Items where Subject is "02.10.02.02. Food and drink processing"

A

Antal Tamás: Effect of different drying techniques on the drying time and energy of blueberry. In: Review of faculty of engineering : analecta technica Szegedinensia, (15) 1. pp. 23-30. (2021)

Ayari Emna and Németh Csaba and Tóth Adrienn and Khabat Noori and Pintér Richárd and Friedrich László: Effect of UHT treatment on liquid egg products.

Ayari Emna and Németh Csaba and Tóth Adrienn and Khabat Noori and Pintér Richárd and Friedrich László: UHT treatment of liquid egg yolk.

C

Csanádi József and Bara-Herczegh Ottilia and Szabolcsi Attila and Mihalkó József and Lőrincz Ádám: Effect of different commercial enzymes on the clotting of milk and certain properties of curd. In: Review of faculty of engineering : analecta technica Szegedinensia, (15) 1. pp. 73-81. (2021)

Csonka Judit and Friedrich László and Pásztor-Huszár Klára and Hidas Karina and Visy Anna and Zeke Ildikó: Effect of freeze-thaw on the texture of gluten-free pie crust dough.

H

Hidas Karina Ilona and Visy Anna and Csonka Judit and Friedrich László and Németh Csaba and Zeke Ildikó Csilla: Prolongation of liquid whole eggs' shelf life with different methods.

K

Kecskésné Nagy Eleonóra and Nagy József and Osztényiné Krauczi Éva and Sembery Péter: A búza don-toxin változása a malomipari tisztítási folyamatban. In: Jelenkori társadalmi és gazdasági folyamatok, (14) 2. pp. 35-46. (2019)

Kovács Ildikó: Sustainable food consumption intentions related to food safety among young adults. In: Review of faculty of engineering : analecta technica Szegedinensia, (14) 2. pp. 26-34. (2020)

N

Nikolić Ivana and Dokić Ljubica and Šereš Zita and Šoronja-Simović Dragana and Maravić Nikola and Zahorec Jana: Influence of additives on rheological and textural properties of cellulose based fat mimetic. In: Review of faculty of engineering : analecta technica Szegedinensia, (15) 1. pp. 53-63. (2021)

T

Tóth Adrienn and Németh Csaba and Ayari Emna and Pintér-Nagy Orsolya and Zeke Ildikó and Friedrich László: Effects of minimal processing and vitamin C enrichment on microbiological safety and viscosity of liquid egg white.

Tóth Adrienn and Németh Csaba and Penksza Péter and Juhász Réka and Ayari Emna and Friedrich László: Effects of combined HHP and heat treatment on nutritional quality of vitamin-C enriched liquid whole egg.

Török Áron: Different attitudes towards national and European food quality labels in Hungary.

V

Visy Anna and Csonka Judit and Hidas Karina and Friedrich László and Jónás Gábor: Effect of high pressure treatment on physical properties of raw meat batter.