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001-es BibID:	BIBFORM120062
035-os BibID:	(Scopus)85189443981 (WoS)001220522300001
Első szerző:	Khalfalla Maha Abdalla Rakaz (PhD hallgató / nutrition science)
Cím:	Promoting the elemental profile of sorghum grain: Driving factors affecting nutritional properties under nitrogen fertilizer conditions / Maha Khalfalla, László Zsombik, Róbert Nagy, Zoltán Győri
Dátum:	2024
ISSN:	2405-8440
Megjegyzések:	Monitoring nitrogen utilization is crucial in agricultural practices, emphasizing the interrelationship between soil health, nutrient management, and human health. The study was conducted to evaluate the impact of N fertilizer on the nutritional characteristics of diverse S. bicolor varieties, namely Alfoldi ? 1, ES Foehn ? (Lidea Seeds) with a red pericarp, ES Albanus, Albita, and Farmsugro 180 (all white varieties), the study was conducted in sorghumproducing areas where the crop is non-native. Specifically, the study investigated two soil types: loam clay and sandy soil. Furthermore, the respective varieties were grown under N (27% N CAN) fertilizer conditions, involving 60 kg/ha? 1 and 120 kg/ha? 1 of the treatment rates applied at each experiment site. We measured the specific element concentration in each sample using the Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES) technology. Certainly, the results demonstrated that the different S. bicolor varieties had unique nutritional characteristics attributed to several factors such as soil type, variety, and treatment, which showed a significance value of (P < 0.05). The findings demonstrated that the treatments had distinct impacts as stimulators and inhibitors for certain elements. Specifically, the application of 120 kg/ha? 1 negatively affected the levels of particular elements, such as Ca mg/kg? 1 , in loam clay and sandy soil. The statistical analysis of trace microelement variance did not show a significance value (P > 0.05) when considering the year factor, which supported the data analysis`s reliability and accuracy. In summary, to enhance the nutritional value of sorghum grain and supply nutrient-rich food choices for individuals, consider factors such as fertilizer response, nutrient uptake by grain, element mineral accumulation, and advisory variety. Additional research could enhance the nutritional properties of sorghum to provide the required dietary stuff, such as grain processing, which can render sorghum a proper addition to a healthy and balanced human diet.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk soil types sorghum varieties N fertilizer mineral content sulphur total protein
Megjelenés:	Heliyon. - 10 : 7 (2024), p. 1-21. -
További szerzők:	Zsombik László (1976-) (agrármérnök) Nagy Róbert (1995-) (élelmiszerbiztonsági és -minőségi mérnök) Győri Zoltán (1948-) (vegyész)
Pályázati támogatás:	Stipendium Hungaricum Egyéb
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001-es BibID:	BIBFORM110199
035-os BibID:	(Scopus)85153736363 (WoS)000979621400001
Első szerző:	Nagy Róbert (élelmiszerbiztonsági és -minőségi mérnök)
Cím:	Assessment of Bioactive Profile of Sorghum Brans under the Effect of Growing Conditions and Nitrogen Fertilization / Nagy, Róbert; Murányi, Eszter; Bíróné Molnár, Piroska; Szepesi, Judit; Győri, Zoltán; Veres, Szilvia; Remenyik, Judit; Sipos, Péter
Dátum:	2023
ISSN:	2077-0472
Megjegyzések:	Sorghum bicolor (L.) Moench is an increasingly important crop grown in many countries as a food source due to its excellent nutritional value, drought and pest resistance, and gluten-free properties. In this study, the bioactive profiles and antioxidant potentials of brans of six sorghum varieties were evaluated using spectrophotometric methods. The effects of weather and environmental conditions and different nitrogen nutrition were also evaluated. The bran of red varieties contained a higher amount of polyphenols and tannins and exhibited higher antioxidant capacities than the bran of white varieties, with the exception of one red genotype. The highest total polyphenol contents were measured in samples from two red varieties (Zádor, Alföldi1) with 1084.52 57.92 mg 100 g??1 GAE and 1802.51 121.13 mg 100 g??1 GAE values, respectively, while condensed tannin content varied between 0.50 mg g??1 and 47.79 mg g??1 in sorghum brans. Red varieties showed higher antioxidant activities/capacities with 70?281 mol TE g??1 and 71?145 mol TE g??1 for DPPH and TEAC. Correlation analysis showed a strong interaction between DPPH, TEAC, and the amounts of polyphenols and tannins, but not with FRAP values. In conclusion, red-colored varieties are a good source of polyphenols, but seed color alone is not enough to determine the nutritional value of a genotype, and the environmental conditions greatly affect the bioactive profile of sorghum.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk sorghum antioxidant polyphenols agronomy nutrition
Megjelenés:	Agriculture-Basel. - 13 : 4 (2023), p. 1-17. -
További szerzők:	Murányi Eszter (1981-) (környezetgazdálkodási-agrármérnök) Bíróné Molnár Piroska (1970-) (biokémia) Szepesi Judit Győri Zoltán (1948-) (vegyész) Veres Szilvia (1972-) (biológus, biológia középiskolai tanár, angol-magyar szakfordító) Gálné Remenyik Judit (1965-) (kémia tanár, okleveles vegyész) Sipos Péter (1975-) (agrármérnök)
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001-es BibID:	BIBFORM126023
Első szerző:	Répás Zoltán (Okleveles élelmiszermérnök)
Cím:	Study to Determine the Nutritional Characteristics of Potato Varieties that Are Suitable for the Application of the Freeze-Drying Process / Zoltán Répás, Róbert Nagy, Zsolt Géza Polgár, Zoltán Győri
Dátum:	2024
ISSN:	0014-3065 1871-4528
Megjegyzések:	The aim of this study was to determine the nutritional values related to structural stability during the storage of freeze-dried potato cubes and investigate the colour changes that occur during boiling, freeze-drying, and rehydration, as well as the suitability of rehydration and, on the basis of this information, establish varietal characteristics suitable for the use of technology. Nine different potato varieties were analysed. Significant relationships were detected between the amount of dry matter protein and starch content and the colour and colour change values. Significant relationship was measured between the amount of protein calculated in dry matter and the structural stability and rehydration suitability of freeze-dried boiled potatoes. According to our study, the optimal varieties for freeze-dried boiled potatoes were those with high protein content in dry matter, which provided maximum structural stability during storage and optimal properties for short-term rehydration at low temperatures. Based on our study, potato varieties that are suitable for processing by freeze-drying technology can be easily selected and our study provides useful information for breeders, growers, and food processors to achieve their goals in food processing.
Tárgyszavak:	Agrártudományok Növénytermesztési és kertészeti tudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Boiling Freeze-dried Potato variety Nutrient Colorimetria Rehydration
Megjelenés:	Potato Research. - [Epub ahead of print] : - (2024), p. 1-23. -
További szerzők:	Nagy Róbert (1995-) (élelmiszerbiztonsági és -minőségi mérnök) Polgár Zsolt Győri Zoltán (1948-) (vegyész)
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