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001-es BibID:	BIBFORM115335
035-os BibID:	(cikkazonosító)e9959 (Scopus)85179932295
Első szerző:	Nagy Róbert (élelmiszerbiztonsági és -minőségi mérnök)
Cím:	Evaluation of functional properties of physically treated Sorghum flours and development of gluten-free Sorghum breads / Nagy Róbert, Neji Chaima, Remenyik Judit, Sipos Péter
Dátum:	2023
ISSN:	1338-5178
Megjegyzések:	Recently, sorghum production and utilisation experienced a considerable increase in the food industry due to its outstanding nutritional and functional properties as a gluten-free material. Depending on the genotype, it is a good source of antioxidants and contains a high amount of slowly digestible and resistant starch. This study evaluated the effect of physical (heat) treatment on the functional and rheological properties (water and oil absorption capacities etc.) of commercial sorghum flour. Gluten-free bread were also developed with the use of sorghum as base material and the addition of other gluten-free ingredients and the utilisation of heat treatment. Bread quality and texture profile characteristics (hardness, springiness) were evaluated, and an organoleptic test was also performed. Heat treatment proved to be beneficial in improving some of the functional properties of sorghum flour: it increased water absorption capacity by 20% compared to the control flour. It also improved the development of dough and the texture profile of bread on the baking day but resulted in a rapid quality decrease during storage. Sorghum bread with 10 % fibre content received the highest score during sensory evaluation, and a higher fibre content combined with heat treatment caused a significant decrease in hardness values. In conclusion, physical treatment had a favourable effect on some of the functional properties of sorghum flour and bread, especially water absorption capacity and dough development, and according to the organoleptic evaluation results sorghum bread products can potentially compete with other gluten-free bakery products.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk pszeudocereáliák termikus kezelés reológia cöliákia
Megjelenés:	Journal of Microbiology, Biotechnology and Food Sciences. - 13 : 3 (2023), p. 1-6. -
További szerzők:	Neji, Chaima (1990-) (agrártudományok) Gálné Remenyik Judit (1965-) (kémia tanár, okleveles vegyész) Sipos Péter (1975-) (agrármérnök)
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001-es BibID:	BIBFORM112746
Első szerző:	Neji, Chaima (agrártudományok)
Cím:	Effect of nitrogen fertilization on the quality of soybean flour and protein isolate / Chaima Neji ; Diana Ungai ; Emese Seres ; Peter Sipos
Dátum:	2023
ISBN:	978-86-7520-581-4
Tárgyszavak:	Agrártudományok Élelmiszertudományok előadáskivonat könyvrészlet Soybean Protein isolate Nitrogen fertilization
Megjelenés:	Book of abstracts : VIII International Conference Sustainable Postharvest and Food Technologies - Inoptep 2023 and XXXV. Scientific-Professional Conference Processing and Energy in Agriculture - PTEP 2023 / eds. Filip Kulić; Ivan Pavkov. - p. 88. -
További szerzők:	Ungai Diána (1980-) (agrármérnök) Seres Emese (1984-) (növényvédő agrármérnök) Sipos Péter (1975-) (agrármérnök)
Internet cím:	Intézményi repozitóriumban (DEA) tárolt változat
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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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001-es BibID:	BIBFORM105851
035-os BibID:	(cikkazonosító)2586
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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