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001-es BibID:BIBFORM108927
035-os BibID:(Scopus)85149293492 (WoS)000939995200001
Első szerző:Nguyen Huu Huong Duyen (PhD student, Food Science)
Cím:Chemical Composition and Health Attributes of Agri-Foods: A Scientific Overview on Black Foods / Duyen H. H. Nguyen, Hassan El-Ramady, Xhensila Llanaj, Gréta Törős, Peter Hajdú, József Prokisch
Dátum:2023
ISSN:2071-1050
Megjegyzések:Several kinds of food can be analyzed by the human sensory organs. In this review, we demonstrate the relation and importance of the color and bioactive molecules of food and their health effects. This work focuses on black foods, which can be found in both natural and processed forms, present in our daily life for several years without being noticed. Besides, the chemistry underlying the black color of black foods has not yet been fully understood. More than 130 black foods are reported in the current review, which belong to 3 main groups and 12 sub-groups. In studied black foods, melanins and anthocyanins are the primary pigments, along with other pigments such as chlorophylls, carotenoids, and tannins. The health potential of black foods is also discussed. Due to their high concentration of phytochemical and phenolic compounds, black-colored foods are beneficial in preventing diseases and boosting the immune system. As a promising natural pigment and antioxidant compound source, black foods could be used as functional foods. Several questions on black foods are still open and need more investigation, especially the mechanisms by which the black color is formed in fruits and vegetables.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Megjelenés:Sustainability. - 15 : 4 (2023), p. 1-32. -
További szerzők:El-Ramady, Hassan (1969-) (agrármérnök) Llanaj, Xhensila (1992-) (élelmiszerbiztonsági és -minőségi mérnök) Törős Gréta (1991-) (tanszéki mérnök/élelmiszerbiztonsági- és minőségi mérnök) Hajdú Péter (1992-) (táplálkozástudományi szakember) Prokisch József (1966-) (vegyész)
Pályázati támogatás:2020-1.1.2-PIACI-KFI-2020-00100
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2.

001-es BibID:BIBFORM129399
Első szerző:Prokisch József (vegyész)
Cím:Sustainable Approach of Carbon Nanodots: Agro-Applications for Soil Health / József Prokisch, Greta Törős, Duyen H.H. Nguyen, Arjun Muthu, Safa Labidi, Mohamed H. Sheta, Hassan El-Ramady
Dátum:2025
ISSN:0302-6701 2357-0369
Megjegyzések:Carbon is an essential element for all living organisms. This element has unique properties which increased its potential day by day. The nano-form of such element can be found in several patterns such as carbon nanodots (CNDs). Carbon nanodots refer to quasi-spherical nanoparticles of carbon which mainly consist of an amorphous structural core. The current mini-review involves the carbon-based nanomaterials with focus on carbon nanodots, their synthesis (chemical and green pathways) and characterization, agro-applications, CNDs for soil health, nanotoxicity of CNDs. This study may answer many questions on the CNDs including; what is the potential of CNDs in sustainable agriculture? What are the main agricultural applications of CNDs for soil health? Due to their unique properties, CNDs have a distinguished potential in many agricultural applications, such as nanocarriers, sensors, light converters, seed treatments, nanofertilizers, and as a potential agent to control plant-pathogens. Several advantages of CNDs can be noticed including the increased microbial activity, better nutrient availability, and reduced soil pollutants. These nano-enabled methods also can be anticipated to play a pivotal role in the forthcoming agricultural technorevolution by providing sustainable ways to manage biotic and abiotic stresses in agriculture. The environmental dimension of the expected toxic of CNDs is a crucial global issue that needs more concerns. Further studies are needed for more discover and explanations on CNDs
Tárgyszavak:Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
soil quality
soil-plant-microbe nexus
microbiomes
rhizosphere
microbe-microbe nexus
nanoparticles
Megjelenés:Egyptian Journal of Soil Science. - 65 : 1 (2025), p. 639-657. -
További szerzők:Törős Gréta (1991-) (tanszéki mérnök/élelmiszerbiztonsági- és minőségi mérnök) Nguyen Huu Huong Duyen (1995-) (PhD student, Food Science) Muthu Arjun (1996-) (Ph.D. student) Labidi, Safa (1997-) (Food scientist/engineer) Sheta, Mohamed El-Ramady, Hassan (1969-) (agrármérnök)
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3.

001-es BibID:BIBFORM119507
035-os BibID:(Scopus)85188837161 (WoS)001191686600001
Első szerző:Prokisch József (vegyész)
Cím:Nano-Food Farming: Toward Sustainable Applications of Proteins, Mushrooms, Nano-Nutrients, and Nanofibers / József Prokisch, Greta Törős, Duyen H. H. Nguyen,Chaima Neji, Aya Ferroudj, Daniella Sári, Arjun Muthu, Eric C. Brevik, Hassan El-Ramady
Dátum:2024
ISSN:0002-1962 1435-0645
Megjegyzések:The relationship between agriculture and food is very close. It is impossible to produce adequate crops for global food security without proper farm management. Farming practices represent direct and indirect controlling factors in terms of global food security. Farming management practices influence agro-food production from seed germination through to the post-harvest treatments. Nano-farming utilizes nanotechnologies for agricultural food production. This review covers four key components of nano-farming: nano-mushroom production, protein-based nanoparticles, nano-nutrients, and nanofibers. This provides a comprehensive overview of the potential applications of nanotechnology in agriculture. The role of these components will be discussed in relation to the challenges faced and solutions required to achieve sustainable agricultural production. Edible mushrooms are important to food security because they are a nutritious food source and can produce nanoparticles that can be used in the production of other food sources. Protein-based nanoparticles have considerable potential in the delivery of bioactives as carriers and other applications. Nano-nutrients (mainly nano-selenium, nano-tellurium and carbon nanodots) have crucial impacts on the nutrient status of plant-based foods. Carbon nanodots and other carbon-based nanomaterials have the potential to influence agricultural crops positively. There are promising applications of nanofibers in food packaging, safety and processing. However, further research is needed to understand the impacts and potential risks of nanomaterials in the food production system.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
agri-food production
carbon nanodots
food packaging
food safety
nano-farming
nano-selenium
nano-tellurium
Megjelenés:Agronomy Journal. - 14 :- (2024), p.1-30. -
További szerzők:Törős Gréta (1991-) (tanszéki mérnök/élelmiszerbiztonsági- és minőségi mérnök) Nguyen Huu Huong Duyen (1995-) (PhD student, Food Science) Neji, Chaima (1990-) (agrártudományok) Ferroudj, Aya Sári Daniella (1991-) (dietetikus, élelmiszer mérnök, mezőgazdasági mérnök) Muthu Arjun (1996-) (Ph.D. student) Brevik, Eric C. El-Ramady, Hassan (1969-) (agrármérnök)
Pályázati támogatás:TKP2021-EGA-20
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4.

001-es BibID:BIBFORM129528
035-os BibID:(WoS)001474431300001 (Scopus)105003596816
Első szerző:Semsey Dávid (élelmiszeripari technológia-, és termékfejlesztő mérnök)
Cím:Analysis of fluorescent carbon nanodots synthesized from spices through thermal processes treatment / David Semsey, Duyen H. H. Nguyen, Gréta Törős, Vivien Papp, János Pénzes, Tamás Vida, Áron Béni, Mahendra Ra, József Prokisch
Dátum:2025
ISSN:2079-4991
Megjegyzések:Spices contain abundant essential oils and active compounds, which can be difficult to introduce into living cells due to their apolar, lipophilic nature. Carbon nanoparticles, produced through the Maillard reaction during food heat treatment, are small enough to enter cells easily. This study explores how thermal processing affects the formation of carbon nanodots (CNDs) in spices, revealing that higher temperatures boost CND synthesis, thus enhancing bioavailability and biological effectiveness. Interestingly, turmeric and black pepper enriched with CNDs notably influenced yeast fermentation, with an overall increase in antioxidant capacity, especially in turmeric and chili pepper. However, excessive heat occasionally reduced antioxidant activity, suggesting the breakdown of sensitive compounds. These findings highlight the potential of CND-enriched spices for health and nutrition applications.
Tárgyszavak:Természettudományok Kémiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
carbon dots
foods
cell integrity
Maillard reaction
heat treatment
Megjelenés:Nanomaterials. - 15 : 8 (2025), p. 1-16. -
További szerzők:Nguyen Huu Huong Duyen (1995-) (PhD student, Food Science) Törős Gréta (1991-) (tanszéki mérnök/élelmiszerbiztonsági- és minőségi mérnök) Papp Vivien Anna (1997-) (tanszéki mérnök) Pénzes János Vida Tamás Béni Áron (1978-) (vegyész) Rai, Mahendra Prokisch József (1966-) (vegyész)
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5.

001-es BibID:BIBFORM122518
035-os BibID:(WoS)001266590600001 (Scopus)85198406234
Első szerző:Semsey Dávid (élelmiszeripari technológia-, és termékfejlesztő mérnök)
Cím:Analysis of Fluorescent Carbon Nanodot Formation during Pretzel Production / Dávid Semsey, Duyen H. H. Nguyen, Gréta Törős, Arjun Muthu, Safa Labidi, Hassan El-Ramady, Áron Béni, Mahendra Rai, Prokisch József
Dátum:2024
ISSN:2079-4991
Megjegyzések:Baked pretzels are a popular choice for a quick snack, easily identifiable by their classictwisted shape, glossy exterior, and small salt crystals sprinkled on top, making them a standout snack.However, it is not commonly known that compounds with fluorescent properties can be formedduring their production. Carbon nanodots (CNDs) with an average size of 3.5 nm were isolated andidentified in bakery products. This study delved into the formation of CNDs in pretzel productionusing a fractional factorial experimental design. The research revealed that the baking temperaturehad the most significant impact on the concentration of CNDs, followed by the concentration ofNaOH in the immersion solution, and then the baking time. This study highlights the unique role ofthe NaOH immersion step, which is not typically present in bread-making processes, in facilitating theformation of CNDs. This discovery highlights the strong correlation between the formation of CNDsand the heat treatment process. Monitoring and controlling these factors is crucial for regulating theconcentration of CNDs in pretzel production and understanding nanoparticle formation in processedfoods for food safety.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
carbon dots
bakery
Maillard reaction
baking
factorial design
Megjelenés:Nanomaterials. - 14 : 13 (2024), p. 1-11. -
További szerzők:Nguyen Huu Huong Duyen (1995-) (PhD student, Food Science) Törős Gréta (1991-) (tanszéki mérnök/élelmiszerbiztonsági- és minőségi mérnök) Muthu Arjun (1996-) (Ph.D. student) Labidi, Safa (1997-) (Food scientist/engineer) El-Ramady, Hassan (1969-) (agrármérnök) Béni Áron (1978-) (vegyész) Rai, Mahendra Prokisch József (1966-) (vegyész)
Pályázati támogatás:KDP-2023
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6.

001-es BibID:BIBFORM111713
035-os BibID:(Scopus)85160529014 (WoS)000996754800001
Első szerző:Törős Gréta (tanszéki mérnök/élelmiszerbiztonsági- és minőségi mérnök)
Cím:Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from Pleurotus ostreatus Mushroom / Gréta Törős; Hassan El-Ramady; József Prokisch; Fernando Velasco; Xhensila Llanaj; Duyen H. H. Nguyen; Ferenc Peles
Dátum:2023
ISSN:2304-8158
Megjegyzések:Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm mushroom contains bioactive compounds with both antimicrobial and prebiotic properties, which are distributed in the mushroom mycelium, fruiting body, and spent substrate. The mushroom is rich in nondigestible carbohydrates like chitin and glucan, which act as prebiotics and support the growth and activity of beneficial gut bacteria, thereby maintaining a healthy balance of gut microbiota and reducing the risk of antibiotic resistance. The bioactive compounds in P. ostreatus mushrooms, including polysaccharides (glucans, chitin) and secondary metabolites (phenolic compounds, terpenoids, and lectins), exhibit antibacterial, antiviral, and antifungal activities. When mushrooms are consumed, these compounds can help preventing the growth and spread of harmful bacteria in the gut, reducing the risk of infections and the development of antibiotic resistance. Nonetheless, further research is necessary to determine the efficacy of P. ostreatus against different pathogens and to fully comprehend its prebiotic and antimicrobial properties. Overall, consuming a diet rich in mushroom-based foods can have a positive impact on human digestion health. A mushroom-based diet can support a healthy gut microbiome and reduce the need for antibiotics.
Tárgyszavak:Természettudományok Kémiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
prebiotics
probiotics
Pleurotus ostreatus polysaccharides
phenolic compounds
terpenoids
lectins
oyster extracts
secondary metabolies
Megjelenés:Foods. - 12 : 10 (2023), p. 1-23. -
További szerzők:El-Ramady, Hassan (1969-) (agrármérnök) Prokisch József (1966-) (vegyész) Velasco, Fernando Llanaj, Xhensila (1992-) (élelmiszerbiztonsági és -minőségi mérnök) Nguyen Huu Huong Duyen (1995-) (PhD student, Food Science) Peles Ferenc (1979-) (mikrobiológia, élelmiszer-mikrobiológia, minőségügy)
Pályázati támogatás:2020-1.1.2-PIACI-KFI-2020-00100
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