítás
élelmiszeripari műveletek
gyümölcs feldolgozás
Megjelenés:Processes. - 9 : 2 (2021), p. 1-22. -
További szerzők:Radojčin, Milivoj Stamenković, Zoran Kešelj, Krstan Tylewicz, Urszula Sipos Péter (1975-) (agrármérnök) Ponjičan, Ondrej Sedlar, Aleksandar
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8.

001-es BibID:BIBFORM114879
035-os BibID:(cikkazonosító)2822 (WoS)001089978500001 (Scopus)85175168495
Első szerző:Répás Zoltán (Okleveles élelmiszermérnök)
Cím:The Relationship between Rehydration Time and Tenderness at Different Rehydrating Water Temperatures in Freeze-Dried Pork Loin / Répás Zoltán, Prokisch József, Győri Zoltán, Sipos Péter
Dátum:2023
ISSN:2227-9717
Megjegyzések:Meat tenderness is one of the key factors determining consumer satisfaction and food quality. Freeze drying is a critical aspect of food preservation. Foods produced this way can be stored for an exceedingly long time, but they are characterized by being very hard in texture and requiring rehydration before use. This study presents an investigation focusing on finding preparation parameters of freeze-dried meat that would enable rehydration when left in an environment below 50 degrees C for 10 min, qualities that are ideal for hikers or soldiers. The meat samples were cooked at both 100 degrees C and 120 degrees C, cooled, and freeze-dried. Optical analysis, conducted using a microscope, was conducted to assess tissue damage. A compact and uniform structure was observed in the samples cooked at 120 degrees C, whereas fractures and gaps were detected on the surfaces of those cooked at 100 degrees C. Various rehydration durations and temperatures were explored to attain the samples' original tenderness, as measured using the Warner-Bratzler method, and identify the optimal rehydration conditions. Based on this investigation, it was determined that with proper preparation, the original tenderness can be restored at temperatures below 50 degrees C within a 10 min rehydration period. It was determined that the recommended rehydration temperature is 40 degrees C for a 10 min duration.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Megjelenés:Processes. - 11 : 10 (2023), p. 1-11. -
További szerzők:Prokisch József (1966-) (vegyész) Győri Zoltán (1948-) (vegyész) Sipos Péter (1975-) (agrármérnök)
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9.

001-es BibID:BIBFORM110730
035-os BibID:(cikkazonosító)1243 (Scopus)85156137877 (WoS)000979135200001
Első szerző:Singh, Rahul
Cím:Microwave-assisted phytochemical extraction from walnut hull and process optimization using Box-Behnken Design (BBD) / Singh, Rahul; Singh, Poornima; Pandey, Vinay Kumar; Dash, Kshirod Kumar; Mukarram, Shaikh Ayaz; Harsányi, Endre; Kovács, Béla
Dátum:2023
ISSN:2227-9717
Megjegyzések:The walnut green hull is an agro-waste, a source of natural dye and volatile compounds with various biological activities, but the main challenge with the conventional extraction method is the quality and quantity of the volatile compound (dye) extraction from walnut hull waste. The objective of this research work is to use microwave-assisted extraction (MAE) as an emerging technology. Further, the MAE process was optimized using a Box?Behnken Design (BBD) of response surface methodology (RSM). The variables in MAE process optimization were microwave power, microwave time, solvent volume, and raw material particle size. The result indicated that MAE produces a higher extraction yield compared to the conventional method. The RSM analyses showed an increase in extract yield, total phenolic content, and total flavonoid content, along with antioxidant activity. The optimized condition parameters of MAE were reported to be 363.64-watt microwave power, 3.133 min, 39.999 mL/g solvent volume, and 150 ?m particle size, the extract yield was 39.65%, followed by total phenol content of 83.535 mgGAE/g, and total flavonoid content was 18.98 mgQAE/g, while antioxidant activity was 76.298%. Additionally, the optimized sample was characterized using SEM and GC-MS.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
walnut hull
microwave-assisted extraction
conventional method
antioxidant
Megjelenés:Processes. - 11 : 4 (2023), p. 1-18. -
További szerzők:Singh, Poornima Pandey, Vinay Kumar Dash, Kshirod Kumar Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Harsányi Endre (1976-) (agrármérnök) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA funding scheme
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10.

001-es BibID:BIBFORM109700
035-os BibID:(cikkazonosító)851 (Scopus)85151330471 (WoS)000960560700001
Első szerző:Sipos Péter (agrármérnök)
Cím:Special issue: Processing foods: Process optimization and quality assessment / Sipos, Péter ; Radojčin, Milivoj
Dátum:2023
ISSN:2227-9717
Megjegyzések:For a long time, the basic as well as the only function of foods is to provide the nutrients and energy needed for human physiological processes. Over the past century, since the conditions of food security have been reduced, the expectations placed on food have constantly changed and new demands have been emerging. It is expected that foods should not only be safe, but they also have to be tastier and attractive; have a long shelf-life; contain as much of the physiologically beneficial components of the raw materials as possible; and have a positive impact on consumers' health. Industrial food production needs to meet these diverse demands in a way that is economically viable and environmentally friendly, while being flexible to the ever-changing needs. Fortunately, there is a wealth of research to help the food industry, and there is an increase in the amount of information available on the physiological effects of the nutrients of our foods, their health protecting role, and how different processing operations change their quantitative and compositional values. At the same time, changing consumer needs are influencing the expectations and tasks related to offline and online quality analysis and quality assurance. This Special Issue, entitled "Processing Foods: Process Optimization and Quality Assessment", provides a snapshot of new advances in unit operations of food production for healthy nutrition.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
food technology
unit operations
food quality
Megjelenés:Processes. - 11 : 3 (2023), p. 1-3. -
További szerzők:Radojčin, Milivoj
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11.

001-es BibID:BIBFORM021393
Első szerző:Sipos Péter (agrármérnök)
Cím:Effect of harvesting time and processing on the quality of spice paprika powder / Péter Sipos, Ildikó Nagy, Mária Borbély, Zoltán Győri, Diána Ungai
Dátum:2010
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
spice paprika
drying
Megjelenés:Journal of Agroalimentary Processes and Technologies. - 16 : 2 (2010), p. 93-95. -
További szerzők:Gombosné Nagy Ildikó (1980-) (környezetgazdálkodási agrármérnök) Borbélyné Varga Mária (1952-) (vegyész) Győri Zoltán (1948-) (vegyész) Ungai Diána (1980-) (agrármérnök)
Internet cím:Intézményi repozitóriumban (DEA) tárolt változat
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12.

001-es BibID:BIBFORM108460
035-os BibID:(cikkazonosító)389 (Scopus)85149218942 (WoS)000941705000001
Első szerző:Szőke-Trenyik Eszter (élelmiszerbiztonsági és -minőségi mérnök, élelmiszermérnök)
Cím:Development of High-Fibre, Ready-to-Bake Flour Mixtures from Purple Wheat / Szőke-Trenyik Eszter, Mihalkó József, Sipos Péter, Szabó Balázs P.
Dátum:2023
ISSN:2227-9717
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Megjelenés:Processes. - 11 : 2 (2023), p. 1-12. -
További szerzők:Mihalkó József Sipos Péter (1975-) (agrármérnök) Szabó Balázs P.
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